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Coda alla Vaccinara
author
Maricruz Avalos Flores
4
servings
This coda alla vaccinara is the ultimate comfort dish for any day of the week. Beef oxtail is braised in a hearty tomato sauce with celery until nicely tender. Enjoy with crusty bread or pasta!
prep
15
minutes
minutes
cook
3
hours
hours
10
minutes
minutes
total
3
hours
hours
25
minutes
minutes
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Ingredients
▢
2.2
lb
oxtail
▢
1
small
onion
▢
2
sticks
celery
▢
1
medium
carrot
▢
3 ½
cups
tomato sauce
▢
1
cup
white wine
▢
4
whole cloves
▢
¼
cup
lardo, cubed
(or bacon)
▢
3
Tbsp
extra virgin olive oil
▢
1
clove
garlic
(lightly crushed)
▢
salt and pepper
(to taste)
For the sauce
▢
3
sticks
celery
(cut into 3-inch pieces)
▢
¼
cup
pine nuts
▢
⅓
cup
raisins
▢
1
Tbsp
unsweetened cacao powder
Instructions
Finely chop the carrot, onion, and 2 sticks of celery. Set aside.
Place the meat in a large braising pan along with olive oil, lardo, garlic, and whole cloves.
Season with salt and pepper and sauté everything over medium heat for 10 minutes or until the meat is nicely browned on all sides.
Add the chopped vegetables and cook for 10-15 minutes over medium heat.
Turn the heat to high and pour the wine, mix, and cover the pan. Let everything cook for 5 more minutes.
Add the tomato sauce and enough water to slightly cover the meat. Season with salt and bring to a boil.
Set heat to low and cover the pan, then simmer for about 2.5 – 3 hours mixing from time to time and adding more water if needed.
Make the cacao sauce
Cook the remaining celery sticks in water until tender.
In a small saucepan add 1 cup of the oxtail sauce and 1 cup of water.
Add cooked celery, pine nuts, raisins, and cacao powder.
Mix well and let it simmer over low heat for about 10 minutes.
Add the cacao sauce to the oxtail stew and let everything simmer for 5 minutes.
Adjust salt to taste, turn off the heat, and serve.
Notes
You can chop the vegetables by hand or use a food processor.
This oxtail stew lasts up to 3 days in the fridge and up to 3 months in the freezer.
It can also be made in a slow-cooker pot over low heat for 6-7 hours. Make sure to adjust the liquid accordingly.
Nutrition Information
Serving:
1
serving
|
Calories:
944
kcal
|
Carbohydrates:
29
g
|
Protein:
85
g
|
Fat:
51
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
25
g
|
Cholesterol:
274
mg
|
Sodium:
3599
mg
|
Potassium:
1058
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
3704
IU
|
Vitamin C:
20
mg
|
Calcium:
125
mg
|
Iron:
13
mg
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