Coda alla Vaccinara (Roman-Style Braised Oxtail)
Roman-Style Braised Oxtail, also known as Coda alla Vaccinara, is a traditional dish from the Lazio region of Italy. This rich and flavorful stew features tender oxtail braised in a savory tomato-based sauce, creating a hearty and comforting meal that is perfect for special occasions or a cozy night in.
Ingredients
- 3 lbs oxtail, cut into pieces
- 1/4 cup all-purpose flour
- 3 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Dredge the oxtail pieces in flour, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- Add the onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
- Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the oxtail is tender.
- Skim off any excess fat from the surface of the stew before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 12g
- Protein
- 35g
- Fat
- 30g
Supplies
Dutch oven Cutting board Knife Tongs Measuring cups and spoons
Tools
Ladle Skimmer
Serving suggestions
Serve the Roman-Style Braised Oxtail with crusty bread or creamy polenta for a complete and satisfying meal.
Tips & tricks
For an even richer flavor, refrigerate the stew overnight and reheat it the next day before serving.
Cost
$25