Coda alla Vaccinara

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.

   Ongeveer 5 min

   Tip van de kok: Drying the meat helps achieve a better sear, which adds flavor.

2. 2

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Ongeveer 1 min

3. 3

   Sear the oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.

4. 4

   Reduce the heat to medium and add the chopped onion, carrot, and celery to the pot.

5. 5

   Sauté the vegetables until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.

   Ongeveer 9 min

6. 6

   Add the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

7. 7

   Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.

   Ongeveer 3 min

   Tip van de kok: The wine adds a deep, rich flavor and helps release caramelized bits.

8. 8

   Return the seared oxtail to the pot.

9. 9

   Stir in the crushed tomatoes, beef broth, bay leaves, and rosemary.

   Ongeveer 1 min

10. 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.

    Ongeveer 4 uur

    Tip van de kok: Check occasionally and stir to prevent sticking; add a little water or broth if the sauce becomes too thick.

11. 11

    Remove the bay leaves and rosemary sprigs.

    Ongeveer 1 min

12. 12

    Taste and adjust seasoning with salt and pepper as needed.

    Ongeveer 1 min

13. 13

    Serve the Coda alla Vaccinara hot, garnished with fresh chopped celery.

    Tip van de kok: Traditionally served with pasta or polenta.