Coda Alla Vaccinara Recipe

Name: Coda Alla Vaccinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds oxtail; 3 ounces lard; 1 head celery finely diced; 1 clove garlic; 1 onion; 1 carrot; salt; 1 peperoncino; 1 cup red wine; 1 pound peeled tomatoes; 1 bay leaf; pepper

Servings: persons

2 pounds oxtail
3 ounces lard
1 head celery finely diced
1 clove garlic
1 onion
1 carrot
salt
1 peperoncino
1 cup red wine
1 pound peeled tomatoes
1 bay leaf
pepper

1
Cut the oxtail across into pieces 1 1/2-in. long. Cover with cold water and let rest for 30 mins. Boil and simmer for 5 mins. Drain and dry. Chop the lard, half of the celery, with garlic, onion and carrot, salt, pepper and peperoncino. Cook until lightly brown and then add the oxtail and brown. Add the wine and tomatoes. Braise on top of the stove at medium heat for about 4 hours. Moist occasionally as it dries. When oxtails are tender remove it and keep aside.
2
Strain the braising juice, de-grease and adjust seasoning. Return oxtails to sauce and bring back to simmer. Clean and peel the remaining celery, dice finely and add to the oxtail. Serve with broiled or fried polenta.

kcal

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Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds oxtail, 3 ounces lard, 1 head celery finely diced, 1 clove garlic, and more.

Yes, Coda Alla Vaccinara falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coda Alla Vaccinara

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