Ingredients with Measurements:
- 2 lbs oxtail, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 fennel bulb, sliced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
Special Equipment Needed:
- Dutch oven or large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
3. Add the oxtail pieces and brown on all sides, about 8-10 minutes.
4. Remove the oxtail from the pot and set aside.
5. Add the onion, garlic, celery, carrot, and fennel to the pot and sauté until the vegetables are softened, about 5-7 minutes.
6. Add the crushed tomatoes, beef broth, red wine, tomato paste, salt, black pepper, oregano, thyme, and bay leaf to the pot.
7. Stir to combine and bring to a simmer.
8. Return the oxtail to the pot and spoon the sauce over the meat.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 3-4 hours, or until the meat is tender and falling off the bone.
11. Remove the pot from the oven and discard the bay leaf.
12. Serve the coda alla vaccinara with fennel hot, garnished with fresh fennel fronds.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 425
Fat: 22g
Carbohydrates: 17g
Protein: 36g
Sodium: 1075mg
Sugar: 9g
Substitutions for ingredients:
- Oxtail can be substituted with beef short ribs or beef chuck roast.
- Red wine can be substituted with beef broth or vegetable broth.
- Fennel bulb can be substituted with celery or onion.
Variations:
- Add chopped pancetta or bacon to the pot for extra flavor.
- Add chopped olives or capers to the sauce for a briny kick.
- Use fresh herbs instead of dried for a brighter flavor.
Tips and Tricks:
- Brown the oxtail well before adding the vegetables and sauce for extra depth of flavor.
- Use a Dutch oven or large pot with a tight-fitting lid to keep the meat moist and tender.
- Let the coda alla vaccinara with fennel rest for a few minutes before serving to allow the flavors to meld.
Storage Instructions:
Leftover coda alla vaccinara with fennel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, transfer the leftovers to a pot and heat over medium-low heat until warmed through, stirring occasionally.
Presentation Ideas:
Serve the coda alla vaccinara with fennel in individual bowls or on a large platter with a sprinkle of fresh fennel fronds.
Garnishes:
Fresh fennel fronds
Pairings:
- Serve with a crusty bread to soak up the sauce.
- Pair with a bold red wine, such as a Chianti or Barbera.
Suggested Side Dishes:
- Creamy polenta
- Roasted root vegetables
- Steamed green beans
Troubleshooting Advice:
- If the sauce is too thin, remove the oxtail from the pot and simmer the sauce over medium heat until it thickens to your liking.
- If the meat is tough, return it to the oven and continue baking until it is tender.
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 promptly in the refrigerator to prevent bacterial growth.
Food History:
Coda alla vaccinara is a traditional Roman dish made with oxtail and a rich tomato-based sauce. It is believed to have originated in the 16th century when the vaccinari, or cattle butchers, would use the leftover oxtail to make a hearty stew. Fennel is a common ingredient in Roman cuisine and adds a sweet, anise-like flavor to the dish.
Flavor Profiles:
- Savory
- Rich
- Tomatoey
- Anise-like
Serving Suggestions:
Serve the coda alla vaccinara with fennel as a main course for a cozy dinner party or special occasion.
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Region: Italian