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

O rețetă originală de Forkin

Durată totală: 4 ore 30 min.
Porții: 4
Dificultate: Medie
Per porție: 1.196 kcal

Fără gluten

Informații despre alergeni: poate conține țelină și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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

garnish

1 buc.celery stalk, chopped, for garnish

Ustensile

dutch oven · large pot · cutting board · knife

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

30%Scor

Calorii: 1.196kcal
Proteine: 109,7g
Carbohidrați: 21g
Grăsimi: 67,6g
Fibre: 4,3g
Zahăr: 11g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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