Coda alla vaccinara
Traditional Roman stew with oxtail, celery, pine nuts, and cocoa. An intense, luscious recipe full of history.
Servings: 2
Calories: 550kcal
Ingredients
- 1 oxtail 1.2–1.5 kg, cut into pieces
- 1 medium onion chopped
- 2 medium carrots chopped
- 1 celery stalk chopped + 2 more for the final touch
- 2 garlic cloves
- 3 cloves spice
- 2 teaspoons pure cocoa powder
- 20 g pine nuts
- 800 g whole canned tomatoes preferably San Marzano
- 3 tablespoons extra virgin olive oil
- ½ glass dry white wine
- 2 tablespoons lard
- Salt and freshly ground black pepper
- Water or stock as needed
Instructions
- Soak the oxtail in very cold water for 20–30 minutes, changing the water several times to remove any blood. Pat dry thoroughly with a towel.
- In a large casserole, melt the lard with the olive oil and brown the pieces of meat in batches until sealed on all sides. Remove and set aside.
- In the same pot, sauté the onion, carrot, celery, and garlic until tender and lightly golden.
- Return the meat to the pot, season with salt and pepper, and pour in the white wine. Let the alcohol evaporate.
- Add the crushed tomatoes and a little water or stock until the meat is just covered. Add the cloves and mix well.
- Cover and cook over very low heat for 3–4 hours, stirring occasionally. If it dries out too much, add a bit more water.
- With 30 minutes remaining, mix a spoonful of the stew liquid with the cocoa powder to dissolve, then add it to the pot with the toasted pine nuts.
- Boil the reserved celery stalks in salted water for 1 minute and add them to the stew at the end for freshness.
- Let the coda rest for at least an hour before serving, or even better, overnight: the flavors will become more intense.
Video
Notes
Authentic coda alla vaccinara is prepared with lots of patience and love. Don’t rush: the magic is in the slow, steady simmer.
Cocoa balances the fat and enhances the tomato flavor—don’t skip it.
The slower it’s cooked, the more tender the meat will be.
You can serve the sauce with rigatoni and meat as a second course, just like in Rome.
Keeps perfectly 2–3 days in the fridge and only gets better with resting.
Cocoa balances the fat and enhances the tomato flavor—don’t skip it.
The slower it’s cooked, the more tender the meat will be.
You can serve the sauce with rigatoni and meat as a second course, just like in Rome.
Keeps perfectly 2–3 days in the fridge and only gets better with resting.