Coda alla Vaccinara Recipe

Name: Coda alla Vaccinara Recipe
Total time: 270 min
Ingredients: 1.5kg oxtail, cut into 3-4cm pieces; 30g of flour; 150g of pancetta; 1 onion, diced; 3 celery sticks, 1 diced, the others split lengthways then cut into thirds (reserve the leaves for garnish); 1 carrot, diced; 2 garlic, sliced; 1/2 cinnamon stick; 2 bay leaves; 3 sprigs of thyme; 1 sprig of rosemary; 1 tbsp of tomato purée; 200ml of red wine; 1 400g tin of chopped tomatoes; beef stock, as needed; 1/2 tsp cocoa powder, (optional); lard, or olive oil; salt; pepper; polenta; 1 handful of raisins; 1 handful of pine nuts

www.greatitalianchefs.com

This sumptuous coda alla vaccinara recipe, or extail stew, hails from Rome in Italy. A great Italian comfort food dish for winter.

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Ingredients

1.5kg oxtail, cut into 3-4cm pieces
30g of flour
150g of pancetta
1 onion, diced
3 celery sticks, 1 diced, the others split lengthways then cut into thirds (reserve the leaves for garnish)
1 carrot, diced
2 garlic, sliced
1/2 cinnamon stick
2 bay leaves
3 sprigs of thyme
1 sprig of rosemary
1 tbsp of tomato purée
200ml of red wine
1 400g tin of chopped tomatoes
beef stock, as needed
1/2 tsp cocoa powder, (optional)
lard, or olive oil
salt
pepper
polenta
1 handful of raisins
1 handful of pine nuts