Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
coda alla vaccinara

Coda alla Vaccinara Recipe (Traditional Roman Oxtail Stew)

Silvana Nava
Coda alla Vaccinara is a traditional dish of Roman cuisine made with slowly braised oxtail in tomato sauce. This rich and flavorful Roman oxtail stew is one of the most famous recipes of Rome’s popular cooking.
The origins of coda alla vaccinara date back to the 19th century, when oxtail was considered a leftover cut from the slaughterhouse and sold at a very low price. The Roman butchers, known as vaccinari, learned how to turn this humble ingredient into a hearty and delicious dish.
No ratings yet
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course, Meat
Cuisine Italian
Servings 4
Calories 1172 kcal

Ingredients
  

  • 1.5 kg oxtail - 3.3 lbs
  • 80 g lard - 3 oz
  • 1 small onion
  • 3 stalks celery
  • 1 medium carrot
  • 150 ml dry white wine - ⅔ cup
  • 300 g tomato passata - 1 ¼ cups (strained tomatoes)
  • 3 tablespoons chopped parsley
  • 1 teaspoon unsweetened cocoa powder - or 20 g (0.7 oz) dark chocolate
  • 2 cloves garlic
  • 70 g extra virgin olive oil - ⅓ cup
  • salt - to taste
  • black pepper - to taste

Instructions
 

  • To make this Roman oxtail stew, start by preparing the soffritto. Peel the carrot and cut it into small cubes. Dice just one celery stalk and the onion in the same way. Set aside two celery stalks, which you will add later in the cooking.
  • Heat the extra virgin olive oil in a large, deep pan over high heat. Add the pieces of oxtail and brown them well on all sides.
  • Turn off the heat and remove the oxtail from the pan, keeping it aside.
  • Add the chopped celery, carrot and onion to the same pan and sauté them over low heat in the remaining oil.
  • Meanwhile cut the lard into cubes.
  • Add the cubed lard, chopped parsley, and peeled garlic to the pan. Let everything cook together for a few minutes so the flavors combine.
  • Then return the browned oxtail to the pan. Let the meat cook with the vegetables for a few minutes, then pour in the white wine.
  • When the alcohol has completely evaporated, add the tomato passata. Season with salt and black pepper.
  • Cover with a lid and cook over very low heat for at least 4 hours.
  • Check the pot about every 30 minutes to make sure the sauce does not dry out and the meat does not stick to the bottom. Stir occasionally and add a little hot water or broth if necessary.
  • After about two hours of cooking, add the two celery stalks you set aside earlier, cut into pieces that are not too thin.
  • When the cooking time is finished, remove the lid and add the unsweetened cocoa powder or the piece of dark chocolate. Let the chocolate melt, stir well, and cook for another 2 to 3 minutes. Then turn off the heat. Your Coda alla Vaccinara is ready!

Nutrition

Serving: 100gCalories: 1172kcalCarbohydrates: 15gProtein: 118gFat: 68gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 36gCholesterol: 413mgSodium: 792mgPotassium: 592mgFiber: 4gSugar: 6gVitamin A: 4322IUVitamin C: 23mgCalcium: 169mgIron: 17mg
Keyword coda alla vaccinara, Italian oxtail recipe, Roman braised oxtail, Roman oxtail stew
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!