Roman oxtail stew (coda alla vaccinara): a tasty, succulent recipe
published on 14 September, 2018 at 10:22
Ingredients:
1kg oxtail
Celery
1kg tomatoes, peeled and drained
1 onion
1/2 l White wine
salt
pepper
Olive oil
5g cocoa powder
1kg oxtail
Celery
1kg tomatoes, peeled and drained
1 onion
1/2 l White wine
salt
pepper
Olive oil
5g cocoa powder
Directions:
Put the tail in cold water for an hour. Cut the onion and celery and, after the necessary time, dry the tail. In a saucepan pour the oil and brown the tail. Then add the onion and blend with the wine. Add the tomatoes, pepper, salt and cook over low heat for two hours. Then add the celery and cook for an hour. Then take a little sauce and mix it with cocoa. Then pour into the pot. Stir for a few minutes and serve.
Video: https://www.youtube.com/watch?v=k9u2DPCh2mM&t=3s
Video: https://www.youtube.com/watch?v=k9u2DPCh2mM&t=3s
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