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Braised Oxtail | Coda alla Vaccinara

Updated: May 9, 2025

This Braised Oxtail is loaded with flavour and slow-cooked till it falls off the bone! Coda alla Vaccinara is a classic Roman dish, where oxtail is braised with carrots, celery, tomatoes, herbs, and some wine! This Oxtail is best served over pasta or with toasted bread.



Ingredients


  • 3 lbs Oxtail

  • 2 tbsp All-Purpose Flour

  • 4-5 (220 grams) Celery Sticks, finely diced

  • 2 (250 grams) Carrots, finely diced

  • 2 (500 grams) Onions, sliced

  • 2 Bay Leaves

  • Oregano, small bunch finely minced 

  • Lemon Zest

  • 2 Garlic Cloves, minced

  • 5 Cloves

  • 2” Cinnamon Stick 

  • 200 grams Pancetta

  • 150 grams Tomato Paste

  • 1 cup White Wine 

  • 1 can (800 ml) Peeled Tomatoes

  • 1 cup Red Wine

  • 3 cups Beef Broth 

  • Olive Oil

  • Salt

  • Black Pepper


Method


  1. Chop the celery, carrots, onions, and herbs.  Keep them aside for now.

  2. Wash and pat dry the oxtail.  Season the pieces with salt and pepper on both sides.  Now dust the pieces with all-purpose flour.

  3. In a heavy bottom pot on medium-high heat, add olive oil and sear the pieces on all sides.  Remove the seared pieces on a tray.  

  4. In the same pot, add the pancetta and sauté till it begins to crisp. Toss in the cloves, and cinnamon and sauté before adding the chopped herbs. Now add half of the vegetables,  sliced onions, and tomato paste.  Give it a stir and then add the white wine. Season the mixture with salt, and black pepper and allow it to cook till the wine reduces.

  5. Now place the seared pieces of oxtail into the pot and then add the canned peeled tomatoes, and the remaining chopped carrots, celery, and onions. Season with salt and pepper. Give it all a stir before adding in the red wine.  

  6. Cover and cook on medium-low heat stirring occasionally and adding beef broth as required to prevent the gravy from sticking to the bottom of the pot. Cook until the meat falls off the bone, this should take approximately 3-4 hours.

  7. Take it off the heat and allow it to rest for two to three minutes before plating it.  Dunk some crusty bread into the gravy and enjoy.

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