Coda alla Vaccinara
Introduction
Coda alla vaccinara is a traditional Roman dish made with oxtail, tomatoes, celery, carrots, and garlic. The dish is named for the vaccinari, the slaughterhouse workers who were said to have created it.
Ingredients
1 kg oxtail
3 carrots
2 celery stalks
1 onion
4 cloves garlic
6 tomatoes
1 tsp sugar
1/2 cup red wine
Salt and pepper
Olive oil
Method
1. Preheat the oven to 160°C.
2. In a large pot or Dutch oven, brown the oxtail in olive oil over medium-high heat.
3. Add the carrots, celery, onion, garlic, tomatoes, sugar, and red wine. Season with salt and pepper.
4. Bring the mixture to a boil, then cover and transfer to the oven.
5. Braise for 3-4 hours, or until the meat is tender and falling off the bone.
6. Serve over polenta or mashed potatoes.
Potential changes & improvements
-If you want a richer dish, you can add a bit of beef or veal stock.
-For a more traditional Roman flavor, add a bit of pancetta or guanciale.
-If you don’t want to use red wine, you can substitute with white wine or even just water.
What other food it works well with
Coda alla vaccinara pairs well with a number of side dishes, including polenta, mashed potatoes, and green beans.
Common Mistakes
One common mistake is to overcook the oxtail, which will result in dry, tough meat. Another mistake is to not brown the oxtail before adding the other ingredients, which will result in a bland dish.
Nutritional Information
Due to the high fat content of the dish, coda alla vaccinara is not a particularly healthy option. However, it is packed with flavor and can be enjoyed in moderation.
Allergens
Oxtail, beef, tomatoes, celery, carrots, garlic, onion, sugar, red wine, salt, pepper, olive oil