Coda alla Vaccinara, a traditional Italian dish, has its roots in the city of Rome. Dating back to the ancient Roman Empire, this recipe was originally created by the butchers, known as “vaccinari,” who specialized in cooking offal. These skilled artisans devised a way to transform a tough and often overlooked cut of meat, the oxtail, into a mouthwatering delicacy.

What is Coda alla Vaccinara?

Coda alla Vaccinara is a rich and hearty dish made from oxtail braised in a flavorful tomato-based sauce. The oxtail is slowly cooked to perfection, resulting in tender and succulent meat falling off the bone.

Ingredients for Coda alla Vaccinara

  • 2 kg oxtail, cut into pieces
  • 500 ml red wine
  • 4 tablespoons olive oil
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 4 cloves of garlic, minced
  • 400 g canned tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions for Mastering the Art of Coda alla Vaccinara

1. In a large bowl, marinate the oxtail pieces in the red wine for at least 4 hours or overnight. This step helps tenderize the meat and infuse it with flavor.

2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic, and sauté until they become golden and fragrant.

3. Remove the oxtail from the wine marinade, reserving the liquid. Pat dry the oxtail pieces using paper towels to ensure a good sear.

4. Increase the heat to medium-high and add the oxtail to the pot. Brown the meat on all sides, allowing it to develop a deep, caramelized crust. This step adds depth of flavor to the final dish.

5. Stir in the canned tomatoes, tomato paste, reserved wine marinade, and dried herbs. Season with salt and pepper to taste.

6. Reduce the heat to low, cover the pot, and let it simmer gently for about 4 hours. The slow and low cooking method allows the meat to become tender and allows the flavors to meld together beautifully.

7. After 4 hours, remove the lid and continue cooking for an additional 30 minutes to reduce the sauce and intensify its richness.

8. Once the cooking time is complete, remove the pot from the heat and let it rest for a few minutes before serving.

How to Serve Coda alla Vaccinara?

Coda alla Vaccinara is traditionally served on a bed of creamy polenta or with a side of crusty bread. The tender oxtail meat, coated in a luscious tomato sauce, pairs perfectly with the smooth and creamy polenta.

Final Thoughts

Mastering the art of Coda alla Vaccinara is a journey worth taking for any food enthusiast. This classic Roman dish showcases the resourcefulness of the vaccinari, turning a once undervalued cut of meat into a showcase of flavors. So, next time you want to impress your guests or simply indulge in a heartwarming meal, give this Italian masterpiece a try!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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