RomanItalian
Coda alla Vaccinara
by Fabrizio Sepe · 119K subscribers on YouTube
A traditional Roman oxtail stew, slowly cooked with vegetables, white wine, tomatoes, and celery. A secret touch of dark chocolate is added at the end to balance the rich flavor.
- Cook
- 3h
- Difficulty
- medium
Ingredients
13 items- 1 pcsOxtailwhole oxtail, cut into segments
- Lardoa small piece, cut into cubes
- 1 pcsOnion
- 1 pcsCarrot
- 1 cloveGarlic
- White Winefor deglazing
- Peeled Tomatoescrushed by hand
- Watera little, to adjust consistency
- Celeryabout half the weight of the oxtail, cut into pieces
- Dark Chocolatea small piece, at the end
- Saltto taste
- Pepperto taste
- Olive Oilextra virgin, for cooking
Method
- Cut the oxtail into segments between the joints.
- Prepare the base: finely chop onion, carrot, and garlic. Cut a small piece of lard into small cubes.
- Season the oxtail with salt and pepper.
- Heat olive oil in a pan. Add the oxtail and lard cubes. Brown on all sides.
- Add the chopped aromatics. Cover, lower heat, and let steam for a few minutes to finish browning and infuse flavor.
- Remove the lid, raise heat, and deglaze with white wine. Let the alcohol evaporate.
- Add crushed tomatoes. When it starts to simmer, add a little water. Cover and cook on very low heat for 1.5 hours.
- Meanwhile, cut the celery into pieces.
- After 1.5 hours, add the celery to the pot. Continue cooking on low heat for another 1.5 hours, so the celery remains crunchy.
- After a total of 3 hours, the sauce should be dry and the meat very tender. Add a small piece of dark chocolate at the very end to balance the flavors. Stir to melt.
- Serve hot.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
