Main Course

Coda alla Vaccinara

Name: Coda alla Vaccinara
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 annosta
Cuisine: italian
Ingredients: 1,5 kg oxtail cut into 5cm pieces; 30 ml olive oil; 1 kpl yellow onion chopped; 2 kpl carrot chopped; 2 kpl celery stalk chopped; 3 kynsi garlic minced; 250 ml red wine; 800 g canned crushed tomatoes; 500 ml beef broth; 2 kpl bay leaf; 2 g fresh rosemary; 1 tl salt; 0,5 tl black pepper freshly ground; 1 kpl celery stalk chopped, for garnish

This is a rich and hearty oxtail stew, a classic Roman dish. The oxtail is slowly braised in a savory tomato and vegetable sauce until incredibly tender, falling off the bone. It's a comforting and robust meal perfect for cooler weather.

Alkuperäinen resepti: Forkin

Kokonaisaika: 4 t 30 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 1 196 kcal

Gluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: selleri ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 kplyellow onion, chopped
2 kplcarrot, chopped
2 kplcelery stalk, chopped
3 kynsigarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 kplbay leaf
2 gfresh rosemary
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

1 kplcelery stalk, chopped, for garnish

Välineet

dutch oven · large pot · cutting board · knife

Valmistusohje

Vaihe vaiheelta

1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
Noin 5 min
Kokin vinkki: Drying the meat helps achieve a better sear, which adds flavor.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Noin 1 min
3
Sear the oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.
Noin 10 min
Kokin vinkki: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
4
Reduce the heat to medium and add the chopped onion, carrot, and celery to the pot.
5
Sauté the vegetables until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.
Noin 9 min
6
Add the minced garlic and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
7
Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.
Noin 3 min
Kokin vinkki: The wine adds a deep, rich flavor and helps release caramelized bits.
8
Return the seared oxtail to the pot.
9
Stir in the crushed tomatoes, beef broth, bay leaves, and rosemary.
Noin 1 min
10
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 3-4 hours, or until the oxtail is extremely tender and falling off the bone.
Noin 4 t
Kokin vinkki: Check occasionally and stir to prevent sticking; add a little water or broth if the sauce becomes too thick.
11
Remove the bay leaves and rosemary sprigs.
Noin 1 min
12
Taste and adjust seasoning with salt and pepper as needed.
Noin 1 min
13
Serve the Coda alla Vaccinara hot, garnished with fresh chopped celery.
Kokin vinkki: Traditionally served with pasta or polenta.

Annosta kohti

Ravintoarvot

30%Pisteet

Kalorit: 1 196kcal
Proteiini: 109,7g
Hiilihydraatit: 21g
Rasva: 67,6g
Kuitu: 4,3g
Sokeri: 11g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover Coda alla Vaccinara in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over low heat, or in the microwave, until warmed through.