Coda alla Vaccinara (Italian Braised Oxtails)
One of the best dishes I ate in Rome, in a small hole in the wall place out in a courtyard with music playing late one evening, was this Coda alla Vaccinara (Italian Braised Oxtails). I’m no stranger to oxtails because I grew up eating them all the time in soup. My mom would make, and actually still makes to this day, the most delicious oxtail soup in the world. That’s a loaded statement but I stand behind every word of it. If you’ve never tried oxtails yourself, you’re missing out, but braising them is the perfect way to get your toes wet. These are braised in red wine with tomatoes and celery. The celery is what really makes the dish. The flavor of the oxtails and celery with the wine and tomatoes is the perfect combination.
This is a great dish to make during this time of year because I feel like braising anything is perfect when it’s cold and gloomy outside. Nothing like a hearty, stick to your bones, recipe right before summer. Before the warmth and heat start creeping in.
Coda alla Vaccinara (Italian Braised Oxtails)
Equipment
- Dutch oven
Ingredients
- 3 pounds oxtails
- 3 teaspoons Kosher salt
- 3 teaspoons black pepper
- 4 tablespoons olive oil
- 1/4 pound pancetta diced
- 1 carrot peeled and finely diced
- 1 small onion finely diced
- 5 ribs of celery 2 finely diced and 3 cut into 3-inch long pieces
- 1 1/2 tablespoons tomato paste
- 2 cups red wine
- 3 sprigs fresh marjoram or 1 1/2 teaspoons dried
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 28 ounces peeled Italian tomatoes
- crusty bread for serving
Instructions
- Preheat oven to 325°F.
- Season both sides of the oxtails, liberally with 2 teaspoons salt and 2 teaspoons black pepper. Set a large heavy duty dutch oven over medium high heat, with 2 tablespoons olive oil. Once hot, sear the oxtails in batches, until both sides are browned and crispy. You’re not looking to cook them all the way through, just give them a nice brown color. I’d say about 2 minutes per side. Transfer to a plate or platter and continue browning the rest.
- Add the remaining 2 tablespoons olive oil to the pot, and throw in the pancetta, onions, carrots and diced celery. Cook, stirring often, util the veggies start to brown and begin to soften just slightly. Stir in the tomato paste and cook for a minute longer. Deglaze the pot with the red wine, scraping the bottom with a wooden spoon to pick up all of those bits and pieces. Simmer until the wine has reduced and evaporated by half, about 5 minutes. Add marjoram, cloves, cinnamon and remaining salt and pepper. Stir until well combined, and add the tomatoes, breaking the whole tomatoes as best you can with your hands. You can also break them up with the wooden spoon.
- Return the oxtails to the sauce, tucking them into the sauce, making sure they’re all in an even layer. Bring the liquid to a boil, cover the pot, and place it in the oven. Braise for 1 1/2 hours, turning the oxtails every now and then.
- Uncover the oxtails, scatter the top with the remaining celery and cover and return to the oven until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
- Remove from the oven, and let rest for about 10 to 15 minutes to cool down a bit. Give it a taste and sprinkle with salt and pepper as needed. Serve with crusty bread on the side for dipping. Enjoy!
