Coda alla Vaccinara (Roman Oxtail Stew)
Category: Secondi Piatti (Main Course)
Serves: 4
Coda alla Vaccinara is a traditional Roman dish that’s rich in flavor and history. This oxtail stew, typically slow-cooked to perfection, combines tender meat with aromatic spices and vegetables, creating a deep, savory sauce. The slow simmering process allows the oxtail to become incredibly tender, with the meat effortlessly falling off the bone. With its combination of sweet and savory notes from ingredients like raisins, pine nuts, and a hint of cocoa, this dish offers an unforgettable culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oxtail (cut into pieces) | 1 kg |
| Extra virgin olive oil | 3 tbsp |
| Onion (finely chopped) | 1 |
| Carrot (peeled and diced) | 1 |
| Celery stalks (diced) | 1 |
| Garlic cloves (minced) | 2 |
| Fresh parsley (chopped) | 1 tbsp |
| Cloves | 4 |
| White wine | 400 ml |
| Canned peeled tomatoes | 1 kg |
| Salt | To taste |
| Black pepper | To taste |
| Lardo (pork fat) | 100 g |
| Pine nuts | 20 g |
| Raisins | 30 g |
| Additional celery (for sauce) | 3 stalks |
| Unsweetened cocoa powder | A pinch |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 40 g |
| Carbohydrates | 18 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sodium | 700 mg |
| Sugars | 6 g |
Instructions
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Prepare the Oxtail: Begin by cutting the oxtail into pieces using a sharp kitchen knife, making sure to follow the natural joints without breaking the bone. These pieces, known as “rocchi,” should be a manageable size for cooking. If you find this task challenging, don’t hesitate to ask your trusted butcher to do this step for you. Once cut, rinse the oxtail pieces under cold running water to remove any blood. Alternatively, soak them in water, changing the water frequently to ensure all impurities are removed. Once rinsed, pat the pieces dry with a clean kitchen towel.
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Chop the Lardo: Next, roughly chop the lardo into small bits. Lardo is a traditional ingredient that will add rich flavor and help in the initial sautéing process.
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Sauté the Ingredients: In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped lardo and sauté it until it begins to brown and release its fat. This will provide a flavorful base for the dish.
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Brown the Oxtail: Once the lardo is nicely browned, add the oxtail pieces to the pot. Brown the meat on all sides, ensuring it gets a nice sear. This step helps to lock in the flavors and gives the meat a rich color.
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Add Aromatics: Once the oxtail is browned, it’s time to add the chopped onion, carrot, celery, and minced garlic. Toss the vegetables into the pot and stir well. Sauté for about 10 minutes until the vegetables start to soften and release their aromas. Add the cloves and a handful of freshly chopped parsley, continuing to sauté for another minute to incorporate the flavors.
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Deglaze the Pot: Pour in the white wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits that have stuck to the bottom. This step adds depth and richness to the sauce. Let the wine cook down for a few minutes to allow the alcohol to evaporate.
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Add Tomatoes and Simmer: Pour in the canned peeled tomatoes, breaking them up with your spoon. Season with salt and black pepper to taste. Stir everything together and bring the mixture to a simmer. Once simmering, lower the heat and cover the pot. Let it cook gently for about 2 hours, or until the oxtail is tender and the meat begins to pull away from the bones.
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Prepare the Celery for Sauce: While the oxtail is cooking, clean the celery stalks by removing any strings or tough fibers. Cut the celery into small pieces. In a separate pot, blanch the celery by boiling it in water for a few minutes. Drain and set aside.
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Soak the Raisins: To add a touch of sweetness to the dish, soak the raisins in warm water for about 10 minutes to rehydrate them. Once they’re plump, drain them and set them aside.
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Finish the Dish: When the oxtail is nearly done cooking, check the meat’s tenderness—it should easily pull away from the bone. Just before finishing, take a ladleful of the sauce and pour it into a small bowl. Add a pinch of unsweetened cocoa powder to the sauce and stir well until it dissolves. This will give the stew a subtle, earthy depth.
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Add the Final Touches: Return the cocoa-infused sauce to the pot, and stir in the blanched celery, raisins, and pine nuts. Continue to cook the stew for another 20-30 minutes, allowing all the flavors to meld together beautifully. Taste and adjust the seasoning with salt and pepper as needed.
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Serve: Once the stew is finished, ladle the Coda alla Vaccinara into deep bowls. Garnish with additional fresh parsley if desired. Serve it with crusty bread on the side to soak up all the delicious sauce, or with a simple salad to balance the richness of the dish.
Serving Suggestions
This dish is a perfect comfort food for a family dinner or special gathering. It pairs wonderfully with a glass of robust red wine, such as a Chianti or a Barbera, which complements the rich flavors of the oxtail and the depth of the sauce. To complete the meal, serve the Coda alla Vaccinara with a side of creamy polenta or mashed potatoes, allowing you to savor every bit of the sauce.
Pro Tip: For even more depth of flavor, you can prepare the Coda alla Vaccinara a day in advance. The flavors will develop further as the stew sits, making it an excellent make-ahead dish for a busy weeknight or festive occasion. Just reheat gently before serving.
This Roman classic is a hearty, satisfying meal that truly embodies the spirit of Italian cuisine, combining humble ingredients in a way that creates something extraordinary. Whether you’re cooking for a crowd or simply craving a taste of Rome, Coda alla Vaccinara is sure to impress.
