CODA ALLA VACCINARA STEWED OXTAIL
Indulge in the rich flavors of this classic Roman dish, Coda alla Vaccinara. Slowly stewed oxtail in a savory tomato sauce with aromatic vegetables creates a tender and flavorful meat that falls off the bone. Garnished with fresh parsley, this dish is a delightful culinary experience. Serve it with rigatoni pasta, crusty bread, or creamy polenta for a truly satisfying meal.
Servings 6
Ingredients
- 2-3 pounds oxtail cut into pieces
- 2 bacon slices
- 2 tablespoons vegetable oil
- 1 onion chopped
- 2 carrot peeled and chopped
- 3 celery stalk chopped
- 3 garlic cloves minced
- 1 leek cleaned and chopped
- 1 cup dry red wine
- 1 28 oz can peeled tomatoes, crushed by hand
- 1 cup beef broth
- 1 bay leaf
- 2 cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Render the Bacon:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it begins to render its fat and turn slightly crispy, about 4–5 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a plate lined with paper towels.
Brown the Oxtail:
- In the same pot with the rendered bacon fat, add the oxtail pieces. Brown them on all sides, about 10–15 minutes. Remove the oxtail from the pot and set aside.
Sauté the Vegetables:
- Add the onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
Add Garlic and Leek:
- Stir in the minced garlic and chopped leek. Cook for another minute, allowing the flavors to combine.
Deglaze with Wine:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it cook for 2–3 minutes to reduce slightly.
Build the Sauce:
- Add the crushed tomatoes, beef broth, bay leaf, cloves, ground cinnamon, and ground nutmeg. Stir to combine.
Simmer the Stew:
- Return the browned oxtail to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover partially and let it simmer gently for 3–4 hours, stirring occasionally, until the oxtail is tender and falls off the bone.
Add the Reserved Bacon:
- About 15–20 minutes before the stew is finished, stir the reserved bacon back into the pot. This allows it to meld with the sauce without becoming overly soft.
Season and Serve:
- Remove the bay leaf. Taste and adjust with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.
Notes
- Coda alla vaccinara is traditionally enjoyed with rigatoni pasta. However, you can also serve it with crusty bread or over a bed of creamy polenta for a delightful variation. Enjoy the robust flavors of this Roman classic!