Oxtail alla Vaccinara Recipe

Name: Oxtail alla Vaccinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds oxtail, cut into 1/2-pound chunks by your butcher and rinsed; 3 tablespoons tomato paste; 2 tablespoons extra virgin olive oil; 4 ounces pancetta, cut into lardons; 2 carrots, finely chopped; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 1/2 cup plus 1/2 cup dry white wine; 5 stalks celery, ribs finely chopped, leaves removed and finely chopped; Pinch red chili flakes; Pinch cinnamon; Salt and freshly ground pepper; Lemon, for garnish

Servings: persons

3 pounds oxtail, cut into 1/2-pound chunks by your butcher and rinsed
3 tablespoons tomato paste
2 tablespoons extra virgin olive oil
4 ounces pancetta, cut into lardons
2 carrots, finely chopped
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup plus 1/2 cup dry white wine
5 stalks celery, ribs finely chopped, leaves removed and finely chopped
Pinch red chili flakes
Pinch cinnamon
Salt and freshly ground pepper
Lemon, for garnish

1
Bring 6 cups of water to a boil and add the oxtails.
2
Reduce the heat to a simmer and let cook 10 minutes.
3
Drain the oxtail, reserving the broth, and set the meat aside.
4
Measure out 2 cups of the broth and discard the rest.
5
Dissolve the tomato paste in the 2 cups of broth and set aside.
6
In a Dutch oven, heat the olive oil over high heat until smoking.
7
Add the pancetta and saute until golden brown.
8
Add the oxtails, 1 or 2 pieces at a time, and brown on all sides.
9
Add the chopped carrots, half the parsley, onion and garlic and saute until vegetables are browned.
10
Add the 1/2 cup white wine reduce the heat to a simmer.
11
Cook, uncovered, until the wine is reduced by half.
12
Add the remaining wine and season with salt and pepper, to taste.
13
Pour the tomato paste-broth mixture over the meat.
14
Cover and simmer for 2 hours.
15
After 2 hours, add the celery ribs and cook, covered, for 15 minutes more.
16
Remove from heat.
17
Make a salad with the chopped celery leaves, the remaining parsley, the chili flakes, cinnamon and salt and pepper to taste.
18
Drizzle with extra virgin olive oil and lemon.
19
Divide the oxtails evenly among 6 warmed pasta bowls and top with salad.

139

kcal

Calories

Fat

Carbs

Protein

Fat 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: 3 pounds oxtail, cut into 1/2-pound chunks by your butcher and rinsed, 3 tablespoons tomato paste, 2 tablespoons extra virgin olive oil, 4 ounces pancetta, cut into lardons, and more.

Yes, Oxtail alla Vaccinara falls under the Meat & Poultry 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!

Oxtail alla Vaccinara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions