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 porcije
Cuisine: italian
Ingredients: 1,5 kg oxtail cut into 5cm pieces; 30 ml olive oil; 1 kom yellow onion chopped; 2 kom carrot chopped; 2 kom celery stalk chopped; 3 češanj garlic minced; 250 ml red wine; 800 g canned crushed tomatoes; 500 ml beef broth; 2 kom bay leaf; 2 g fresh rosemary; 1 žličica salt; 0,5 žličica black pepper freshly ground; 1 kom 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.

Izvorni recept autora Forkin

Ukupno vrijeme: 4 h 30 min
Porcije: 4
Težina: Srednje
Po porciji: 1.196 kcal

Bez glutena

Informacije o alergenima: može sadržavati celer i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 komyellow onion, chopped
2 komcarrot, chopped
2 komcelery stalk, chopped
3 češanjgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 kombay leaf
2 gfresh rosemary
1 žličicasalt
0,5 žličicablack pepper, freshly ground

garnish

1 komcelery stalk, chopped, for garnish

Oprema

dutch oven · large pot · cutting board · knife

Postupak

Korak po korak

1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
Oko 5 min
Napomena kuhara: 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.
Oko 1 min
3
Sear the oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.
Oko 10 min
Napomena kuhara: 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.
Oko 9 min
6
Add the minced garlic and cook for another minute until fragrant.
Oko 1 min
Napomena kuhara: 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.
Oko 3 min
Napomena kuhara: 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.
Oko 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.
Oko 4 h
Napomena kuhara: 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.
Oko 1 min
12
Taste and adjust seasoning with salt and pepper as needed.
Oko 1 min
13
Serve the Coda alla Vaccinara hot, garnished with fresh chopped celery.
Napomena kuhara: Traditionally served with pasta or polenta.

Po porciji

Nutritivne vrijednosti

30%Ocjena

Kalorije: 1.196kcal
Bjelančevine: 109,7g
Ugljikohidrati: 21g
Masti: 67,6g
Vlakna: 4,3g
Šećeri: 11g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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