Ingredients with Measurements:
- 2 lbs. oxtail, cut into pieces
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 1 can (14 oz.) diced tomatoes
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. dried thyme
- 1 lb. fresh porcini mushrooms, sliced
- 2 tbsp. olive oil
- 1/4 cup chopped fresh parsley, for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the oxtail pieces and brown on all sides, about 5-7 minutes.
4. Remove the oxtail from the pot and set aside.
5. Add the onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
6. Add the garlic and cook for another minute.
7. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
8. Add the diced tomatoes, salt, black pepper, cinnamon, nutmeg, and thyme. Stir to combine.
9. Return the oxtail to the pot and bring the mixture to a simmer.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Bake for 2-3 hours, or until the oxtail is tender and falling off the bone.
12. In the meantime, heat a separate pan over medium-high heat.
13. Add the sliced porcini mushrooms and cook until softened and lightly browned, about 5-7 minutes.
14. Remove the pot from the oven and stir in the cooked porcini mushrooms.
15. Serve the Coda alla Vaccinara hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 520
Fat: 27g
Carbohydrates: 16g
Protein: 45g
Sodium: 870mg
Sugar: 7g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Fresh porcini mushrooms can be substituted with other types of mushrooms, such as shiitake or cremini.
Variations:
- Add chopped pancetta or bacon to the pot for extra flavor.
- Stir in cooked cannellini beans for a heartier dish.
- Top with grated Parmesan cheese before serving.
Tips and tricks:
- To save time, the oxtail can be browned in a separate pan before adding it to the pot.
- If the sauce is too thin, remove the oxtail pieces and simmer the sauce on the stovetop until it thickens.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, place the Coda alla Vaccinara in a pot over medium heat and stir occasionally until heated through.
Presentation ideas:
Serve the Coda alla Vaccinara in individual bowls or on a large platter for family-style dining.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese make great garnishes for this dish.
Pairings:
This dish pairs well with a bold red wine, such as a Chianti or Barolo.
Suggested side dishes:
- Crusty bread for dipping in the sauce
- Roasted or mashed potatoes
- Steamed or roasted vegetables, such as broccoli or Brussels sprouts
Troubleshooting advice:
- If the oxtail is not tender after 2-3 hours of cooking, continue to bake it until it is falling off the bone.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer promptly to prevent the growth of harmful bacteria.
Food history:
Coda alla Vaccinara is a traditional Roman dish made with oxtail and vegetables. It originated in the Testaccio neighborhood of Rome, where it was a popular dish among the city's butchers.
Flavor profiles:
This dish has a rich, savory flavor from the slow-cooked oxtail and aromatic spices. The porcini mushrooms add a meaty, earthy flavor to the dish.
Serving suggestions:
Serve this dish with a simple salad and a glass of red wine for a hearty and satisfying meal.
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Region: Italian