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

Izvirni recept avtorja Forkin

Skupni čas: 4 h 30 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 1196 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje zelena in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 kosyellow onion, chopped
2 koscarrot, chopped
2 koscelery stalk, chopped
3 strokgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 kosbay leaf
2 gfresh rosemary
1 žličkasalt
0,5 žličkablack pepper, freshly ground

garnish

1 koscelery stalk, chopped, for garnish

Oprema

dutch oven · large pot · cutting board · knife

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

30%Ocena

Kalorije: 1196kcal
Beljakovine: 109,7g
Ogljikovi hidrati: 21g
Maščobe: 67,6g
Vlaknine: 4,3g
Sladkorji: 11g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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