RomanItalian
Coda alla Vaccinara
by Gambero Rosso · 452K subscribers on YouTube
A traditional Roman oxtail stew, slowly cooked with vegetables, wine, and tomatoes until the meat falls off the bone.
- Cook
- 5h
- Difficulty
- medium
Ingredients
10 items- Coda di BueOxtail, cut into pieces
- CeleryCelery, roughly chopped
- CarrotCarrot, roughly chopped
- OnionOnion, roughly chopped
- Olive Oil
- Red WineFor deglazing
- Salt
- Pepper
- Chili PepperDried chili pepper, to taste
- TomatoCrushed tomatoes or passata
Method
- Roughly chop the celery, carrot, and onion for the soffritto.
- Heat oil in a large pot and sauté the vegetables until soft.
- Add the oxtail pieces and brown on all sides.
- Season with salt, pepper, and dried chili pepper.
- Deglaze with red wine and let the alcohol evaporate.
- Add the tomatoes (crushed or passata) and stir.
- Add a secret ingredient (undisclosed).
- Lower the heat to a gentle simmer and cook for about 5 hours, stirring occasionally, until the meat is very tender and falls off the bone.
- Serve hot, with the meat separated from the bones if desired.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
