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I stumbled upon this coda alla vaccinara recipe during my travels through Rome, falling instantly in love with its rich flavors. This hearty oxtail stew embodies rustic Italian cuisine, simmering slowly to perfection. Tender meat falls off bone, melding with aromatic vegetables and red wine sauce. Patience pays off handsomely here - after hours of cooking, you'll savor every mouthful. My family begs me to make this comforting dish whenever cold weather hits. Trust me, mastering this classic will elevate your home cooking game significantly.
Ingredients for Coda alla Vaccinara Stew
- Oxtail: Rich, flavorful meat that becomes tender and succulent when slow-cooked, adding depth and richness to the stew.
- Olive oil: Used for browning the oxtail and sautéing vegetables, enhancing flavors and adding richness to the dish.
- Onion: Provides a sweet and savory base flavor to the stew, adding depth and complexity to the overall taste.
- Garlic: Adds a pungent, aromatic flavor to the stew, complementing the richness of the oxtail and enhancing the overall taste.
- Celery: Adds a subtle earthy flavor and a pleasant crunch to the stew, enhancing the overall texture and taste.
- Carrots: Bring a touch of natural sweetness and vibrant color to the stew, balancing out the richness of the oxtail.
- Canned tomatoes: Provide a tangy, slightly sweet base for the stew, adding depth of flavor and a hint of acidity.
- Red wine: Adds richness, depth, and complexity to the stew, enhancing the overall flavor profile with a touch of acidity.
- Beef broth: Infuses the stew with a savory, meaty flavor, adding depth and richness to the dish.
Read more: Mulligatawny Stew
Essential Tools for Making This Delicious Stew
- Large pot: Essential for braising the oxtail and simmering the stew for hours to achieve tender meat.
- Chef's knife: Needed for cutting the oxtail and vegetables into the proper size for even cooking.
Coda Alla Vaccinara Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 kg oxtail
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots carrots, chopped
- 400 g canned tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp parsley, chopped
Read more: Brunswick Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add the oxtail pieces and brown on all sides.
- 3. Remove the oxtail and set aside. In the same pot, add onion, garlic, celery, and carrots. Cook until softened.
- 4. Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- 5. Add the canned tomatoes, beef broth, salt, and pepper. Return the oxtail to the pot.
- 6. Bring to a boil, then reduce heat to low. Cover and simmer for about 4 hours, until the meat is tender.
- 7. Garnish with chopped parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Potato Stew Recipe
Tips for Making Coda alla Vaccinara Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Oxtail is a tough cut of meat that becomes tender and flavorful when slow-cooked, making it perfect for hearty stews like this coda alla vaccinara recipe.
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