Remove the oxtail and serve with a dusting of cocoa. Five minutes before serving add a tablespoon of bitter cocoa powder and stir. About one hour before serving cut the remaining carrot and celery into large slices and add to the stew. Stir occasionally, if the liquid reduces too much just top up with a ladle of stock. Once the alcohol has evaporated add the passata, a pinch of salt and enough stock to cover the pieces of oxtail.Ĭook on a high heat for 15 minutes then turn the heat to low and cook slowly for at least four hours. Heat the olive oil in a large pot and gently cook the finely chopped mixture for about 5-10 minutes.Īdd the oxtail and brown for a further 10 minutes, then add the white wine. Once the stock is ready, remove the oxtail and strain and retain the extra liquid. In the meantime finely chop one carrot, one onion, one stick of celery, the chili, garlic and guanciale into small cubes. Cover with water, add a good pinch of salt, bring to boil and simmer for 45 minutes. Recipe for Coda alla Vaccinara (serves 2/3)ĩ00g oxtail or veal tail (about two small tails), chopped into large piecesįirst prepare the stock, cut one of the carrots into four pieces, one onion chopped in half, one bunch of rosemary and one of sage tied together, one stick of celery cut into large chunks and the pieces of oxtail. Traditional variations also often add pinenuts and raisins towards the end of cooking, along with the cocoa powder. You can use either coda bovina (oxtail) or vitella (veal) and your butcher can prepare it ready for the pot.
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It will also provide enough leftover sauce for a great rigatoni pasta dish the next day.Īlthough there are many versions of the dish, the recipe below is a good place to start. Often regarded as the regina del quinto quarto (the queen of Roman offal dishes), this recipe for Coda alla Vaccinara should be cooked slowly, for at least four hours, ensuring that the meat just falls off the bone. But if you have a spare half-day to keep an eye on the stew it is actually deceptively easy, incredibly rewarding and will make your house smell amazing.Ĭreated in the Regola district of Rome, the dish originated from the vaccinari, or cattle butchers, who were paid with the leftovers and interiors of the animal, including the tail.
CODA ALLA VACCINARA HOW TO
However, many people are unsure how to cook oxtail or are put off by the long cooking time required to recreate the recipe at home.
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