Coda Alla Vaccinara Recipes

CODA ALLA VACCINARA

Coda Alla Vaccinara image

Provided by Food Network

Time 3h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 carrot, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
2 bay leaves
4 pounds beef oxtail, cut into 12 pieces
Salt and fresh ground black pepper
1 glass dry white wine
1 tablespoon bitter cocoa powder
8 cups unsalted vegetable stock
1 pound peeled tomatoes, chopped
3 cups water
4 carrots
6 stalks celery
Salt and pepper
1 tablespoon extra-virgin olive oil
16 small basil leaves, finely chopped

Steps:

Preheat oven to 350 degrees F.
In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves. Heat mixture until the vegetables start to sweat. Sprinkle oxtails with salt and pepper and add to the vegetable mixture. Add the wine and cook for 10 to 15 minutes or until the wine evaporates. Add the cocoa and vegetable stock. Transfer mixture to a heatproof casserole.
Cover the casserole and bake in the oven slowly for 2 hours.
Check whether there is too much stock remaining and if so, turn up heat until excess stock evaporates. Add the tomatoes and cook for 40 minutes with cover on. Check and stir occasionally.
To make the garnish: Place the water in a saucepan and bring to a boil. Clean and cut the carrots and celery into 1/4-inch julienne sticks. Salt the water and cook the celery and carrot sticks together al dente, about 2 minutes. Drain. Saute the vegetables with extra- virgin olive oil, salt, and pepper.
Remove pieces of oxtail from the casserole, and put them in a warming dish. Take the sauce that is left in the casserole dish and pass it through a blender.
To serve: place the oxtail pieces on plates and cover generously with the sauce. On the top, place the carrots and celery garnish, and decorate with the chopped basil leaves.

OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)

Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara) image

Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.

Provided by Amanda Hesser

Categories times classics

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 pound pancetta, cut into 1/4-inch dice
1 carrot, peeled, finely diced
1 small onion, peeled, finely diced
4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces
Extra-virgin olive oil
3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long
Sea salt or kosher salt
Freshly ground black pepper
1 1/2 tablespoons tomato paste
2 cups white wine
3 sprigs fresh marjoram or 1 1/2 teaspoon dried leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 (28-ounce) can peeled Italian tomatoes, drained

Steps:

Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams

ROMAN BRAISED OXTAIL

Roman Braised Oxtail image

This classic Roman dish, a.k.a. coda alla vaccinara, is as luscious as short ribs-and, thanks to Tony Mantuano's recipe, just as easy to make. Just brown the oxtails, an affordable cut from the tail of a cow, then braise until tender.

Provided by Tony Mantuano

Categories main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 carrot, peeled
1/2 large yellow onion
4 ribs celery, divided, use the softer inner ribs
1/4 cup extra-virgin olive oil
4 ounces pancetta, thinly sliced
3 pounds oxtail
Sea salt and freshly ground black pepper
1 1/2 tablespoons tomato paste
1 1/2 cups white wine
3 cups tomato purée
1/8 teaspoon ground cinnamon
1/8 teaspoon cocoa powder
3 sprigs marjoram

Steps:

Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.

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