Coda alla vaccinara is a typical roman dish. A slow-cook stew made with beef’s oxtail braised in a tomato sauce and spices. We are sharing today the authentic and traditional roman recipe so you can prepare it at home.
300gr(10 oz) soffritto (Celery, onions and carrots finely chopped)
1tbspparsley(finely chopped)
800gr(3 ½ cups) plain tomato sauce
240ml(1 cup) white wine
½tspcloves
80gr(2.8 oz) lardo, or pork lard
30gr(1 ½ tbsp) extravirgin olive oil
salt and pepper
For the sauce
3celery stalks(cut in half and boiled)
60gr(½ cup) pine nuts
50gr(⅓ cup) raisins
1tbspunsweetened cacao powder
Instructions
Wash the meat throughly and then pat dry it with kitchen paper towels. Place it in a large braising pan and season with salt and pepper. Add the cloves, lardo and olive oil.
Sauté for 10 minutes or when you’ll see the meat has changed its color.
Add the soffritto and garlic, fry for 10-15 minutes or until almost all the liquid has evaporated.
Add the chopped parsley and the wine, mix and let the alcohol evaporate (about 5 minutes).
Add the tomato sauce and enough hot water to cover the meat by 1cm (0.5″)
Bring to a boil, low the heat and cook covered for 3 hours, paying attention to mixing from time to time and adding more hot water if necessary since the meat should always be covered with the sauce.
When the meat is well cooked, to the point that almost fall off from the bone, adjust salt to taste and turn off the heat.
Prepare the cacao sauce
In a small sauce pan pour a ladle of the oxtail sauce. Add half a ladle of hot water.
Add the celery, pine nuts, raisins and cacao powder. Mix well and let it simmer over low heat for about 10 minutes.
From here, you can proceed either way:
Add the sauce you’ve just made to the oxtail stew and simmer all together for 2 minutes.
Put the cacao sauce in a small bowl, bring it to the table so everyone serves as much as they’d like.
Notes
This is a recipe that takes time to make, a classic slow-food dish. It is necessary that the meat is cooked for at least 3 hours at low heat so the meat will be tender and all its flavor will release.
Coda alla Vaccinara can be made in a slow-cooker pot. Just sauté the meat and soffritto before and add less water to the stew since it won’t evaporate as it does in a regular braising pan.
Give the stew a spicy touch by adding one or two crushed peperoncini (italian dry hot peppers).
Nutrition Information
Serving: 1grams
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