RomanItalian
Coda Alla Vaccinara
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman oxtail stew, slowly braised with vegetables, tomato, red wine, and a touch of chocolate, served with pasta.
- Prep
- 30 min
- Cook
- 4h 30min
- Total
- 5h
- Servings
- 4
- Difficulty
- medium
Ingredients
13 items- 1 kgOxtailoxtail, cut into pieces
- Vinegarfor soaking
- 1 pcsOnionfor soffritto
- 1 pcsCeleryfor soffritto
- 1 pcsCarrotfor soffritto
- Tomato Pasteto taste
- Red Winefor deglazing
- Tomato Passataa good splash
- Meat Brothpreferably beef broth
- Saltto taste
- Pepperabundant
- 3.5 pcsCloves3-4 cloves
- Chocolategood quality, added in last half hour
Method
- Soak the oxtail in water and vinegar for 30 minutes to remove strong flavors.
- Prepare a soffritto with onion, celery, and carrot, and sauté until sweet.
- Remove the oxtail from the soak and pat dry thoroughly.
- Sear the oxtail on all sides until well browned.
- Add tomato concentrate and toast it slightly.
- Deglaze with red wine.
- Add the vegetables and a good splash of tomato passata.
- Add meat broth, preferably beef broth, and adjust as needed during cooking.
- Season with salt, abundant pepper, and 3-4 cloves.
- Cover and cook on low heat for 4 hours. In the last half hour, add a bit of good chocolate.
- Serve the oxtail with its sauce over pasta.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
