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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 30 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 1.196 kcal

Glütensiz

Alerjen bilgisi: kereviz ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 adetyellow onion, chopped
2 adetcarrot, chopped
2 adetcelery stalk, chopped
3 dişgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 adetbay leaf
2 gfresh rosemary
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

garnish

1 adetcelery stalk, chopped, for garnish

Ekipman

dutch oven · large pot · cutting board · knife

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

30%Puan

Kalori: 1.196kcal
Protein: 109,7g
Karbonhidrat: 21g
Yağ: 67,6g
Lif: 4,3g
Şeker: 11g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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