RomanItalian
Coda Alla Vaccinara
by Marco Rufini · 181K subscribers on YouTube
A classic Roman oxtail stew slow-cooked with tomatoes, vegetables, and a touch of bitter cocoa for depth. A humble but incredibly flavorful dish that can be served with pasta or as a main course.
- Cook
- 3h
- Difficulty
- medium
Ingredients
11 items- 1 pcsCoda Di Vitellonewhole oxtail
- Extra Virgin Olive Oilas needed
- Cesanese Del Lazio1 glass
- Celerygenerous amount
- Carrotas needed
- Onionas needed
- Saltto taste
- Black Pepperto taste
- 1 pcsChili Pepperwhole chili, split and deseeded
- 2.5 kgPeeled Tomatoespeeled whole tomatoes
- 1 tbspUnsweetened Cocoabitter cocoa powder
Method
- Ask your butcher for a veal oxtail (coda di vitellone).
- Cut the oxtail into pieces by feeling for the joints between the vertebrae.
- Heat olive oil in a large pot and brown the oxtail pieces on all sides.
- Deglaze with a glass of Cesanese del Lazio wine (or other red wine) and let the alcohol evaporate.
- Add a generous amount of finely chopped celery, carrot, and onion (especially celery) and sauté briefly.
- Season with salt, pepper, and a whole chili pepper (split and deseeded).
- Add 2.5 kg of peeled whole tomatoes (pelati). Rinse the can or bottle with a little water or vegetable broth and add that as well.
- Bring to a simmer, then cook on low heat for about 3 hours, stirring occasionally.
- Once cooked, let the oxtail cool slightly in its sauce.
- Just before serving, stir in 1 tablespoon of bitter cocoa powder (or grated dark chocolate).
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
