Coda alla Vaccinara recipe is a rich Roman oxtail stew made by slowly braising browned oxtails with tomatoes, celery, red wine, pancetta, and aromatic herbs. Gentle cooking softens the collagen-rich meat until it becomes fork-tender, while the tomatoes and natural gelatin form a thick, glossy sauce.
This recipe is a practical Roman-style interpretation that uses red wine and pancetta while preserving the defining combination of oxtail, celery, tomatoes, and slow cooking. The Dutch-oven method produces the deepest flavor, but slow-cooker and Instant Pot directions are also included for convenient preparation.
What Is Coda alla Vaccinara?
Coda alla Vaccinara means approximately “oxtail in the butcher’s style.” It is closely associated with Rome’s quinto quarto, or “fifth quarter,” cooking tradition. This style of cooking developed around transforming less expensive animal cuts and offal into flavorful meals through careful seasoning and long, slow cooking.
The dish is particularly connected to Testaccio, the Roman neighborhood historically associated with the city’s slaughterhouse and butcher community. Oxtails were braised for hours with celery, tomatoes, wine, and aromatic vegetables until the tough meat became tender and the cooking liquid developed a naturally silky texture.
Why You’ll Love This Recipe
- Deep, layered flavor: Browning, red wine, tomatoes, pancetta, and herbs create a complex savory sauce.
- Tender, slow-cooked meat: Gentle braising softens the oxtail without causing it to dry out.
- One-pot preparation: Browning, sautéing, deglazing, and braising happen in the same Dutch oven.
- Make-ahead friendly: The flavor develops overnight, and chilled fat is easier to remove.
- Multiple cooking options: Prepare the stew in the oven, slow cooker, or Instant Pot.
Coda alla Vaccinara Recipe(Italian Braised Oxtails)
Complete Recipe
These Roman-style braised oxtails are slowly cooked with red wine, pancetta, tomatoes, celery, and herbs until tender and coated in a rich sauce.
Prep Time: 25 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: Roman, Italian
Equipment
- 6- to 7-quart Dutch oven with lid
- Tongs
- Wooden spoon
- Sharp knife and cutting board
- Large plate
- Shallow spoon or ladle
Ingredients
- 3½ pounds oxtails, cut into sections
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 5 celery ribs, divided
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1½ cups dry red wine
- 1 can (28 ounces) whole peeled tomatoes, crushed
- 1 cup unsalted beef or chicken stock
- 1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
- 1 bay leaf
- ⅛ teaspoon ground cloves
- 1 small cinnamon stick, optional
- Chopped fresh parsley, for serving
- Crusty Italian bread, for serving
Step-by-Step Instructions
- Prepare the oxtails. Preheat the oven to 325°F. Pat the oxtails thoroughly dry with paper towels, then season all sides with salt and black pepper.
- Brown the meat. Heat the olive oil in a Dutch oven over medium-high heat. Add the oxtails in a single uncrowded layer and brown for 2 to 3 minutes on each side. Work in batches when necessary. Transfer the browned pieces to a plate.
- Cook the pancetta and vegetables. Reduce the heat to medium. Add the pancetta and cook for 3 to 4 minutes, until some of its fat renders. Finely dice two celery ribs and add them with the onion and carrot. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Add the garlic and tomato paste. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for another 1 to 2 minutes, stirring continuously, until it darkens slightly.
- Deglaze with red wine. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release the browned residue. Simmer uncovered for approximately 5 minutes, or until the wine has reduced by roughly half.
- Assemble the braise. Add the crushed tomatoes, stock, marjoram, bay leaf, cloves, and optional cinnamon stick. Return the oxtails and any collected juices to the Dutch oven. The liquid should reach most of the way up the meat without completely covering it.
- Begin braising. Bring the sauce to a gentle simmer. Cover the pot and transfer it to the preheated oven. Braise for 2 hours, turning the oxtails once halfway through cooking.
- Add the remaining celery. Cut the remaining three celery ribs into 2- to 3-inch pieces. Add them to the Dutch oven, cover, and continue cooking for another 45 to 75 minutes.
- Check for tenderness. The oxtails are ready when a fork enters the thickest part of the meat with little resistance and the meat begins to loosen from the bone while the pieces still hold their shape.
- Adjust the sauce. Remove the bay leaf and cinnamon stick. Rest the stew for 15 minutes, then skim excess fat from the surface. If the sauce is thin, transfer the oxtails to a plate and simmer the sauce uncovered for 10 to 20 minutes. If it becomes too thick, add hot water or unsalted stock one tablespoon at a time.
- Finish and serve. Return the oxtails to the sauce and warm them gently. Taste and adjust the salt and pepper. Garnish with chopped parsley and serve with crusty bread or your preferred side dish.
What to Serve With Coda alla Vaccinara
- Crusty Italian bread
- Creamy polenta
- Mashed potatoes
- Rigatoni
- Pappardelle
- Paccheri
- Sautéed chicory
- Broccoli rabe
- Roasted broccoli
- Green beans
- Arugula salad
Recipe Notes
Brown the oxtails in batches. Crowding the pot lowers its temperature and causes the meat to steam instead of developing a caramelized surface.
Oxtail sections vary considerably in size and meat content. Larger pieces may require an additional 20 to 30 minutes. Judge doneness by tenderness rather than relying exclusively on the cooking time.
Keep the braising liquid at a gentle simmer. Rapid boiling can tighten the meat, break apart the vegetables, and reduce the sauce before the oxtails have become tender.
For a subtle sweet-and-bitter Roman variation, add 1 teaspoon unsweetened cocoa powder, 1 tablespoon raisins, and 1 tablespoon toasted pine nuts during the final 15 minutes of cooking.
The finished sauce should coat the back of a spoon rather than run like broth. Always reduce the sauce after removing the tender meat so the oxtails do not fall apart.
Recipe testing note: This recipe is designed for a heavy 6- to 7-quart Dutch oven using oxtail sections approximately 2 to 3 inches wide. Cooking time may vary according to the size, age, and meat content of the oxtails.
Make Ahead and Storage
Coda alla Vaccinara is an excellent make-ahead dish because the flavor continues to develop as the stew rests. Prepare it one day before serving, allow it to cool, and refrigerate the oxtails in their sauce in a covered container.
The rendered fat will harden on the surface as the stew chills, making it easy to lift away before reheating. Store refrigerated leftovers for up to four days.
For longer storage, freeze the cooled oxtails completely covered in sauce for up to three months. Thaw them overnight in the refrigerator. Reheat slowly in a covered saucepan or Dutch oven over low heat, adding a small amount of water or stock when the sauce is too thick. Avoid vigorous boiling because the tender meat may separate from the bones.
Coda alla Vaccinara In Slow Cooker
Season and brown the oxtails in a large skillet, then transfer them to a 6-quart slow cooker. Browning is strongly recommended because the slow cooker cannot create the same roasted flavor on its own.
In the same skillet, cook the pancetta until some fat renders. Add the onion, carrot, two finely diced celery ribs, garlic, and tomato paste. Cook until the vegetables soften and the tomato paste darkens slightly.
Deglaze the skillet with 1½ cups of red wine, scraping up the browned residue. Simmer for 5 minutes, then transfer the mixture to the slow cooker.
Add the crushed tomatoes, ½ cup unsalted stock, marjoram, bay leaf, cloves, optional cinnamon stick, and browned oxtails. Cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours.
Add the larger celery pieces during the final 60 to 90 minutes. When the oxtails are tender, remove them carefully and skim the fat. Transfer the sauce to a saucepan and simmer it uncovered when additional thickening is needed.
Coda alla Vaccinara In Instant Pot
Use a 6- or 8-quart electric pressure cooker. Select the Sauté function, add the olive oil, and brown the seasoned oxtails in batches. Transfer them to a plate.
Cook the pancetta and diced vegetables in the pot, followed by the garlic and tomato paste. Deglaze with 1 cup of red wine and 1 cup of stock, scraping the bottom thoroughly to prevent a burn warning. Simmer the wine uncovered for 3 to 5 minutes.
Return the oxtails to the pressure cooker and add the marjoram, bay leaf, cloves, and optional cinnamon stick. Spoon the crushed tomatoes over the meat without stirring them into the bottom liquid.
Seal the lid and cook on HIGH pressure for 45 minutes. Allow a 20-minute natural pressure release before carefully releasing any remaining pressure.
Transfer the oxtails to a plate. Add the larger celery pieces and simmer the sauce on Sauté for 8 to 12 minutes, or until the celery is tender and the sauce has thickened. Skim excess fat, return the meat, and warm gently before serving.
Frequently Asked Questions
Why Are My Oxtails Still Tough?
Tough oxtails usually need more cooking time. Continue braising them at a gentle temperature and check every 20 minutes. The meat is ready when a fork enters easily and the meat begins to loosen from the bone.
Should I Use Red or White Wine?
Both red and white wine appear in Roman-style preparations. White wine produces a lighter, sharper sauce, while dry red wine gives this recipe a deeper color and fuller flavor. Avoid sweet cooking wine and reduce the wine before adding the tomatoes.
Can I Make Coda alla Vaccinara Without Wine?
Yes. Replace the wine with an equal amount of unsalted stock. Stir 1 to 2 tablespoons of red wine vinegar into the finished sauce to restore some acidity. Add the vinegar gradually and taste before adding more.
Is Coda alla Vaccinara Better the Next Day?
It often tastes better after resting overnight because the sauce and meat flavors have more time to combine. Chilling also makes the rendered fat easier to remove. Reheat the stew slowly so the tender oxtail pieces remain intact.
Should the Sauce Be Thick or Soupy?
The sauce should be thick enough to coat the meat and the back of a spoon. If it remains watery after the oxtails are tender, remove the meat and simmer the sauce uncovered until reduced. Add a small amount of hot stock when the sauce becomes too thick.
