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 beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine oxtail, onion, celery, carrots, and garlic.
2. In a separate bowl, mix together beef broth, red wine, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
3. Pour the mixture over the oxtail and vegetables in the slow cooker.
4. Cover and cook on low for 8 hours or until the meat is tender and falls off the bone.
5. Once cooked, remove the bay leaf and discard.
6. Serve the oxtail with the sauce and sprinkle with grated Pecorino Romano cheese and chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 8 hours
Temperature:
- Low heat setting on the slow cooker
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 30g
- Carbohydrates: 14g
- Protein: 47g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add chopped pancetta or bacon for extra flavor.
- Add chopped mushrooms for a meaty texture.
- Use fresh herbs instead of dried for a more vibrant flavor.
Tips and tricks:
- Browning the oxtail before adding it to the slow cooker can enhance the flavor.
- Skim the fat off the top of the sauce before serving for a healthier option.
- Serve with crusty bread or polenta to soak up the sauce.
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 stove until heated through.
Presentation ideas:
- Serve in a deep bowl with the sauce and oxtail on top.
- Garnish with fresh parsley or grated cheese.
Garnishes:
- Fresh parsley
- Grated Pecorino Romano cheese
Pairings:
- Red wine, such as Chianti or Sangiovese
- Crusty bread or polenta
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, remove the lid and cook on high for 30 minutes to thicken it up.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Coda alla Vaccinara is a traditional Roman dish that originated in the 16th century. It was originally made by the vaccinari, or the butchers who sold meat to the Vatican.
Flavor profiles:
- Rich, savory, and meaty with a tomato-based sauce.
Serving suggestions:
- Serve with a glass of red wine and crusty bread for a hearty meal.
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Region: Italian