Meat Falls off the bone! Roman CODA ALLA VACCINARA

Рет қаралды 2,036

Күн бұрын

Coda alla vaccinara is a traditional slow-cooked oxtail stew from the Testaccio neighborhood of Rome. It is the queen of the Italian cucina povera or peasant food and is catching on with lovers of snout-to-tail cooking. If you are craving some comfort food that is rich, decadent, and unctuous then this intensely beefy braise will hit the spot.
Serves 6 as first course and entree
Prep time: 10 minutes
Cook time: 3 hours
Ingredients:
2 pounds of trimmed oxtail
400 grams of tomato passata
¼ cup of tomato concentrate
150 grams of lardo or pancetta
1 pound of celery
1 small white onion diced
1 small carrot diced
1 cup of dry white wine
2 cloves
3 tablespoons of pine nuts
3 tablespoons of raisins
2 teaspoons of bitter chocolate grated
500 grams of rigatoni pasta (optional)
Salt and pepper to taste
Preparation:
If your oxtail pieces are very fatty then first roast them in a preheated oven at 375°F for 20 minutes to render the fat out. If they are trimmed then skip this step.
Chop 1 stalk of the celery and reserve the rest for later. Finely chop the onion and carrot and then cube the pancetta or lardo. Pulse the mix in a food processor three or four times until you have a rough paste.
Add the mix to a heavy sauce pot over medium high heat. Once the fat has rendered out of the lardo you can brown the oxtail after it has been seasoned on all sides.
Once the meat is browned all over, clear a spot in the pan to add the tomato concentrate. Cook the tomato paste for 1 minute and then add the white wine. Reduce the wine to almost a syrup, add the cloves and tomato passata, and top it off with water until it comes to 75% up the sides of the oxtail. Cover, turn the heat to low, and let it cook on a gentle simmer for two hours.
In the meantime, prep the rest of the celery by peeling them with a peeler to remove the stringy bits. Cut to 5 inch long pieces and then cut them lengthwise into thirds.
After 2 hours have passed, add the raisins, pine nuts, and celery. Give everything a stir and make sure the liquid is not too tight. Add water if needed. Cover again and let it cook for another hour or until the meat peels away from the bone with little effort.
To make this into 3 courses, you can boil some pasta and toss with the sauce created during the braise. Then serve the oxtail as a second course with the grated chocolate over the top and the braised celery as a side dish.
Contents of this video:
0:00 - Intro
0:40 - Testaccio - the birthplace of the dish
1:20 - Ingredients and Prep
3:31 - Braising the oxtail - First phase
5:19 - Braising the oxtail - Second phase
6:11 - Serving braised oxtail Roman style
7:18 - Tasting the pasta and the meat
Images used in the video:
1. "Mattatoio_-_Testaccio_(3290673596).jpg" taken by Diego from Roma, Italy, CC BY 2.0 via Wikimedia Commons, source: commons.wikimedia.org/wiki/Fi...
2. "Butcher_of_Rome_-_Bartolomeo_Pinelli.jpg" source commons.wikimedia.org/wiki/Fi... Bartolomeo Pinelli, Public domain, via Wikimedia Commons
3. "Mattatoio_Testaccio_(Rome)_19.jpg" taken by Nicholas Gemini, CC BY-SA 4.0, via Wikimedia Commons; source: commons.wikimedia.org/wiki/Fi...
4. "Mattatoio_Testaccio_(Rome)_01.jpg" aken by Nicholas Gemini, CC BY-SA 4.0, via Wikimedia Commons; source: commons.wikimedia.org/wiki/Fi...
5. "A_Meat_Stall_with_the_Holy_Family_Giving_Alms_-_Pieter_Aertsen_-_Google_Cultural_Institute.jpg" by Pieter Aertsen, Public domain, via Wikimedia Commons, source: commons.wikimedia.org/wiki/Fi...
6. "Bartolomeo_Pinelli_Il_carnecciaro_costumi_di_Roma_macellaio_engraving_gravure.jpg" by Bartolomeo Pinelli, Public domain, via Wikimedia Commons; source: commons.wikimedia.org/wiki/Fi...
7. "Roma_Testaccio_Ponte_Sublicio.jpg" taken by User: Gobbler at wikivoyage shared, CC BY-SA 3.0, via Wikimedia Commons; source: commons.wikimedia.org/wiki/Fi...
8. "Testaccio_-_Piramide_e_Porta_San_Paolo.jpg" taken by Lalupa, Public domain, via Wikimedia Commons; source: commons.wikimedia.org/wiki/Fi...

Пікірлер: 12

@uncopino 6 ай бұрын

dude, this is better than all the italian videos about this dish. and I suspect the same stands true for the whole channel because what I liked is the format. the historical context at the beginning, the discussing the prep ahead, the step by step process was very clear although very detailed with lots of useful tips and then, a thorough discussion about the flavours , almost a tasting guide. amazing. a couple observations about the prep part: 1. don't stress over cleaning the fat, trimming, rendering it out... just put more tomato if it's too fatty and there you go. you got more sauce. 2. cured lard is only one option but you have many. you can use rendered lard, the fat from a prosciutto, a very fatty pancetta, even guanciale. there's just one rule: it's gotta be a fatty pork. otherwise you can use just olive oil. that's how they make it in the jewish neighbourhood here in Rome

@mariateresacosta578 3 ай бұрын

Complimenti ingredienti ed eseguzione perfetti. Mi sono iscritta

@Beatriz-jp2ws Жыл бұрын

Sal, your channel is a hidden gem. Thank you for the recipes. Loved the history part of it too.

@Napmahler93 Жыл бұрын

Congrats! I'm Italian and I can tell you that this recipe is better and more authentically Italian than the majority of Italian cooking channels

@actuallyitalian Жыл бұрын

This comment made my day! Grazie di cuore!

@HeartBreakHigh Жыл бұрын

That was really interesting Sal 👍🏾 I love to know the history foods. Off cuts and Ofel are becoming popular again. I don’t eat them, but my mum used to as a kid and told me all of the different meals that were made with all kinds of animal parts. When people are poor they have to get creative with whatever they have. That dish looked restaurant standard.

@actuallyitalian Жыл бұрын

Thanks for the comment! I am not a huge fan of offal when it comes to innards, however, the oxtail is nothing at all like those flavors. It is intensely beefy and not minerally or gamey at all. It's similar in taste to short rib but with an even more intense beef flavor. It used to be one of the cheap cuts but it can be quite expensive now.

@Lou_Snuts Жыл бұрын

Instead of adding the water to the mixture, is beef broth or beef stock (preferably homemade) an alternative for the added flavor?

@actuallyitalian Жыл бұрын

Trust me when I tell you that you won't need to add any extra flavor by using stock. Of course, if you want to then go ahead but the intense beefy flavor is going to come from the meat itself, then the bones add their bit, and the sauce will be packed with bold flavors. It is not lacking in the flavor department at all by using water.

@Lou_Snuts Жыл бұрын

@@actuallyitalian Thanks for the advance information. I have also looked at the videos for this dish made by Giorgio Barchienese ("Giorgione") and Chef Max Mariola. There are some differences in technique and the use of ingredients (e.g., Chef Mariola blitzes the sofrito) but I found all to be consistent. They all use water rather than stock.

@Lewesis Жыл бұрын

Assuming there are leftovers. Is it possible to store this in the fridge for one or a few days? Or are the meat and sauce losing too much flavor cause of this?

@actuallyitalian Жыл бұрын

It can sit in the fridge.