Best 3 Oxtail Braised With Tomato And Celery Coda Alla Vaccinara Recipes
**Oxtail Braised with Tomato and Celery (Coda alla Vaccinara): A Hearty and Flavorful Italian Classic**
Transport yourself to the vibrant streets of Rome with Coda alla Vaccinara, a traditional Italian dish that embodies the essence of rustic Italian cuisine. This delectable dish showcases succulent oxtail braised to perfection in a rich and aromatic tomato-celery sauce, offering a symphony of flavors that will tantalize your taste buds. Indulge in the melt-in-your-mouth oxtail meat, infused with the savory flavors of tomato, celery, and a medley of herbs and spices. Coda alla Vaccinara is a testament to the culinary heritage of Italy, where simple ingredients are transformed into an extraordinary dish that is both comforting and utterly satisfying.
**Inside this article, you'll find a collection of recipes that explore different variations of this classic dish:**
* **Classic Coda alla Vaccinara:** Embark on a culinary journey with this authentic recipe that stays true to the traditional Roman roots of the dish. Discover the perfect balance of flavors as you braise the oxtail in a flavorful tomato-celery sauce, creating a dish that is both hearty and elegant.
* **Modern Twist Coda alla Vaccinara:** Elevate the classic recipe with a modern twist that incorporates fresh herbs, citrus zest, and a hint of spice. Experience the harmonious blend of traditional flavors with a touch of contemporary flair, resulting in a dish that is both familiar and exciting.
* **Slow Cooker Coda alla Vaccinara:** Embrace the convenience of slow cooking with this hassle-free recipe. Let your slow cooker do the work as it gently braises the oxtail in a rich tomato-celery sauce, allowing the flavors to meld and deepen over time. Savor the tender oxtail meat that falls off the bone, making this recipe perfect for busy weeknights or lazy weekends.
* **Coda alla Vaccinara with Pappardelle:** Take your culinary experience to the next level by pairing the succulent oxtail with pappardelle, a wide, flat pasta that perfectly captures the rich sauce. Witness the harmonious marriage of flavors as the tender meat and velvety sauce coat each strand of pasta, creating a dish that is both indulgent and satisfying.
Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, these Coda alla Vaccinara recipes will guide you through the process of creating this Italian masterpiece. Prepare to delight your palate with the rustic charm and unforgettable flavors of this timeless dish.
ROMAN BRAISED OXTAIL
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
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.
CODA ALLA VACCINARA
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.
BRAISED OXTAIL
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
- Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.
Tips:
- Use a heavy pot or Dutch oven with a tight-fitting lid to ensure even cooking and prevent the liquid from evaporating too quickly.
- Brown the oxtails well before braising them. This step will add flavor and color to the dish.
- Use a variety of vegetables in your braise. This will add flavor and nutrients to the dish. Some good options include carrots, onions, celery, and garlic.
- Add a splash of red wine or beef broth to the braising liquid. This will add depth of flavor to the dish.
- Cook the oxtails until they are fall-off-the-bone tender. This will take at least 2 hours, but it may take longer depending on the size and toughness of the oxtails.
- Serve the oxtails with mashed potatoes, rice, or pasta. You can also serve them with a side of vegetables.
Conclusion:
Oxtail braised with tomato and celery is a delicious and hearty dish that is perfect for a cold winter day. The oxtails are fall-off-the-bone tender and the sauce is rich and flavorful. This dish is sure to please even the most discerning palate.
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