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

Originálny recept od Forkin

Celkový čas: 4 h 30 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 1 196 kcal

Bez lepku

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Príprava

Suroviny

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 ksyellow onion, chopped
2 kscarrot, chopped
2 kscelery stalk, chopped
3 strúčikgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 ksbay leaf
2 gfresh rosemary
1 lyžičkasalt
0,5 lyžičkablack pepper, freshly ground

garnish

1 kscelery stalk, chopped, for garnish

Vybavenie

dutch oven · large pot · cutting board · knife

Postup

Krok za krokom

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

Na porciu

Výživové údaje

30%Skóre

Kalórie: 1 196kcal
Bielkoviny: 109,7g
Sacharidy: 21g
Tuky: 67,6g
Vláknina: 4,3g
Cukry: 11g

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

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

Ohrievanie

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