Coda alla Vaccinara
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
Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Coda alla Vaccinara in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, or in the microwave, until warmed through.
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