Ingredients with Measurements:
- 2 lbs oxtail
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1/4 cup grated Pecorino Romano cheese
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add oxtail and brown on all sides, about 8-10 minutes.
4. Remove oxtail from pot and set aside.
5. Add onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
6. Add garlic and cook for another minute.
7. Stir in tomato paste and cook for 2-3 minutes.
8. Pour in red wine and scrape up any browned bits from the bottom of the pot.
9. Add beef broth, salt, black pepper, cinnamon, nutmeg, and allspice.
10. Return oxtail to the pot and bring to a simmer.
11. Cover the pot and transfer to the preheated oven.
12. Bake for 3 hours, or until the meat is tender and falling off the bone.
13. Remove the pot from the oven and transfer the oxtail to a plate.
14. Using a fork, shred the meat and discard any bones.
15. Return the shredded meat to the pot and stir in the potatoes.
16. Cover the pot and return to the oven.
17. Bake for another 30-40 minutes, or until the potatoes are tender.
18. Remove from the oven and sprinkle with Pecorino Romano cheese and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours 40 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 560
Fat: 27g
Saturated Fat: 9g
Cholesterol: 140mg
Sodium: 1400mg
Carbohydrates: 34g
Fiber: 4g
Sugar: 8g
Protein: 38g
Substitutions for ingredients:
- You can use beef chuck or short ribs instead of oxtail.
- If you don't have beef broth, you can use chicken or vegetable broth.
- You can use regular potatoes instead of baby potatoes.
Variations:
- Add chopped pancetta or bacon to the pot with the onion, celery, and carrots.
- Stir in chopped kale or spinach at the end of cooking.
- Add a can of chickpeas or cannellini beans to the pot with the potatoes.
Tips and tricks:
- Browning the oxtail before cooking adds flavor to the dish.
- Use a fork to shred the meat instead of cutting it with a knife.
- If the sauce is too thin, remove the lid and simmer on the stovetop until it thickens.
- This dish tastes even better the next day, so feel free to make it ahead of time.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Sprinkle with chopped fresh parsley and grated Pecorino Romano cheese.
Pairings:
Serve with a crusty bread and a side salad.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the meat is tough, it needs to cook longer.
- If the sauce is too thick, add more beef broth or water.
- If the potatoes are not cooked through, return to the oven for a few more minutes.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Coda alla Vaccinara is a traditional Roman dish made with oxtail, vegetables, and spices. It was originally a peasant dish, but has since become a popular dish in Italian restaurants.
Flavor profiles:
This dish is rich and hearty, with a savory and slightly sweet flavor from the spices.
Serving suggestions:
Serve with a glass of red wine and a side salad for a complete meal.
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Region: Italian