Coda Vaccinara

Coda Vaccinara

Coda Vaccinara. The vaccinara is traditionally made with cow oxtail, but it can also be made with veal tail, whose meat is more tender and requires less cooking time. With chopped vegetables and peeled tomatoes, the tail is stewed for a long time over low heat and covered.

Coda Vaccinara

Author: Brazzo Kitchen Cooking Method:Stovetop Cuisine:Italian Courses:Main Recipe Keys:Gluten Free, Egg Free, Nut Free

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours 40 minutesRest time: 20 minutesTotal time:3 hours 20 minutesServings:4 servings Best Season:Available

Description

Coda Vaccinara. The vaccinara is traditionally made with cow oxtail, but it can also be made with veal tail, whose meat is more tender and requires less cooking time. With chopped vegetables and peeled tomatoes, the tail is stewed for a long time over low heat and covered.

Ingredients

• beef oxtail, cut into 12 pieces
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 2 bay leaves
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• Salt and fresh ground black pepper
• 1 glass dry white wine
• 1 tablespoon bitter cocoa powder
• 8 cups unsalted vegetable stock
• 1 pound peeled tomatoes, chopped

Garnish

• 4 carrots
• 6 stalks celery
• Salt and pepper
• 3 cups water
• 1 tablespoon extra-virgin olive oil
• 10 basil leaves, finely chopped

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
   Add the olive oil, carrot, onion, and celery to a sauté pan with the minced garlic and bay leaves. Bring the heat to a simmer until the vegetables begin to sweat. Add the oxtails to the vegetable mixture after seasoning them with salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the wine has evaporated. Combine the cocoa powder and vegetable stock in a mixing bowl. Transfer mixture to a heatproof casserole.
2. Cover the pot and bake for 2 hours at a low temperature.
   Check to see if there is too much stock left, and if so, increase the heat until the excess stock evaporates. Cook for 40 minutes, cover, combine the tomatoes. Check and stir as needed.
3. To make the garnish, fill a saucepan halfway with water and bring to a boil. Clean the carrots and celery and julienne them into 1/4-inch sticks. Cook the celery and carrot sticks together al dente in salted water for about 2 minutes. Drain. Saute the vegetables with extra-virgin olive oil, salt, and pepper.
   Remove the oxtail pieces from the casserole and place them in a warm dish. Blend the sauce that has been left in the casserole dish.
   To serve, arrange the oxtail pieces on plates and pour the sauce over them generously. Place the carrots and celery garnish on top, and finish with chopped basil leaves.

Keywords:unual main dishes, beef entrees, oxtail recipes