Traditional oxtail: find out how to make the recipe with polenta

If you have ever eaten a good oxtail, you will know that the recipe is capable of making anyone’s mouth water from the first bite. The Cuisine Guide has selected a traditional recipe for Coda alla Vaccinara which will make you addicted to the dish.

This recipe is great to enjoy with family or friends, as the quantities provide enough food.

Whether for lunch or dinner, the dish will add a special touch to your meal! Find out how to prepare it and get ready to receive compliments and requests for the recipe!

See step by step below:

Traditional vaccinara queue

Time: 1:30

Performance: 5 servings

Difficulty: easy

Ingredients:

• 2kg of beef tail pieces
• 1 cube of meat broth
• 2 bay leaves
• Salt, black pepper and nutmeg to taste
• 2 tablespoons of oil
• 3 cloves garlic, minced
• 1 diced onion
• 1 stalk of diced celery
• 1 glass of dry red wine
• 1/2 cup (tea) tomato paste
• 2 cups washed watercress

Polenta

• 1 cup pre-cooked corn flakes
• 1/2 liter of water
• 1/2 liter of milk
• 1 cube of meat broth
• Salt and black pepper to taste
• 1 tablespoon butter

Preparation method:

1. Place the tail in a large pot and cover it with boiling water.
2. Cook for 5 minutes and drain.
3. Pour the meat broth, bay leaf, salt, pepper and nutmeg into a large pressure cooker.
4. Cover with water, cover and heat.
5. Cook for 20 minutes, over low heat after the pressure starts and turn off.
6. Open the pan and reserve the oxtail.
7. Heat the pan with the oil and brown the garlic.
8. Add the onion and sauté for 2 minutes.
9. Add the carrot and celery and fry for 1 minute.
10. Pour in the extract and fry for 2 minutes.
11. Pour the wine and let it evaporate for 3 minutes.
12. Add the tail with the cooking liquid and pour in the water to cover it.
13. Place over medium heat and cook for 30 minutes from the start of pressure.
14. Open the pan and check that the tail is tender and that the broth is thick.
15. For the polenta, dissolve the flakes in the water.
16. Pour the milk into a large pan with the bay leaves and the meat broth.
17. As soon as it boils, add the flakes.
18. Stir over low heat for 5 minutes or until thickened.
19. Season with salt and pepper and stir in the butter.
20. Pour the polenta onto a serving plate and serve with oxtail and watercress.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.