Coda alla vaccinara
Time
Preparation time: 45 min.
Cooking or baking time: 2 hours 45 minutes
Rest period: 30 min.
Total preparation time: 4 hours 15 minutes
Coda alla vaccinara - a stew from Italian cuisine.
ingredients
- 3 pounds of oxtail, cut into thicker slices
- 3 tablespoons tomato paste
- 2 tbsp extra virgin olive oil
- 150 g diced smoked belly
- 2 carrots, finely chopped
- 2 bunch of Italian parsley, finely chopped
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup plus 1/2 cup dry white wine
- 5 stalks of celery, ribs finely chopped, leaves removed and finely chopped
- 1 pinch of red chilli flakes
- 1 pinch of cinnamon
- 10-15 pine nuts
- about 100 raisins
- 100 g dark chocolate
- Salt and freshly ground pepper
- Lemon, for garnish
preparation
- Bring 6 cups of water to the boil and add the ox tails in portions, reduce heat and simmer for about 10 minutes. Drain the oxtail, reserve the broth and set the meat aside. Measure 2 cups of broth and stir in the tomato paste.
- Heat the olive oil in a roasting pan and add to the diced, smoked belly, and fry slowly. Add the ox tails and brown well all around. Chopped carrots, half of parsley, onion and garlic, and sauté until vegetables are browned. Add raisins, pine nuts and sprinkle with a 1/2 cup of white wine, half evaporate with the pot open. Add the rest of the wine and season with salt and pepper, pour the tomato-paste-broth mixture over the meat. Cover it, stew in the oven at about 175 degrees for about 2 1/2 hours.
- Add the celery ribs and cook on the hob and cover for another 15 minutes. Remove from the heat. Wash celery green and parsley and finely chop. As soon as the meat is cooked, take the grated chocolate, chilli flakes, cinnamon, salt and pepper to taste and puree to taste. Add drizzle with extra virgin olive oil and lemon, then sprinkle with celery green and parsley. Serve the ragout in a preheated bowl.
