Coda alla Vaccinara is a vintage dish from Rome this is oxtail stewed in tomato sauce with lardo, wine, garlic, and the holy trinity of Italian stews (onion, carrot, celery). Some recipes come with extra ‘unique’ elements like raisins, pine nuts, cinnamon, cloves, or even cocoa powder. It may be served in two lessons: beginning with a primo piatto, pasta akin to rigatoni with the sauce, adopted by way of a secondo of the beef with some sauce. The conventional recipe and a sous vide model are already on my weblog, in addition to the primo piatto. For a extra festive model, I determined to make ravioli with the beef as filling. I cooked the oxtail sous vide, however that you must additionally prepare dinner it at the stovetop or within the oven after which observe the similar process as I did to make the ravioli. To make the sauce even richer, I used the bones and different scraps to make a inventory, lowered it, and added it to the sauce. It’s essential to additionally upload the lowered inventory to the filling, however I didn’t have time for that (as I used to be already folding the ravioli whilst the inventory was once nonetheless in development). The dish is so wealthy that I’d now not suggest to serve this as a first-rate direction; a reasonable portion is extra stress-free.
As I had to slice the lardo, this was once additionally a just right alternative to blow their own horns the most recent addition to my kitchen: a Berkel cutting device.
Substances
For six-8 servings (makes about 40 ravioli) as primo piatto
- 1.2 kilo (2.6 lbs) oxtail
- 100 grams (3.5 oz.) lardo, thinly sliced after which minced
- 1 can (400 grams/14 oz.) peeled tomatoes, pureed within the meals processor
- 250 ml (1 cup) dry white wine
- 100 grams minced onion (1 onion)
- 100 grams minced celery (1 1/2 celery sticks)
- 100 grams minced carrot (1 carrot)
- 2 cloves garlic, minced
- 3 cloves (not obligatory)
- 1 cinnamon stick (not obligatory)
- 250 ml (1 cup) red meat inventory (not obligatory)
- contemporary pasta dough made with 3 eggs and about 300 grams (2 cups) Italian 00 flour
- olive oil
- salt and freshly flooring black pepper
- 50 grams pecorino romano cheese + extra for garnish
- 2 Tbsp minced contemporary flat leaf parsley
Directions
Slice the lardo thinly, then mince it along with the carrot, onion, and celery. I used my meals processor for this.
Season the oxtail items with salt and brown them in olive oil over excessive warmth. Set them apart on a plate to chill off as soon as they’ve been browned on each side.
Don’t blank the pan after browning…
…however upload the minced onion, celery, carrot, and lardo to the pan with the drippings from browning the oxtail.
Stir over medium-high warmth till the greens are dry and stat to show golden brown, then upload the minced garlic.
Stir for any other minute, then upload 250 ml of white wine.
Scrape with a wood spatula to get the entire taste caught to the pan into the sauce, and make allowance the wine to be lowered.
Upload a cinnamon inventory and three cloves, if the use of.
When the wine has evaporated, upload the tomatoes.
Upload the meat inventory, if the use of. If you will use the bones from the oxtail to make inventory, it’s not in point of fact important so as to add extra red meat inventory.
(If now not cooking sous vide, this the place to go back the beef to the pan. The beef must be lined by way of the liquid and lined. Simmer the beef at the stovetop or within the oven till mushy, which is able to take a number of hours.)
Permit the sauce to simmer over medium-high warmth…
…till it’s slightly thick. Style and regulate the seasoning with salt and freshly flooring black pepper. Because the lardo is already slightly salty, you won’t want to upload any salt.
There are 3 the way to vacuum seal the beef with the sauce for sous vide cooking:
- Permit sauce and meat to chill totally, then vacuum seal with a chamber vacuum sealer.
- Permit sauce and meat to chill totally, then vacuum seal with an exterior vacuum sealer (this must paintings for those who lowered the sauce by way of sufficient, in a different way it’s possible you’ll want to freeze the sauce first).
- Put the sauce and meat in a ziploc bag and use the water displacement strategy to seal it with minimum air (no want to kick back meat and sauce for this feature).
Then prepare dinner the oxtail sous vide for twenty-four hours at 74C/165F. (It’s essential to additionally prepare dinner it for longer to assist you separate the beef from the bones and connective tissue, or prepare dinner it for 4 days at 60C/140F to stay the beef medium fairly than smartly achieved. However I don’t suppose this is well worth the lengthy cooking time for this preparation as the beef is chopped and blended with the sauce anyway.)
Pour the contents of the bag right into a bowl and make allowance to chill till it’s now not too sizzling to take care of.
Select the beef off the bones and connective tissue along with your palms. That is the toughest a part of running with oxtail (which is able to change into more uncomplicated for those who prepare dinner for an extended time). Reserve the sauce.
Put the bones and connective tissue in a stockpot or power cooker.
Quilt with water, carry to power, and power prepare dinner for two hours, or carry to a boil, and simmer, lined for 4 hours.
Afterwards, pressure the inventory into a large pan, carry to a boil…
…and scale back till you may have most effective 250 ml (1 cup) or so left of concentrated inventory.
Mix the beef you picked off the bones in a meals processor along with a ladle (about 1/2 cup or 120 ml) of the sauce and 50 grams of freshly grated pecorino romano cheese. As a substitute of including the sauce, that you must additionally upload probably the most concentrated inventory.
Procedure the use of the “pulse” serve as of the meals processor till the beef is minced however now not pureed.
Switch the filling right into a bowl, quilt, and refrigerate for a minimum of part an hour to permit it to company up. Make contemporary pasta dough the use of my directions, and make allowance that to relaxation for a minimum of part an hour within the fridge as smartly.
When the filling and pasta dough have rested sufficiently, roll out the pasta dough thinly, and make ravioli in keeping with my directions.
You’ll make the ravioli in any form or dimension you prefer. Keep in mind that smaller way extra paintings. The whole lot as much as right here can also be ready upfront.
To complete the dish, mix the reserved sauce with the lowered inventory, carry to a boil, and scale back it slightly extra if wanted. Style and regulate the seasoning if wanted with salt and freshly flooring black pepper.
Convey a big pot of water to a boil. When the water boils, upload salt and the ravioli. Boil them for two mins most effective.
When the ravioli were boiled, elevate them out of the pot with a strainer, and upload them to the sauce. Gently toss the ravioli with the sauce, till they’re lined far and wide with the sauce.
Serve the ravioli immediately on preheated plates, garnished with minced parsley, and freshly grated pecorino romano.
Wine pairing
This may increasingly paintings smartly with a full-bodied Italian pink wine akin to a Chianti Classico Riserva.
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