Coda alla Vaccinara

Name: Coda alla Vaccinara
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 4
Cuisine: Italiana (Romana)
Ingredients: 1.2 kg beef or veal oxtail (cut into thick segments across the joints); 100 g guanciale or pancetta (finely chopped for the traditional aromatic fat base); 1 piece medium white onion (finely minced); 2 pieces medium carrots (chopped into large, rustic chunks as seen in the image); 4 stalks large white celery (the defining ingredient; half minced for the initial base, half cut into large batons for the stew simmer); 2 cloves garlic (finely minced); 200 ml dry white wine (for deglazing); 800 g canned whole peeled tomatoes (crushed thoroughly by hand); 2 tablespoons extra virgin olive oil; 1 tablespoon pine nuts and raisins (optional; for the classical Roman agrodolce finish); 1 pinch unsweetened cocoa powder (the ancient Roman secret to deepen the rich color and cut through the acidity of the gravy); to taste pinch fine sea salt and cracked black peppercorns

The quintessential crown jewel of Rome's 'quinto quarto' (fifth quarter) culinary tradition. Born in the historical slaughterhouse district of Regola, Coda alla Vaccinara is a deeply savory, slow-simmered oxtail stew. Pieces of gelatinous meat are heavily seared, then braised for hours in a rich tomato base enriched with dry white wine and an abundant amount of celery, yielding meat so incredibly tender it falls cleanly off the bone.

265 min Medium Italiana (Romana) 4 servings

The story behind

The intense, high-contrast close-up shot from the file "Coda alla Vaccinara.png" beautifully honors the visual warmth of a traditional Roman trattoria. Presented family-style inside a seasoned black cast-iron skillet, the dish displays thick sections of oxtail with a distinct, deeply caramelized, almost charred exterior glaze that seals in a meltingly succulent core. Hand-cut chunks of vibrant orange carrots and aromatic celery peek out from beneath the glossy, slow-cooked gravy reduction. Resting over a heavy, distressed wooden block flanked by rustic bone-and-wood handled forks and a side bowl of whole peppercorns, the styling grounds this ancestral meal in pure comfort and heritage.

Ingredients

1.2 kg beef or veal oxtail (cut into thick segments across the joints)
100 g guanciale or pancetta (finely chopped for the traditional aromatic fat base)
1 piece medium white onion (finely minced)
2 pieces medium carrots (chopped into large, rustic chunks as seen in the image)
4 stalks large white celery (the defining ingredient; half minced for the initial base, half cut into large batons for the stew simmer)
2 cloves garlic (finely minced)
200 ml dry white wine (for deglazing)
800 g canned whole peeled tomatoes (crushed thoroughly by hand)
2 tablespoons extra virgin olive oil
1 tablespoon pine nuts and raisins (optional; for the classical Roman agrodolce finish)
1 pinch unsweetened cocoa powder (the ancient Roman secret to deepen the rich color and cut through the acidity of the gravy)
to taste pinch fine sea salt and cracked black peppercorns

Instructions

1

Rinse the oxtail pieces and pat them completely dry with paper towels. Season all sides heavily with sea salt and cracked black pepper.
2

In a large, heavy-bottomed Dutch oven or deep cast-iron pot, heat the olive oil over medium heat and add the chopped guanciale. Sauté until its fat renders out completely and the bits turn crispy.
3

Turn the heat up to medium-high and sear the oxtail pieces in the rendered fat. Do not rush this step; sear for 5-6 minutes per side until a deep, dark brown, almost blackened crust forms, matching the look in "Coda alla Vaccinara.png".
4

Remove the seared meat from the pot and set it aside on a plate.
5

Lower the heat to medium. Drop the minced onion, garlic, the minced half of the celery, and one chopped carrot into the same fat base. Sauté for 8-10 minutes until softened and nicely browned.
6

Return the oxtails and their rested juices back to the pot. Pour in the dry white wine and scrape up the caramelized bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by half (about 4-5 minutes).
7

Pour in the hand-crushed peeled tomatoes. Stir well to integrate, cover with a tight-fitting lid, turn the heat to its lowest setting, and simmer slowly for 3 hours, checking occasionally to ensure the liquid hasn't dried out (add a splash of water if needed).
8

At the 3-hour mark, when the meat is starting to tenderize, toss in the large rustic chunks of celery and the remaining carrot.
9

Leave the lid slightly ajar and simmer for an additional 30-40 minutes so the new vegetables cook through but stay whole, and the sauce thickens into a heavy, dark glaze.
10

Traditional Roman Finish (Optional): Stir the pinch of cocoa powder, pine nuts, and raisins into a small ladle of the hot stew broth until dissolved, then stir it back into the pot. Simmer for 5 final minutes.
11

To replicate the exact presentation from your reference file, pile the hot oxtail pieces tightly inside a heated small cast-iron skillet, frame them with the large pieces of cooked carrots and celery, and top with an extra dust of cracked black pepper from the table bowl.

Share this recipe

Facebook X/Twitter WhatsApp

Rate this recipe

No ratings yet

🍊

Save this recipe to your Zest

Add photos when you cook it, write your story, and share it with a Moment Card.

Create my free account

Coda alla Vaccinara

The story behind

Instructions

Share this recipe

Rate this recipe

You might also like

Supplì

Bucatini all’Amatriciana

Cassoeula

Brasato al Barolo

Cotoletta alla Milanese

Save this recipe to your Zest

Contact Us

Message sent!