RomanItalian
Coda alla Vaccinara
by Casa Pappagallo · 705K subscribers on YouTube
A classic Roman oxtail stew slow-cooked with celery, carrot, onion, lard, and tomato, finished with a touch of dark chocolate for depth.
- Cook
- 3h
- Difficulty
- medium
Ingredients
14 items- Olive Oila little
- Larda little
- Coda di Buepieces (as many as needed)
- Celeryfor the battuto and extra chunks
- Carrotfor the battuto
- Onionfor the battuto
- Lardofor the battuto
- Garlica couple of cloves
- Parsleya little, for the battuto
- White Winefor deglazing
- Tomatotomato (fresh or canned)
- Saltto taste
- Peppera pinch
- Dark Chocolatea little, grated at the end
Method
- Heat a pot with a little olive oil and lard.
- Brown the oxtail pieces in batches if necessary.
- Prepare the battuto: finely chop celery, carrot, onion, lard, garlic, and parsley.
- Deglaze the pot with white wine and let the alcohol evaporate.
- Add the battuto to the pot and sauté.
- Add extra celery cut into chunks.
- Add tomato, salt, and pepper.
- Cover and cook on the lowest heat for at least 3 hours.
- Towards the end, grate a little dark chocolate into the stew and stir.
- Let it rest for a couple of minutes, then serve.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
