Ingredients with Measurements:
- 2 lbs oxtail
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 3 garlic cloves, minced
- 1/2 cup pancetta, diced
- 1/2 cup tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup grated pecorino cheese
- 1/4 cup chopped parsley
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, cook the pancetta over medium heat until crispy. Remove and set aside.
3. Season the oxtail with salt and pepper and brown on all sides in the same pot with the pancetta fat. Remove and set aside.
4. Add the onion, celery, carrot, and garlic to the pot and sauté until softened.
5. Add the tomato paste and cook for 1-2 minutes.
6. Pour in the red wine and beef broth, and add the cinnamon, nutmeg, bay leaf, and reserved pancetta and oxtail.
7. Bring to a simmer, cover with the lid, and transfer to the oven.
8. Bake for 2-3 hours, or until the meat is tender and falling off the bone.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Remove the oxtail pieces from the pot and shred the meat, discarding any bones and fat.
11. Return the shredded meat to the pot and stir to combine with the sauce.
12. Serve hot, garnished with grated pecorino cheese and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Beef or pork cheek can be used instead of oxtail.
- Bacon can be used instead of pancetta.
- Chicken or vegetable broth can be used instead of beef broth.
- Parmesan cheese can be used instead of pecorino cheese.
Variations:
- Add chopped tomatoes or tomato sauce for a more tomato-based sauce.
- Add raisins or pine nuts for a sweeter flavor.
- Add a splash of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Browning the oxtail and pancetta before cooking adds depth of flavor to the dish.
- Letting the dish cool for a few minutes before shredding the meat makes it easier to handle.
- This dish can be made ahead of time and reheated before serving.
Storage instructions:
Store leftovers 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 in a shallow bowl or plate with a sprinkle of grated pecorino cheese and chopped parsley on top.
Garnishes:
Grated pecorino cheese and chopped parsley.
Pairings:
- Red wine, such as Chianti or Sangiovese.
- Crusty bread or polenta to soak up the sauce.
Suggested side dishes:
- Roasted or grilled vegetables, such as asparagus or Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered on the stove until it thickens.
- If the meat is not tender enough, return to the oven and cook for an additional 30 minutes.
Food safety advice:
- Make sure to cook the oxtail 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, celery, and tomato sauce. It originated in the Testaccio neighborhood of Rome, where it was a popular dish among the butchers.
Flavor profiles:
This dish is savory and rich, with a slightly sweet and tangy tomato sauce. The cinnamon and nutmeg add warmth and depth of flavor.
Serving suggestions:
Serve with a glass of red wine and crusty bread to soak up the sauce.
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Region: Italian