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Coda alla Vaccinara Recipe

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Coda alla Vaccinara Recipe


Introduction To Vaccinara Tail

Welcome to my blog! Today we begin a culinary journey to discover the delicious Coda alla Vaccinara. This traditional Roman dish is a rich and flavorful main course that has its roots in popular Roman cuisine.

Coda alla Vaccinara Recipe is very old and is thought to derive from the medieval period, when butchers in the city of Rome used the less valuable cuts of meat to create tasty dishes. Oxtail was then cooked long and slowly, with different ingredients added to enhance its unique flavor.

To prepare Coda alla Vaccinara you will need some essential ingredients, such as oxtail, onions, celery, carrots, bacon, red wine, tomato puree, meat stock, salt and pepper. These ingredients together create an irresistible mix of flavors.

Ingredients needed:
red wine
tomato puree
meat stock

Preparing Coda alla Vaccinara takes time and patience, but the end result is definitely worth it. First, you need to cut the tail into appropriately sized pieces and then blanch it to remove some excess fat.

Next, proceed by browning the vegetables together with the bacon in a large pot. Once the vegetables are well browned, the oxtail is added and the red wine is blended in. After allowing the alcohol to evaporate, tomato puree and meat stock are added, and simmered for several hours.

The secrets to making Coda alla Vaccinara even tastier are slow cooking and resting time before serving the dish. This allows the flavors to combine and the meat to become even more tender and succulent. In addition, the addition of spices such as cinnamon and cloves can give a special touch to the dish.

The Ingredients Needed to Prepare Coda Alla Vaccinara

The ingredients needed to prepare oxtail alla vaccinara are:

  1. 1 kg of beef tail cut into 2-inch pieces
  2. 2 carrots
  3. 2 ribs of celery
  4. 1 onion
  5. 2 cloves of garlic
  6. 200 g of smoked bacon
  7. 500 ml of tomato puree

For the stir-fry, the following are needed:

  • 50 g of lard
  • 1 tablespoon of extra virgin olive oil
  • 1 sprig of rosemary
  • 1 bay leaf
  • 1 red chili pepper (optional)

For marinating, they serve:

  • 1 bottle of red wine
  • 1 tablespoon of red wine vinegar
  • 1 clove of garlic
  • 1 onion
  • 1 carrot
  • 1 celery rib
  • 5 cloves
  • 3 juniper berries
  • 1 sprig of rosemary
  • 1 bay leaf
  • 1 tablespoon of sugar
  • salt and pepper to taste.

Finally, for the sauce:

  • 50 g dark chocolate
  • 1 tablespoon of flour
  • q.b. of water
Quantity Ingredient
1 kg Beef tail
2 Carrots
2 Celery ribs
1 Onion
2 cloves Garlic
200 g Smoked bacon
500 ml Tomato puree

The Preparation of Coda Alla Vaccinara

Coda alla vaccinara is one of the most famous dishes of Roman cuisine. Preparing this dish takes time and patience, but the end result is sure to be satisfying. The recipe for coda alla vaccinara has ancient and traditional origins, and is characterized by a unique and enveloping flavor.

To prepare oxtail alla vaccinara, first you will need to get the necessary ingredients.

  • Oxtail: 1 kg
  • Carrots: 2
  • Onions: 2
  • Celery: 2 stalks
  • Peeled tomatoes: 400 g
  • Red wine: 1/2 glass
  • Vegetable broth: 500 ml
  • Extra virgin olive oil: q.b.
  • Chili pepper: q.b.
  • Garlic: 2 cloves
  • Flour: q.b.
  • Parsley: to taste.
  • Spices: cinnamon, nutmeg, cloves

Once you have all the ingredients on hand, you can start with the preparation of coda alla vaccinara.

Passage Description
1 Start by cleaning the oxtail well, removing any fatty parts.
2 Cut the tail into regular-sized pieces.
3 Lightly flour it.
4 In a large pot, brown the tail in extra virgin olive oil.
5 Add the diced vegetables (carrots, onions, celery), garlic and chili.
6 Deglaze with red wine and let it evaporate.
7 Add the peeled tomatoes, vegetable broth and spices.
8 Let simmer for at least 3 hours, until the meat is tender and the sauce has reduced.
9 Before serving, sprinkle with chopped parsley.

Now that you know how to prepare oxtail alla vaccinara, all you have to do is put this traditional recipe into practice and delight your guests with a second course rich in flavor and history.

The Secrets To Making Coda Alla Vaccinara Even Tastier

Coda alla Vaccinara is a traditional Roman dish that is much appreciated for its intense and rich flavor. But how can this culinary delight be made even tastier? Let’s discover together some secrets to maximize the flavor of Coda alla Vaccinara.

1. Selection of ingredients: To achieve a really tasty Coda alla Vaccinara, it is important to choose high quality ingredients. Buy a fresh, well-preserved beef tail, preferably from sustainably and naturally raised animals.

2. Marinating time: Marinating is essential to soften and flavor the meat. Let the beef tail marinate for at least 24 hours in a mixture of red wine, spices, carrots, celery, onions and herbs to taste. In this way, the meat will absorb all the flavors and become even tastier.

  • Coda alla Vaccinara Recipe
    Ingredients Quantity
    Beef tail 1 kg
    Onion 1
    Carrots 2
    Celery 2 stalks
    Peeled tomatoes 400 g
    Tomato puree 200 g
    Red wine 250 ml
    Vegetable broth 500 ml
    Black pepper q.b.
    Garlic 2 cloves
    Extra virgin olive oil q.b.
    Flour q.b.
    Parsley q.b.
    Halls q.b.

    3. Simmering: Coda alla Vaccinara requires long, slow cooking to make the meat tender and tasty. Use a large pot and stew the beef tail together with the vegetables and red wine for at least 3 hours. Add vegetable broth little by little to keep the mix moist and juicy.

    4. Spices and flavorings: To give extra flavor to Coda alla Vaccinara, you can enrich it with spices and flavorings such as bay leaf, rosemary, black pepper and garlic. Add these ingredients toward the end of cooking to enhance the flavors without losing them during the long cooking process.

    5. Resting time: After cooking, let the Coda alla Vaccinara rest for at least 15-20 minutes before serving. In this way, the flavors will have time to blend and the meat will become even softer and tastier.

    Variations And Variations Of The Traditional Recipe Of Coda Alla Vaccinara

    Coda alla Vaccinara is one of the most typical traditional dishes of Roman cuisine. Its origin dates back to the late 18th century, when it was prepared by Roman butchers using the less noble parts of the ox. Today, this delicacy has become a beloved dish enjoyed by all, with an intense and rich flavor.

    To prepare traditional Coda alla Vaccinara, a few key ingredients are needed. First, of course, the beef tail. It is important that it is fresh and of excellent quality, as its texture and flavor are critical to the success of the dish. Other essential ingredients include celery, carrots, onion, garlic, tomato paste, red wine, black pepper, and chili pepper. These ingredients give the preparation a unique and irresistible taste.

    One of the most interesting variations of the traditional Coda alla Vaccinara recipe is the addition of special ingredients. For example, smoked bacon or guanciale can be added to the tail preparation to make the dish even more flavorful. In addition, spices such as cinnamon or nutmeg can be used to impart special flavor notes. These variations make Coda alla Vaccinara even tastier and more surprising.

    Tips For Pairing Best With Coda Alla Vaccinara

    Coda alla vaccinara is a delicious second course typical of the Roman tradition. Its recipe, which dates back to the 18th century, uses oxtail, which is slowly cooked along with ingredients such as bacon, celery, carrots, onions, tomatoes and red wine. The result is a rich, flavorful and intensely flavored dish. But how best to pair vaccinara tail to enhance its unique flavor? Here are some useful tips.

    1. Wine: coda alla vaccinara goes well with a robust, full-bodied wine, such as a traditional Roman red wine like Cesanese del Piglio or a Tuscan wine like Brunello di Montalcino. These wines with intense, tannic notes are a perfect match for the bold flavors of coda alla vaccinara.

    2. Side dish: you can opt for mashed potatoes or mashed potatoes and cauliflower as a side dish. These light and soft accompaniments balance well with the succulent texture of the tail meat and enhance its flavor.

    3. Presentation: coda alla vaccinara is a dish that involves long, slow cooking, which makes the meat very tender and juicy. To best present this dish, we recommend serving it in a soup plate, accompanied by some of its cooking sauce. A touch of finely chopped fresh parsley can be added as a garnish to add a touch of freshness.

    • Coda alla Vaccinara: a delicious second course typical of Roman tradition.
    • Coda alla Vaccinara recipe: involves oxtail, bacon, celery, carrots, onions, tomatoes and red wine.
    • Secondi Piatti: coda alla vaccinara is a rich, flavorful and intensely flavored dish.
    Council Pair with a robust, full-bodied wine
    Council Serve the oxtail alla vaccinara with a side of mashed potatoes or mashed potatoes and cauliflower
    Council Present the oxtail alla vaccinara in a soup plate, accompanied by its cooking sauce and garnished with fresh parsley

    Frequently Asked Questions

    What does ‘Coda alla Vaccinara’ mean?

    Coda alla Vaccinara is a traditional Roman dish made with oxtail.

    What are the ingredients needed to prepare Coda Alla Vaccinara?

    Ingredients needed are oxtail, celery, carrots, onions, red wine, bacon, tomato puree, broth, pepper, salt and oil

    How is Coda alla Vaccinara prepared?

    Oxtail is first boiled and then braised with the ingredients in a tomato sauce for several hours

    What are the secrets to making Coda Alla Vaccinara even tastier?

    Some secrets to make the dish tastier are the use of a good red wine, a long simmer and the addition of bacon to enrich the flavor

    What are the variations and variations of the traditional Coda Alla Vaccinara recipe?

    Some variations of the recipe include the addition of black olives, raisins or pine nuts to add a touch of sweetness or saltiness to the dish

    What tips can you give to best match Coda Alla Vaccinara?

    Coda Alla Vaccinara goes well with polenta, mashed potatoes or fresh pasta

    What is the origin of Coda alla Vaccinara?

    Coda Alla Vaccinara has its origins in popular Roman cuisine and was a poor dish prepared by vaccinari, butchers

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