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.

Coda alla Vaccinara (Roman-Style Braised Oxtail)

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

  1. Dredge the oxtail pieces in flour, shaking off any excess.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
  3. Add the onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
  4. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
  5. Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, thyme, salt, and pepper.
  6. 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.
  7. 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