Roman Oxtail Stew (Coda alla Vaccinara) Recipe | SAVEUR: "Coda alla Vaccinara" -
is a modern Roman oxtail stew made from oxtail and various vegetables, most notably celery.
Serves 4
4 tbs plain flour
1 tsp salt
1 tsp freshly ground pepper
1.5kg ox tail
4tbs vegetable oil
150g pancetta
2 sticks of celery, sliced thinly (in fact - 1.5 kilo of celery for every kilo of tail)
4 carrots, cut into thick rounds
15 shallots, whole and peeled with roots cut off
3 cloves of garlic, crushed
1 bay leaf
150g tinned prunes, stoned
600ml beef stock
350ml red wine
Combine the flour, salt and pepper in a plastic bag. In batches, shake the oxtail in the bag, and dust off any excess, so that each piece of meat has a light, flour-coating.
Heat the vegetable oil in a casserole dish, and in batches, brown the oxtail - and then set to one side.
Add the pancetta, celery, carrots and shallots to the pan with the bay lead and another tablespoon of oil - if needed - and heat gently for ten minutes.
Meanwhile, drain the prunes. If they are a tinned variety in a sweet syrup, rinse under cold water, and then add to the jug of beef stock and red wine.
Add the garlic to the pan for the final two minutes of vegetable-frying.
(with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients.)
Return the oxtail to the pan, and then pour over the beef stock, red wine and prunes.
Put a lid on the casserole, and cook in the oven at 160C for three hours, stirring half way through.
Either pick the meat off the bone, and return to the casserole dish, or serve diners a whole piece of oxtail with a ladle of gravy - and invite them to pick the meat off the bone themselves.
Tail should be cooked such a long time that meat easily separates from the bones.
Coda is generally prepared in advance and reheated.
Leftovers can be used as a sauce for rigatoni.
Suggested accompaniment: mashed potato, parsnip or swede.
- La cucina povera is an Italian phrase that means "cooking of the poor," or "peasant cooking." This often refers to a now-fashionable mode of Italian cooking, popularized by Mario Batali and usually involving entrails, in some fashion.
- In the cuisine of modern Rome quinto quarto (literally the "fifth quarter") is the offal of butchered animals. The name makes sense on more than one level: because offal amounts to about a fourth of the weight of the carcass; because the importance of offal in Roman cooking is at least as great as any of the outer quarters, fore and hind; and because in the past slaughterhouse workers were partly paid in kind with a share of the offal.
Until modern time the division of the cattle in Rome was made following this simple scheme: the first "quarto" was dedicated to be sold to the Nobles, the second one was for the clergy, the third one for the Bourgeoisie and eventually the fourth "quarto" was for the soldiers. The proletariat could afford only the entrails.
is a modern Roman oxtail stew made from oxtail and various vegetables, most notably celery.
Serves 4
4 tbs plain flour
1 tsp salt
1 tsp freshly ground pepper
1.5kg ox tail
4tbs vegetable oil
150g pancetta
2 sticks of celery, sliced thinly (in fact - 1.5 kilo of celery for every kilo of tail)
4 carrots, cut into thick rounds
15 shallots, whole and peeled with roots cut off
3 cloves of garlic, crushed
1 bay leaf
150g tinned prunes, stoned
600ml beef stock
350ml red wine
Combine the flour, salt and pepper in a plastic bag. In batches, shake the oxtail in the bag, and dust off any excess, so that each piece of meat has a light, flour-coating.
Heat the vegetable oil in a casserole dish, and in batches, brown the oxtail - and then set to one side.
Add the pancetta, celery, carrots and shallots to the pan with the bay lead and another tablespoon of oil - if needed - and heat gently for ten minutes.
Meanwhile, drain the prunes. If they are a tinned variety in a sweet syrup, rinse under cold water, and then add to the jug of beef stock and red wine.
Add the garlic to the pan for the final two minutes of vegetable-frying.
(with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients.)
Return the oxtail to the pan, and then pour over the beef stock, red wine and prunes.
Put a lid on the casserole, and cook in the oven at 160C for three hours, stirring half way through.
Either pick the meat off the bone, and return to the casserole dish, or serve diners a whole piece of oxtail with a ladle of gravy - and invite them to pick the meat off the bone themselves.
Tail should be cooked such a long time that meat easily separates from the bones.
Coda is generally prepared in advance and reheated.
Leftovers can be used as a sauce for rigatoni.
Suggested accompaniment: mashed potato, parsnip or swede.
- La cucina povera is an Italian phrase that means "cooking of the poor," or "peasant cooking." This often refers to a now-fashionable mode of Italian cooking, popularized by Mario Batali and usually involving entrails, in some fashion.
- In the cuisine of modern Rome quinto quarto (literally the "fifth quarter") is the offal of butchered animals. The name makes sense on more than one level: because offal amounts to about a fourth of the weight of the carcass; because the importance of offal in Roman cooking is at least as great as any of the outer quarters, fore and hind; and because in the past slaughterhouse workers were partly paid in kind with a share of the offal.
Until modern time the division of the cattle in Rome was made following this simple scheme: the first "quarto" was dedicated to be sold to the Nobles, the second one was for the clergy, the third one for the Bourgeoisie and eventually the fourth "quarto" was for the soldiers. The proletariat could afford only the entrails.
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