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

Forkin eredeti receptje

Teljes idő: 4 ó 30 p
Adag: 4
Nehézség: Közepes
Adagonként: 1196 kcal

Gluténmentes

Allergéninformáció: a következőket tartalmazhatja: zeller és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 dbyellow onion, chopped
2 dbcarrot, chopped
2 dbcelery stalk, chopped
3 gerezdgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 dbbay leaf
2 gfresh rosemary
1 tk.salt
0,5 tk.black pepper, freshly ground

garnish

1 dbcelery stalk, chopped, for garnish

Eszközök

dutch oven · large pot · cutting board · knife

Elkészítés

Lépésről lépésre

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

Adagonként

Tápérték

30%Pontszám

Kalória: 1196kcal
Fehérje: 109,7g
Szénhidrát: 21g
Zsír: 67,6g
Rost: 4,3g
Cukor: 11g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

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Tárolás

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

Újramelegítés

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