Can a humble cut become your next show-stopping weeknight meal?
We love teaching classic recipes that feel simple and smart. In this dish, oxtail braises low and slow until the meat falls from the bone.
We’ll guide you through searing, building a soffritto, and making a deep, clinging sauce with celery, tomatoes, and wine.
Follow our clear steps for oven temps, liquid level, and time so the flavors stay consistent every cook night.
Along the way, you'll find pantry-friendly swaps, sourcing tips for oxtails and pancetta in the U.S., and lighter serving ideas to match your goals.
By the end, we promise you'll have one reliable, weeknight-ready recipe that honors the Roman tradition of alla vaccinara while keeping the process simple.
What Makes Roman Coda alla Vaccinara Special Right Now
Small pantry staples—celery, tomato, wine—team up to make a surprisingly rich meat dish that feels both humble and luxurious.
Born from the Quinto Quarto tradition, this coda alla vaccinara shows how off-cuts like oxtail become soulful, slow-cooked comfort. A quick sear in a heavy pan followed by a long braise turns connective tissue into silky goodness.
A classic Roman oxtail stew with humble “fifth quarter” roots
In Rome, cucina povera meant using every bit of the animal. Today that story makes the stew feel honest and accessible. Pancetta and a soffritto add savory depth while simple technique does the rest.
Why celery defines the flavor with tomatoes and wine
Celery is the backbone here. It adds a savory, slightly sweet note that holds up to peeled Italian tomatoes and the brightness of wine.
Aromatics like marjoram, cloves, and cinnamon give warm complexity without stealing the show.
Some Roman versions add a small handful of raisins to round the sauce’s edges.
All you need is a Dutch oven or sturdy pan, patience, and a bit of oven time for cozy results.
Coda alla Vaccinara Ingredients, Substitutions, and Tools
Start by rounding up the key ingredients so prep stays quick and focused. For 6 servings you’ll need 3 pounds oxtail, ¼ pound pancetta (¼-inch dice), 1 carrot (finely diced), 1 small onion (finely diced), and 4 inner celery stalks—one diced, three left long.
Spice notes: use 3 sprigs fresh marjoram or 1½ tsp dried, plus ¼ tsp ground cloves and ¼ tsp cinnamon. Add a clove or two of garlic if you like.
Smart swaps: white or red wine both work; canned peeled Italian tomatoes are convenient—drain and crush by hand.
Use extra-virgin olive oil to start the soffritto; tomato paste boosts depth. Keep water nearby to top up the braise.
Season gradually with kosher salt and freshly ground black pepper so you can balance salt pepper at the end.
Tools & sourcing
A Dutch oven or deep, heavy casserole, sturdy tongs, and a wooden spoon make the job easy. In the U.S., check African, Mexican, or Asian markets for oxtail and ask your butcher to order pancetta or cut pieces evenly.
Item | Amount (6 servings) | Notes |
|---|---|---|
oxtail | 3 lb | ask butcher to cut pieces |
pancetta | ¼ lb | ¼-inch dice preferred |
wine | 2 cups | white for light, red wine for depth |
Step-by-Step: How to Cook Coda alla Vaccinara Until Tender
Begin with a hot pan and calm patience—this stew rewards gentle heat and time. Preheat the oven to 325°F. Trim the oxtail into even pieces and season with salt and pepper so they brown evenly.
Heat about 3 tablespoons of oil in a heavy pan. Brown the oxtail in batches so the pan builds a deep fond; each side needs a couple of minutes. Remove the pieces and set aside.
Render the pancetta gently in the same pan with diced onion, carrot, and finely diced celery for about 15 minutes. Stir in tomato paste and cook ~2 minutes until it darkens.
Deglaze with 2 cups wine and boil ~3 minutes to reduce. Add marjoram, ground cloves, ground cinnamon, and crushed peeled tomatoes. Return the oxtail and check liquid—add a little water if it doesn’t come one-third up the ingredients.
Bring to a boil, cover, and transfer to the oven. Braise for about 1½ hours, turning the pieces now and then so they cook evenly. Add the larger celery pieces and continue 30–60 more minutes until the meat is falling from the bones and meat tender.
Let the pan rest off heat 10–15 minutes. Taste and adjust with salt pepper and a grind of pepper. Serve with the pulpy sauce; if it’s too tight, loosen with a splash of water. If you prefer, skim excess fat for a lighter bowl.
Serve, Pair, and Store Like a Roman
Let the stew rest, then plate generous spoonfuls of meat and pulpy sauce. Serve family-style so each plate gets celery and a ribbon of the thick sauce.
Pair with soft polenta or crusty bread to soak up the sauce, or toss the pieces with pasta. Rigatoni is a classic shape that holds the pulpy bits well.
For a lighter plate, add bitter greens or garlicky broccoli rabe. Pour a medium-bodied red wine, or match the braise with a fuller white if you used wine in the pot.
Leftovers improve overnight. Chill promptly, reheat gently in a pan with a splash of water, then taste and finish with a pinch of salt pepper. Store airtight up to 4 days or freeze to 3 months.
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