Coda alla vaccinara

    6 hours

    This is an Italian dish of Roman origins. This meal should be rich in oxtail – I found out a little too late. Be sure to increase the amount of oxtail in this recipe by an extra pound or so.


    Middlesex, England, UK
    3 people made this

    Serves: 6 

    • 900g oxtail
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 85g lard or butter
    • 8 tablespoons chopped bacon
    • 4 garlic cloves, chopped
    • 2 large onions, chopped
    • 2 large carrots, chopped
    • 4 celery sticks, chopped
    • 1 tablespoon red chilli flakes
    • 225ml red wine
    • 500g passata or pureed tomatoes
    • 4 tablespoons tomato puree
    • 2 bay leaves
    • salt and black pepper, to taste

    Prep:1hr  ›  Cook:5hr  ›  Ready in:6hr 

    1. Cut the oxtail into 5cm (2 in) long pieces. Add about 250 to 500ml of cold water and let it rest for 15 minutes.
    2. Add salt and pepper and bring the oxtail to boil. Simmer for about 10 minutes, drain and reserve the liquid and set aside the oxtail.
    3. Chop the lard or butter, bacon (if using) and add to a heated saucepan. Add the garlic, onion, carrot, celery and chilli, and cook on high heat, stirring frequently for 10 minutes.
    4. Next, add the oxtail and cook for about 10 more minutes or till the oxtail is slightly brown.
    5. Add the wine, passata or tomatoes, and tomato puree. Bring to boil and cook on gentle heat for 4 hours. Stir every now and again to ensure the base of the pan doesn't get burnt.
    6. This is delicious served with gnocchi or fried polenta. Last night, hubby and I had it with fried polenta.

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