Ingredients with Measurements:
- 2 lbs oxtail
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Add oxtail and brown on all sides, about 5 minutes.
4. Remove oxtail from pot and set aside.
5. Add onion, celery, and carrots to the pot and sauté until softened, about 5 minutes.
6. Add garlic and sauté for another minute.
7. Add white wine and scrape the bottom of the pot to release any browned bits.
8. Add beef broth, diced tomatoes, tomato paste, oregano, thyme, bay leaf, salt, and pepper.
9. Stir to combine.
10. Return oxtail to the pot and bring to a simmer.
11. Cover the pot and transfer to the oven.
12. Bake for 3-4 hours, or until the meat is tender and falling off the bone.
13. Remove from oven and let cool for a few minutes.
14. Skim off any fat from the surface.
15. Serve hot with crusty bread or over pasta.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
5. Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 32g
Sodium: 600mg
Substitutions for ingredients:
- Red wine can be used instead of white wine.
- Beef stock can be used instead of beef broth.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add chopped pancetta or bacon for extra flavor.
- Add chopped mushrooms for a vegetarian version.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Browning the oxtail before cooking adds extra flavor to the dish.
- Skimming off any fat from the surface of the dish before serving makes it healthier.
- 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.
- Freeze leftovers for up to 3 months.
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through.
- Reheat in the microwave in 30-second intervals until heated through.
Presentation ideas:
- Serve in a large bowl with crusty bread on the side.
- Serve over pasta with grated Parmesan cheese on top.
Garnishes:
- Chopped fresh parsley or basil.
- Grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine.
Suggested side dishes:
- Roasted Brussels sprouts.
- Garlic mashed potatoes.
- Steamed green beans.
Troubleshooting advice:
- If the dish is too thin, simmer uncovered on the stove until the liquid has reduced and thickened.
- If the dish is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking.
Food history:
Coda alla Vaccinara is a traditional Roman dish made with oxtail, vegetables, and tomato sauce. It originated in the 19th century when butchers would use the leftover oxtail to make a hearty stew.
Flavor profiles:
This dish is rich and savory with a slightly sweet and tangy tomato sauce. The oxtail adds a meaty flavor and the white wine adds a subtle acidity.
Serving suggestions:
Serve this dish with crusty bread or over pasta for a hearty and satisfying meal.
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Region: Italian