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Coda alla vaccinara
Coda alla vaccinara
Coda alla vaccinara is a traditional Italian dish that originates from Rome. It is a delicious slow-cooked stew made with oxtail as the main ingredient. The oxtail is typically braised with a variety of aromatic vegetables, such as onions, celery, and carrots, as well as tomatoes, wine, and herbs. Coda alla vaccinara is often served with pasta, such as rigatoni.
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Ingredients
- 4 pounds oxtail
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 celery stalks finely chopped
- 2 carrots finely chopped
- 4 cloves garlic minced
- 1 cup red wine
- 2 cups crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the oxtail with salt and pepper, then brown them on all sides in the pot. This will help develop the flavors.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, celery, carrots, and minced garlic. Sauté them until they soften and develop some color.
- Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in the crushed tomatoes, beef broth, bay leaves, thyme, and rosemary. Season with salt and pepper to taste.
- Return the oxtail to the pot, ensuring they are submerged in the sauce.
- Reduce the heat to low, cover the pot, and let it simmer for about 3-4 hours, or until the meat is tender and falls off the bone.
- Once cooked, remove the oxtail from the pot and shred the meat, discarding any excess fat and bones.
- Return the shredded meat to the pot and stir to combine with the sauce.
- Simmer for an additional 15-20 minutes to allow the flavors to meld together.
- Serve the Coda alla vaccinara over cooked pasta, such as rigatoni, and garnish with fresh parsley.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1311kcal (66%)Carbohydrates: 17g (6%)Protein: 144g (288%)Fat: 68g (105%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 3gMonounsaturated Fat: 33gCholesterol: 499mg (166%)Sodium: 1515mg (66%)Potassium: 674mg (19%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 5696IU (114%)Vitamin C: 21mg (25%)Calcium: 177mg (18%)Iron: 21mg (117%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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