Are you looking to add a taste of Italy to your cooking repertoire? Look no further than coda alla vaccinara, a traditional Roman dish known for its rich flavors and tender meat. In this blog post, we will walk you through the steps of cooking this delicious recipe. Let’s get started!

Ingredients:

  • 2 pounds of oxtail
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 cup of red wine
  • 1 can of diced tomatoes
  • 1 cup of beef broth
  • 2 bay leaves
  • 1 tablespoon of tomato paste
  • Salt and pepper to taste
  • Cooked pasta or polenta for serving
  • Grated Pecorino Romano cheese for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the oxtail and brown it on all sides. Remove the oxtail from the pot and set it aside.

2. In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are soft and fragrant, about 5 minutes.

3. Deglaze the pot with red wine, scraping the bottom to release any browned bits. Allow the wine to simmer for a couple of minutes to reduce slightly.

4. Add the diced tomatoes, beef broth, bay leaves, and tomato paste to the pot. Stir well to combine.

5. Return the oxtail to the pot, submerging it in the tomato mixture. Season with salt and pepper to taste.

6. Cover the pot and reduce the heat to low. Allow the coda alla vaccinara to simmer gently for 3-4 hours, or until the meat is falling off the bone and the sauce has thickened.

7. Remove the bay leaves from the pot. Using a fork or tongs, shred the meat off the oxtail bones. Discard any excess fat or bones.

8. Serve the coda alla vaccinara over cooked pasta or polenta. Garnish with grated Pecorino Romano cheese.

Tips:

  • If you prefer a thicker sauce, you can add a tablespoon of flour to the pot and cook it for a few minutes before adding the tomatoes and broth.
  • For added depth of flavor, you can also add a pinch of cinnamon or nutmeg to the sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Now you have the recipe for a delicious and authentic Italian dish, coda alla vaccinara. Impress your family and friends with this hearty and flavorful meal. Buon appetito!

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