Coda Alla Vaccinara Stew Recipe
A traditional Roman oxtail stew, rich and hearty.
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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
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:
This stew is best served with crusty bread or over polenta.
Nutrition value:
Calories: 600kcalCarbohydrates: 20gProtein: 40gFat: 40gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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