Roman Braised Oxtail (Coda alla Vaccinara)
Coda alla vaccinara Say it: KOH-dah ahl-lah vah-chee-NAH-rah
Coda alla vaccinara is a classic Roman dish that originated in the Testaccio neighborhood, once home to the city’s slaughterhouses. Butchers’ wives would slowly braise oxtail with plenty of celery, tomato, white wine, and a hint of cocoa or dark chocolate to balance the richness. The long, gentle cooking transforms the tough cut into meltingly tender meat in a thick, savory sauce. It is traditionally served as a hearty main course on Sundays or at festive family gatherings, often with a glass of robust Lazio red wine.
Roman Braised Oxtail (Coda alla Vaccinara)
Coda alla vaccinara
Pronounced KOH-dah ahl-lah vah-chee-NAH-rah
- Serves
- 4
- Prep
- 30 min
- Cook
- 4 hr
- Total
- 4 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the oxtail pieces under cold water and pat them very dry with paper towels. Season generously with salt and pepper.
Heat the olive oil in a large, heavy Dutch oven over medium-high heat. Working in batches, brown the oxtail on all sides until deeply golden, about 8–10 minutes per batch. Transfer to a plate.
Lower the heat to medium. Add the chopped onion, carrots, and half the celery to the pot. Cook, stirring often, until the vegetables are soft and lightly golden, about 10 minutes. Add the garlic and cook 1 minute more.
Pour in the white wine and scrape up any browned bits from the bottom. Let it bubble until reduced by half, about 5 minutes.
Return the oxtail to the pot along with any juices. Add the tomato passata, beef stock, bay leaves, cinnamon, and a generous pinch of salt. Stir to combine.
Bring to a gentle boil, then reduce to the lowest simmer. Cover partially with a lid and cook for 3½ to 4 hours, stirring occasionally, until the meat is falling off the bone and the sauce has thickened. Add a splash of water if it becomes too dry.
In the last 30 minutes of cooking, stir in the remaining chopped celery, cocoa powder (or chopped dark chocolate), and a few grinds of black pepper. Simmer until the celery is just tender but still has a slight bite.
Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves.
Let the dish rest for 10 minutes off the heat. Sprinkle with chopped parsley before serving.
Regional variants
Some Roman families add a handful of pine nuts and raisins in the final minutes for a sweet-sour twist, a faint echo of older Roman cooking styles. Modern versions occasionally include a splash of red wine instead of white.
Cook's notes
- The longer you cook it, the better—many Roman cooks simmer it for up to 5 hours for maximum tenderness.
- Ask your butcher to cut the oxtail into even pieces; the marrow-rich sections add wonderful body to the sauce.
- Make it a day ahead; the flavors deepen beautifully and the fat is easy to skim once chilled.
Serve with
Crusty bread or soft polenta to soak up the sauce; a simple green salad on the side.
Make ahead and storage
Refrigerate up to 3 days or freeze for 2 months. Reheat gently on the stovetop, adding a little water to loosen the sauce.
