Ingredients with Measurements:
- 2 lbs oxtail
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 cup red wine
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 2 artichokes, trimmed and quartered
- 1 lemon, juiced
- 1/4 cup parsley, chopped
Special equipment needed:
- Large Dutch oven or heavy pot
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a Dutch oven over medium heat. Add the oxtail and brown on all sides, about 10 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, celery, and carrots to the pot and cook until softened, about 5 minutes.
4. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes, salt, black pepper, thyme, and bay leaves. Stir to combine.
5. Return the oxtail to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
6. While the oxtail is cooking, prepare the artichokes. Fill a large bowl with cold water and add the lemon juice. Trim the artichokes and quarter them, removing the choke. Place the artichokes in the lemon water to prevent browning.
7. When the oxtail is done, remove it from the pot and set aside. Skim any fat from the surface of the sauce.
8. Drain the artichokes and add them to the pot. Simmer for 10-15 minutes, or until the artichokes are tender.
9. Return the oxtail to the pot and heat through. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 14g
Protein: 35g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Red wine can be substituted with beef broth or tomato juice.
- Dried thyme can be substituted with dried oregano or rosemary.
Variations:
- Add chopped pancetta or bacon to the pot with the vegetables for extra flavor.
- Use lamb shanks instead of oxtail for a different flavor.
- Add chopped olives or capers to the sauce for a briny flavor.
Tips and tricks:
- Browning the oxtail before cooking adds flavor to the dish.
- Skimming the fat from the surface of the sauce makes it healthier.
- Soaking the artichokes in lemon water prevents browning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the coda alla vaccinara with artichokes in a large bowl or on individual plates.
Garnishes:
Garnish with chopped parsley.
Pairings:
Serve with crusty bread and a green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Creamed spinach
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered until it thickens.
- If the oxtail is tough, cook it for longer until it is tender.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coda alla vaccinara is a traditional Roman dish made with oxtail. It was originally a peasant dish made with the leftover parts of the animal that were not used by the wealthy. The dish is named after the vaccinari, the butchers who sold the oxtail.
Flavor profiles:
This dish is rich and hearty, with a savory tomato sauce and tender, falling-off-the-bone oxtail. The artichokes add a slightly sweet and earthy flavor.
Serving suggestions:
Serve with a glass of red wine and a side of crusty bread for dipping in the sauce.
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Region: Italian