Main Course

Coda alla Vaccinara

Name: Coda alla Vaccinara
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1.5 kg oxtail cut into 5cm pieces; 30 ml olive oil; 1 pcs yellow onion chopped; 2 pcs carrot chopped; 2 pcs celery stalk chopped; 3 clove garlic minced; 250 ml red wine; 800 g canned crushed tomatoes; 500 ml beef broth; 2 pcs bay leaf; 2 g fresh rosemary; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 pcs celery stalk chopped, for garnish

This is a rich and hearty oxtail stew, a classic Roman dish. The oxtail is slowly braised in a savory tomato and vegetable sauce until incredibly tender, falling off the bone. It's a comforting and robust meal perfect for cooler weather.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 1,196 kcal

Gluten-free

Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 pcsyellow onion, chopped
2 pcscarrot, chopped
2 pcscelery stalk, chopped
3 clovegarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 pcsbay leaf
2 gfresh rosemary
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

1 pcscelery stalk, chopped, for garnish

Equipment

dutch oven · large pot · cutting board · knife

The method

Step by step

1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
About 5 min
Cook’s note: Drying the meat helps achieve a better sear, which adds flavor.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
3
Sear the oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
4
Reduce the heat to medium and add the chopped onion, carrot, and celery to the pot.
5
Sauté the vegetables until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.
About 9 min
6
Add the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.
About 3 min
Cook’s note: The wine adds a deep, rich flavor and helps release caramelized bits.
8
Return the seared oxtail to the pot.
9
Stir in the crushed tomatoes, beef broth, bay leaves, and rosemary.
About 1 min
10
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 3-4 hours, or until the oxtail is extremely tender and falling off the bone.
About 4 hr
Cook’s note: Check occasionally and stir to prevent sticking; add a little water or broth if the sauce becomes too thick.
11
Remove the bay leaves and rosemary sprigs.
About 1 min
12
Taste and adjust seasoning with salt and pepper as needed.
About 1 min
13
Serve the Coda alla Vaccinara hot, garnished with fresh chopped celery.
Cook’s note: Traditionally served with pasta or polenta.

Per serving

Nutrition

30%Score

Calories: 1,196kcal
Protein: 109.7g
Carbs: 21g
Fat: 67.6g
Fibre: 4.3g
Sugar: 11g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Coda alla Vaccinara in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, or in the microwave, until warmed through.