In this article, we will share with you a delicious recipe for Coda Alla Vaccinara, a Roman oxtail stew that is sure to delight your taste buds. This traditional Italian dish is made with a rich combination of oxtail, tomatoes, celery, carrots, onions, and an array of spices that come together to create a hearty and flavorful stew. Whether you’re looking to impress your guests or simply treat yourself to a comforting meal, this recipe is a must-try. So, grab your apron and let’s get cooking!

How to Make Coda Alla Vaccinara: Roman Oxtail Stew Recipe

If you’re looking to experience authentic Roman cuisine in the comfort of your own home, look no further than Coda Alla Vaccinara, a traditional Roman oxtail stew. This hearty and flavorful dish is made with a variety of ingredients, including oxtail, tomatoes, celery, carrots, onions, pancetta, garlic, red wine, beef broth, bay leaves, cloves, cinnamon, cocoa powder, black pepper, and salt. In this article, we will guide you through each step of the preparation and cooking process, as well as provide some tips, variations, and even a recommended wine pairing.

Ingredients

To make Coda Alla Vaccinara, you will need the following ingredients:

• Oxtail
• Tomatoes
• Celery
• Carrots
• Onions
• Pancetta
• Garlic
• Red Wine
• Beef Broth
• Bay Leaves
• Cloves
• Cinnamon
• Cocoa Powder
• Black Pepper
• Salt

Preparation

Before diving into the cooking process, it’s important to properly prepare the ingredients to ensure the best possible flavors in your oxtail stew.

Preparing the Oxtail

Start by cleaning and cutting the oxtail into manageable pieces. Remove any excess fat or gristle, and pat the pieces dry with a paper towel.

Sautéing the Vegetables

Next, prepare the vegetables. Finely chop the tomatoes, celery, carrots, and onions. In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped vegetables and sauté until they become soft and fragrant.

Adding the Oxtail and Pancetta

Once the vegetables have softened, it’s time to add the oxtail and pancetta. Place the oxtail pieces and pancetta in the pot with the sautéed vegetables. Cook until the oxtail is browned on all sides, stirring occasionally to ensure even cooking.

Adding the Flavors

To enhance the flavors of the stew, add minced garlic, red wine, beef broth, bay leaves, cloves, cinnamon, cocoa powder, black pepper, and salt. These ingredients will create a rich and aromatic base for your stew.

Cooking the Stew

Cover the pot and let the stew simmer on low heat for several hours. This slow cooking process allows the flavors to meld together and the oxtail to become tender and succulent. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.

Skimming off Fat

As the stew simmers, you may notice some fat rising to the surface. Use a spoon or ladle to carefully skim off any excess fat. This step will help ensure that your stew is not overly greasy.

Finishing Touches

Before serving, taste the stew and adjust the seasonings if necessary. You can add more salt, pepper, or any other spices to suit your preferences. Feel free to get creative and experiment with different flavors to make the dish your own.

Serving the Stew

Coda Alla Vaccinara is traditionally served hot. You can enjoy it as a main course, paired with a side of polenta or pasta to soak up the flavorful sauce. Garnish your stew with fresh herbs, such as parsley or basil, to add a burst of freshness and color.

Instructions

Now that you have prepared all the ingredients, it’s time to bring them together and make your Coda Alla Vaccinara.

Preparing the Oxtail

1. Clean and cut the oxtail into manageable pieces.
2. Remove any excess fat or gristle.
3. Pat the oxtail pieces dry with a paper towel.

Sautéing the Vegetables

1. Finely chop the tomatoes, celery, carrots, and onions.
2. In a large pot or Dutch oven, heat some olive oil over medium heat.
3. Add the chopped vegetables and sauté until soft and fragrant.

Adding the Oxtail and Pancetta

1. Place the oxtail pieces and pancetta in the pot with the sautéed vegetables.
2. Cook until the oxtail is browned on all sides, stirring occasionally.

Adding the Flavors

1. Add minced garlic, red wine, beef broth, bay leaves, cloves, cinnamon, cocoa powder, black pepper, and salt to the pot.
2. Stir to combine and let the flavors meld together.

Cooking the Stew

1. Cover the pot and let the stew simmer on low heat for several hours.
2. Stir occasionally and adjust the heat as needed.

Skimming off Fat

1. As the stew simmers, skim off any excess fat that rises to the surface.
2. This step will help ensure a less greasy stew.

Finishing Touches

1. Taste the stew and adjust the seasonings if necessary.
2. Add more salt, pepper, or other spices to suit your taste.
3. Get creative and experiment with flavors.

Serving the Stew

1. Serve the hot stew as a main course.
2. Pair with polenta or pasta to complement the flavors.
3. Garnish with fresh herbs like parsley or basil.

Tips and Variations

To make your Coda Alla Vaccinara even more exciting, here are some tips and variations that you can consider:

Use a Pressure Cooker for Faster Cooking

If you’re short on time, consider using a pressure cooker to speed up the cooking process. The high pressure will tenderize the oxtail in a fraction of the time, making it a great option for busy weeknights.

Add Veggies of Your Choice

While the traditional recipe calls for tomatoes, celery, carrots, and onions, feel free to add your favorite vegetables to the stew. Bell peppers, mushrooms, and even root vegetables like parsnips can all add their unique flavors and textures to the dish.

Adjust the Spices to Your Taste

Everyone’s preferences for spices may vary. Feel free to adjust the amount of cloves, cinnamon, cocoa powder, black pepper, and salt to suit your own taste buds. Experimenting with different spice levels can help you create a stew that is perfectly tailored to your liking.

Make Ahead and Slow Cook

Coda Alla Vaccinara is a dish that can be made ahead of time and slow-cooked to perfection. Prepare the stew up to a day in advance and let it simmer slowly in the refrigerator until you’re ready to serve. This not only saves you time but also allows the flavors to further develop and intensify.

Serve with Polenta or Pasta

While Coda Alla Vaccinara is delicious on its own, it pairs exceptionally well with polenta or pasta. The creamy and hearty nature of polenta or the comforting simplicity of pasta makes a perfect accompaniment to the rich flavors of the stew.

Garnish with Fresh Herbs

Before serving, don’t forget to garnish your Coda Alla Vaccinara with some fresh herbs. Chopped parsley or basil adds a vibrant pop of color and a touch of freshness that elevates the presentation and taste of the dish.

History of Coda Alla Vaccinara

Coda Alla Vaccinara is deeply rooted in the cuisine of the Vaccinari butchers, who specialized in working with offal and the “fifth quarters” of cattle in ancient Rome. This oxtail stew became a staple in their culinary tradition, as they utilized parts of the animal that were often overlooked by others.

Traditional Roman Dish

Today, Coda Alla Vaccinara continues to be a beloved dish in Rome and is considered a pillar of traditional Roman cuisine. Its rich history and significance make it a symbol of the city’s culinary heritage.

Historical Significance

Historically, this dish was a way for butchers to make use of the oxtail, which was considered a less desirable cut of meat. By utilizing slow cooking techniques and adding flavorful ingredients, the Vaccinari butchers transformed this humble ingredient into a luxurious and delicious dish.

Recommended Wine Pairing

To complement the robust flavors of Coda Alla Vaccinara, consider pairing it with one of these wines:

Rosso di Montalcino

This Tuscan red wine offers a beautiful balance of fruitiness and earthiness, with hints of cherries, plums, and spices. Its medium body and smooth tannins make it an excellent choice to accompany the rich flavors of the stew.

Barolo

Hailing from the Piedmont region of Italy, Barolo is known for its bold and complex nature. Its deep red color, high acidity, and firm tannins provide a perfect counterbalance to the richness of the oxtail stew.

Chianti Classico

With its vibrant red fruit flavors, lively acidity, and herbal notes, Chianti Classico is a versatile and classic choice for pairing with Coda Alla Vaccinara. Its medium body and smooth finish make it a crowd-pleasing option.

Health Benefits of Oxtail Stew

While Coda Alla Vaccinara is undeniably a delicious indulgence, it also offers some health benefits. Here are a few reasons to enjoy this stew:

High in Protein

Oxtail is a great source of protein, which is essential for building and repairing tissues in our body. Protein also helps to keep us feeling full and satisfied, making it a great option for those looking to maintain a balanced diet.

Rich in Collagen

Oxtail is known for its collagen content, which is beneficial for promoting healthy skin, hair, and nails. Collagen also supports joint health and can help reduce joint pain and inflammation.

Source of Essential Minerals

Oxtail is rich in essential minerals such as iron, zinc, and selenium. These minerals play a vital role in various bodily functions, including immune function, energy production, and metabolic processes.

Boosts Immunity

The flavorful ingredients in Coda Alla Vaccinara, such as garlic and onions, are known for their immune-boosting properties. They are packed with antioxidants and essential nutrients that can help strengthen your immune system and protect against common illnesses.

Conclusion

With its rich flavors and deep historical roots, Coda Alla Vaccinara is a dish that brings the taste of authentic Roman cuisine right into your home. By following our comprehensive recipe, you can experience the magic of slow-cooked oxtail stew, packed with tender meat, aromatic spices, and the heartwarming essence of traditional Roman cooking. So grab your ingredients, gather your loved ones, and enjoy the soul-satisfying experience of Coda Alla Vaccinara. Buon appetito!