I have served it as a main dish on a bed of pappardelle (very large noodles), reflecting the traditional English and American way of serving meat stews with noodles on the side. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Add the wine and cook for 10 to 15 mins or until the wine evaporates. Details Important Information Searchable keywords More from this. Sprinkle oxtails with salt and pepper and add to the vegetable mixture. Stock Photo - Coda alla vaccinara (Oxtail ragout, Italy) Buy this stock image now. Heat mixture until the vegetables start to sweat. Have a definition for Coda alla vaccinara Write it here to share it with the entire community. Traditionally, the resulting tomato sauce is used to dress pasta, especially rigatoni. 2) In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves. A few minutes before serving add the chocolate mixing well to melt. Deutsch: Coda alla vaccinara Schmorgericht der rmischen Kche aus Ochsenschwanz.

At the end of this period add the celery and set the timer for another 2 hours.However, avoid uncovering the pot as much as possible, the low heat dissipates easily. Go into the office, to the movies, the gym or the supermarket ….

Cover and turn the slow cooker timer to 10 hours, selecting the low temperature setting (almost all of them have two settings, low and high, about 70 and 90 degrees respectively).

Add the tomatoes, mix in the tomato puree and check salt.

Transfer the meat and chopped vegetables to the slow cooker.

Pour in the wine a little at a time, and allow to evaporate.

In a separate pan, heat two tablespoons of oil, add the bay leaf and the pieces of tail and brown quickly all over.

Stir- fry these in a pan with a little olive oil.

Finely chop the carrot, celery and onion.

Bring a pot of water with the cloves in it to the boil, add the oxtail and let it simmer for about 45 minutes.

400 grams of tomato puree (or drained fresh tomato pulp, chopped).

Coda alla Vaccinara – Slow Cooker recipe Ingredients (serves 4-6 people) Potete trovare l’articolo QUI.Ĭome sta diventando mia consuetudine aggiungo qui la Versione Inglese della ricetta che accompagna l’articolo, quella della Coda alla Vaccinara, un piatto che sembra disegnato per la cottura nello Slow Cooker. E’ uscito un mio nuovo articolo su Honest Cooking in cui racconto pregi, difetti e potenzialità di uno strumento di cottura molto conosciuto nel mondo anglosassone ma poco diffuso qui da noi: lo Slow Cooker.