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

En original oppskrift av Forkin

Total tid: 4 t 30 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 1 196 kcal

Glutenfri

Allergeninformasjon: kan inneholde selleri og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 stk.yellow onion, chopped
2 stk.carrot, chopped
2 stk.celery stalk, chopped
3 feddgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 stk.bay leaf
2 gfresh rosemary
1 tssalt
0,5 tsblack pepper, freshly ground

garnish

1 stk.celery stalk, chopped, for garnish

Utstyr

dutch oven · large pot · cutting board · knife

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

30%Poengsum

Kalorier: 1 196kcal
Protein: 109,7g
Karbohydrater: 21g
Fett: 67,6g
Fiber: 4,3g
Sukker: 11g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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