Add the chopped onion and the smashed garlic.
In large heavy frying pan or wok, heat the olive oil, pork fat and another grind of pepper. Bring this back to the boil and then reduce the heat and simmer for 1 hour. To a large pan of boiling salted water, add the oxtail, 1 quartered carrot, 1 quartered onion, the bouquet garni and a grind of pepper. sea salt and freshly ground black pepper. A little nice vinegar (cider,sherry etc). 750 ml (1.25 pints) passata di pomodoro or canned plum tomatoes, chopped. 175 ml (6 fl oz) dry white wine or sherry. 1 clove of garlic, peeled and smashed under a knife. 50 g pork fat, smashed with a rolling pin. 1 bouquet garni for beef, take your pick!. 2 onions, peeled, 1 chopped, 1 quartered. 2 carrots, scrubbed, 1 quartered, the other sliced. 1 kg (2.25 lb) oxtail, sliced into pieces. Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe The leftover meal is never wasted since it may also be well employed as a delicious pasta sauce. Coda should be cooked one or two days before it is served and be reheated. The most common way is to add raisins although many people may prefer to use candied fruits or sweetbitter chocolate. The meal is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts.Īn important point is to obtain a sweet-and-sour taste. Tail should be cooked such a long time that meat should be easily separated from the vertebrae. During the final phase of cooking, a bouquet garni of bay leaves, celery stalks, and cloves are put in the pot for flavouring. Following this, tomatoes and wine are added, then the mixture is cooked further with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients. Tail of the veal is parboiled and then simmered with large amounts of celery, carrots, and aromatic herbs. Today, almost every Roman household has its unique recipe to cook coda. Butchers developed a way of turning their fee into a delicacy, thus coda alla vaccinara was formed. Its introduction dates back to times when it was customary to pay a vaccinaro ( cattle butcher) in kind with the entrails, hide, and tail of the animal. It is a stew made with " oxtail" (in fact, usually tail of a calf) and various vegetables. If you want a hearty meal for a miserable winter's evening, this is it! Paul R SmithĬoda alla vaccinara is a speciality of Roman cuisine.
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