Ingredients with Measurements:
- 2 lbs oxtail
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup tomato puree
- 1 cup beef broth
- 1 cup red wine
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or large pot with lid
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 and brown on all sides, about 5 minutes per side. Remove from the pot and set aside.
4. Add the onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the tomato puree, beef broth, red wine, bay leaf, thyme, rosemary, salt, and black pepper. Stir to combine.
7. Return the oxtail to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the oven.
9. Bake for 3 hours, or until the meat is tender and falling off the bone.
10. Remove the pot from the oven and skim off any excess fat from the surface.
11. Add the frozen peas to the pot and stir to combine.
12. Return the pot to the oven and bake for an additional 10-15 minutes, or until the peas are heated through.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 15-20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 480
Fat: 23g
Carbohydrates: 17g
Protein: 43g
Sodium: 980mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or tomato juice.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add chopped pancetta or bacon to the pot for extra flavor.
- Add chopped potatoes or sweet potatoes to the pot for a heartier dish.
- Use lamb shanks or beef short ribs instead of oxtail.
Tips and tricks:
- Browning the oxtail before cooking adds extra flavor to the dish.
- Skimming off excess fat from the surface of the pot helps to reduce the fat content of the dish.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a full-bodied red wine, such as Chianti or Barolo.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, simmer on the stove over medium heat until it thickens.
- If the meat is not tender after 3 hours, continue to cook until it falls off the bone.
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 that originated in the 19th century. It was originally made by the vaccinari, or cattle butchers, who used the oxtail as a cheap cut of meat.
Flavor profiles:
This dish is savory and rich, with a tomato-based sauce and tender, falling-off-the-bone meat.
Serving suggestions:
Serve with crusty bread and a full-bodied red wine for a hearty and satisfying meal.
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Region: Italian