Classic Roman Coda alla Vaccinara: A Slow-Cooked Oxtail Delight
Step into the heart of Italy with this sumptuous Roman delicacy, Coda alla Vaccinara.
This rich, slow-cooked oxtail dish is a true testament to the country’s culinary heritage, combining tender oxtail with a robust sauce filled with flavors that will transport your taste buds to the streets of Rome.
Whether you’re an aficionado of Italian cuisine or simply looking for an exquisite meal to impress your guests, this recipe will guide you through the art of creating a delicious, savory masterpiece right in your kitchen.
With a few hours of patience and a handful of carefully selected ingredients, you can savor the authentic taste of Rome in every bite.
Let’s embark on this gastronomic journey and discover the secrets of Coda alla Vaccinara.
Why You’ll Love This Recipe
- Authentic Roman Flavor: A classic dish that showcases the bold and earthy flavors of Roman cuisine.
- Slow-Cooked Perfection: Tender, melt-in-your-mouth oxtail infused with robust spices and chocolate.
- Impressive Presentation: A show-stopping meal perfect for special occasions or a taste of Italy at home.
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 3.5–4 hours
- Total Time: 4 hours 20 minutes
- Servings: 4
Ingredients
For the Oxtail:
- 4 pounds oxtail, cut into segments
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 cans (14 oz each) whole tomatoes, crushed
- Salt and black pepper, to taste
For the Sauce:
- ½ cup dark chocolate, finely chopped
- ¼ cup pine nuts
- ¼ cup raisins
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
For Serving:
- Freshly cooked pasta (e.g., pappardelle or rigatoni)
- Grated Pecorino Romano cheese
- Chopped fresh parsley
Step-by-Step Method
1. Prepare the Oxtail
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add oxtail pieces and brown on all sides. Remove from the pot and set aside.
2. Sauté the Vegetables
- In the same pot, add the chopped onion, carrots, and celery. Sauté for 8–10 minutes until softened and caramelized.
- Add minced garlic and cook for another minute until fragrant.
3. Build the Base
- Deglaze the pot with red wine, simmering for a few minutes to reduce by half.
- Return the browned oxtail to the pot. Add crushed tomatoes and beef broth.
- Season with salt and black pepper. Bring to a gentle boil, then reduce the heat to low.
4. Slow-Cook the Oxtail
- Cover the pot and simmer for 2.5–3 hours, stirring occasionally, until the oxtail is tender and falls off the bone.
5. Prepare the Sauce
- In a small saucepan, melt dark chocolate over low heat.
- Stir in pine nuts, raisins, cocoa powder, cinnamon, cloves, and red pepper flakes until well combined.
6. Final Simmer
- Add the sauce to the oxtail pot and simmer for an additional 30 minutes, allowing the flavors to meld.
- Adjust seasoning with salt and black pepper to taste.
7. Cook the Pasta
- Cook pasta according to package instructions. Drain and set aside.
8. Serve the Dish
- Place a generous portion of pasta on each plate.
- Top with the oxtail and rich sauce. Garnish with grated Pecorino Romano cheese and fresh parsley.
Tips
- Meat Substitute: For a lighter version, try using short ribs or beef shank.
- Make Ahead: The dish tastes even better the next day as the flavors deepen.
- Pairing: Serve with a robust Italian red wine, such as Barolo or Chianti.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 720 kcal |
| Protein | 45 g |
| Carbohydrates | 35 g |
| Fat | 45 g |
| Saturated Fat | 18 g |
| Sodium | 850 mg |
Buon Appetito! Immerse yourself in the rich culinary traditions of Rome with this exquisite Coda alla Vaccinara. Each bite will transport you to the Eternal City, bringing authentic Italian flavors to your table.
Classic Roman Coda Alla Vaccinara Recipe
Ingredients
For the Oxtail:
- 4 pounds oxtail cut into segments
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 2 cans 14 oz each whole tomatoes, crushed
- Salt and black pepper to taste
For the Sauce:
- 1/2 cup dark chocolate finely chopped
- 1/4 cup pine nuts
- 1/4 cup raisins
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon red pepper flakes adjust to your spice preference
- Salt and black pepper to taste
For Serving:
- Freshly cooked pasta such as pappardelle or rigatoni
- Grated Pecorino Romano cheese
- Chopped fresh parsley
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Add the oxtail pieces and brown them on all sides.
- Remove them from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery.
- Sauté until they start to soften and caramelize, about 8-10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the red wine and let it simmer for a few minutes to reduce by half.
- Return the oxtail to the pot and add the crushed tomatoes and beef broth.
- Season with salt and black pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the oxtail is tender and easily falls off the bone.
- In a separate small saucepan, prepare the sauce by melting the dark chocolate over low heat.
- Once melted, add the pine nuts, raisins, cocoa powder, ground cinnamon, ground cloves, and red pepper flakes.
- Stir until everything is well combined.
- Add the sauce to the oxtail pot and simmer for an additional 30 minutes, allowing the flavors to meld together.
- Adjust the seasoning with salt and black pepper to taste.
- While the sauce is simmering, cook your pasta according to package instructions.
- To serve, place a generous portion of cooked pasta on each plate, top it with the Coda alla Vaccinara, and garnish with grated Pecorino Romano cheese and freshly chopped parsley.
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