Coda Alla Vaccinara (Oxtail Braised With Tomato and

Name: Coda Alla Vaccinara (Oxtail Braised With Tomato and Celery)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound pancetta, cut into 1/4-inch dice; 1 carrot, peeled, finely diced; 1 small onion, peeled, finely diced; 4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces; Extra-virgin olive oil; 3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long; Sea salt or kosher salt; Freshly ground black pepper; 1 1/2 tablespoons tomato paste; 2 cups white wine; 3 sprigs fresh marjoram or 1 1/2 teaspoon dried leaves; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1 (28-ounce) can peeled Italian tomatoes, drained

Servings: persons

1/4 pound pancetta, cut into 1/4-inch dice
1 carrot, peeled, finely diced
1 small onion, peeled, finely diced
4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces
Extra-virgin olive oil
3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long
Sea salt or kosher salt
Freshly ground black pepper
1 1/2 tablespoons tomato paste
2 cups white wine
3 sprigs fresh marjoram or 1 1/2 teaspoon dried leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 (28-ounce) can peeled Italian tomatoes, drained

1
Preheat oven to 325 degrees.
2
In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
3
Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes.
4
Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned.
5
Using tongs, remove oxtails from pan and place in a bowl.
6
Set aside.
7
Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes.
8
Stir in wine and mix.
9
Heat to boiling and cook 3 minutes.
10
Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
11
Return oxtails to pan.
12
Liquid must be as high as one-third of the ingredients.
13
If not, add a little water.
14
Bring the liquid to a boil, cover pan and place in oven.
15
Braise for 1 1/2 hours, turning the oxtails now and then.
16
Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
17
Remove the pan from the oven and let sit for 15 minutes.
18
Add salt and pepper to taste.
19
Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pound pancetta, cut into 1/4-inch dice, 1 carrot, peeled, finely diced, 1 small onion, peeled, finely diced, 4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces, and more.

Yes, Coda Alla Vaccinara (Oxtail Braised With Tomato and Celery) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coda Alla Vaccinara (Oxtail Braised With Tomato and Celery)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions