Coda alla Vaccinara is a traditional Roman dish made from oxtail, slowly braised in a rich tomato sauce with vegetables and herbs. This hearty dish has its roots in the working-class neighborhoods of Rome, where butchers (known as “vaccinari”) would prepare this dish using the less expensive cuts of meat. The result is a tender, flavorful stew that highlights the deep, robust flavors of the oxtail, which becomes meltingly tender after hours of cooking. The dish is often served with crusty bread or polenta to soak up the rich sauce, making it a satisfying meal for cold days.

How to Make Coda alla Vaccinara

Ingredients:

• 1.5 kg (3.3 lbs) oxtail, cut into pieces
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced (plus extra celery leaves for garnish)
• 4 cloves garlic, minced
• 1 cup (240ml) dry white wine
• 2 cups (500ml) tomato passata or crushed tomatoes
• 1 cup (240ml) beef broth
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 teaspoon ground cloves (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup (40g) raisins (optional)
• 1/4 cup (30g) pine nuts (optional)

Instructions:

1. Prepare the Oxtail:

   • Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides, working in batches if necessary. Remove the oxtail from the pot and set aside.

2. Sauté the Vegetables:

   • In the same pot, add the chopped onions, carrots, and celery. Cook until the vegetables are softened, about 10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Deglaze the Pot:

   • Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until it has reduced by half.

4. Add the Tomato Sauce and Herbs:

   • Stir in the tomato passata, beef broth, and tomato paste. Add the bay leaf, rosemary sprig, and ground cloves (if using). Season with salt and freshly ground black pepper. Return the oxtail pieces to the pot, submerging them in the sauce.

5. Braise the Oxtail:

   • Reduce the heat to low, cover the pot, and let the oxtail simmer gently for about 3-4 hours, or until the meat is tender and falling off the bone. Stir occasionally and check the liquid level, adding more broth if necessary.

6. Optional Additions:

   • In the last 30 minutes of cooking, you can add the raisins and pine nuts if you want to include these traditional Roman ingredients.

7. Serve:

   • Remove the bay leaf and rosemary sprig. Serve the Coda alla Vaccinara hot, garnished with chopped celery leaves. This dish pairs well with crusty bread, polenta, or pasta.

Estimated Nutritional Content Per Serving (Based on 6 Servings):

Nutritional Information:

• Calories: ~600-700 kcal
• Protein: ~35g
• Carbohydrates: ~20g
• Fat: ~45g
• Fiber: ~4g

These values are estimates and can vary based on specific ingredients and portion sizes used. Coda alla Vaccinara is a rich and hearty dish, high in protein and fat due to the oxtail. The slow braising process not only tenderizes the meat but also enhances its flavor, making this a deeply satisfying and flavorful dish that is perfect for a comforting meal