Coda alla vaccinara with polenta: try the easy and tasty recipe

The oxtail is prepared with the meat from the upper part of the bovine tail. While some disapprove, many agree that the dish has a unique and delicious flavor. If you are one of those, or want to try the recipe, this one oxtail with polenta It’s the perfect meal!

Creamy, polenta adds even more texture to this dish, which is an explosion of flavors. With the meat so tender and seasoned, it will be hard for anyone not to indulge in the dish!

Consult the list of ingredients and have fun preparing this recipe for the whole family!

Check it out below:

Coda alla vaccinara with polenta

Time: 2 hours

Performance: 10 servings

Difficulty: average

Ingredients:

• 2kg of beef tail
• Juice of 2 lemons
• 2 cloves of garlic
• 2 bay leaves
• 1/2 cup (tea) cachaça
• 4 tablespoons of oil
• 2 chopped onions
• 2 cloves garlic, minced
• 4 chopped tomatoes
• 4 cups (tea) of water
• 1 bunch of chopped watercress
• Salt and black pepper to taste
• 1 cup chopped green chili pepper

Polenta:

• 2 cups pre-cooked cornmeal
• 7 cups (tea) of water
• 1 cube of vegetable broth
• Salt to taste

Preparation method:

1. For the polenta, dissolve the cornmeal in 2 cups of water and set aside.
2. Place a pan over medium heat with the remaining water and vegetable broth and bring to the boil.
3. Add the dissolved cornmeal and cook for 5 minutes or until slightly thickened, stirring constantly.
4. Add the salt, turn off the heat and transfer to a plate. Book.
5. Place the tail, lemon juice, garlic, bay leaves and cachaça in a large pan, cover with water and cook for 10 minutes.
6. Drain them, rinse them under running water and set aside.
7. Heat a large pressure cooker with oil and fry the reserved tail until golden brown.
8. Add the onion, garlic and half the tomato and sauté for 3 minutes.
9. Add the water, bay leaf, cover and cook for 40 minutes from when the pressure starts.
10. Turn off, let the pressure release and open the pan.
11. Bring back to the heat, add the rest of the tomato, the watercress, season with salt and pepper and cook for another 10 minutes in an open pan.
12. Turn off the heat, add the green chili pepper and serve with the polenta.

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.