A dish that’s a feast for all the senses. Traditional Roman style oxtail “alla Vaccinara” is as close as you can get to dining like the ancient Romans.
If you were lucky enough to visit Rome and eat in one of its many “trattorie” (Italian informal restaurants), you’ll have noticed that the food experience is a visceral, traditional and rustic one. The Roman cuisine has very ancient origins, but has been able to evolve at an equal pace with the discovery of new ingredients from other continents, such as cocoa and tomatoes.
The queen of entrees is without a doubt the traditional Roman oxtail or “alla vaccinara”, one of the most popular among Roman dishes and the pride of every self-respecting cook of the capital. Today I present you with a more traditional and rich recipe: a dish which is complex in flavors, elegant, but also full of history: a real treat. 
Step by Step Guide to Making Traditional Roman Style Oxtail alla Vaccinara
1. Prepare the Meat:
- Trim excess fat from oxtail and cut at joints. Soak in cold water for 1 hour, changing water until clear. Dry the meat.
2. Brown the Oxtail:
- Melt lard in a heavy casserole and brown the oxtail pieces. Remove and set aside.
3. Sauté Vegetables:
- In the same casserole, add olive oil and cloves. Sauté onion, carrot, half the celery, and garlic until softened.
4. Cook with Wine and Tomatoes:
- Return oxtail to the pan, add white wine, and let simmer. Add mashed tomatoes, reduce heat, cover, and cook for 3+ hours until meat is tender.
5. Traditional Finish:
- For the traditional version, add boiled celery strips, cook 20 minutes, then add pine nuts, drained raisins, parsley, and cocoa to the sauce before returning the meat to the pan.
Recipe Notes:
- Choosing Oxtail: Select oxtail with some fat for flavor but trim excess.
- Cooking Time: May vary based on meat and age of the animal. Adjust as needed.
- Versatility: This dish can be adapted for slow cookers after adding tomatoes.
- Advance Preparation: Prepare up to adding celery and finish before serving for best flavor.
Roman Oxtail alla Vaccinara
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
Description
A dish that’s a feast for all the senses. Traditional Roman style oxtail “Alla Vaccinara” is as close as you can get to dining like the ancient Romans.
Ingredients
- Oxtail: 3 lbs (about 1.35 kg)
- Lard: 2 oz (60 gr)
- White Onions, chopped: 1 3/4 lbs (260 gr)
- Celery, chopped: 2 1/4 lbs (500 gr)
- Carrots, chopped: 3/4 lb (100 gr)
- Garlic: 1 clove
- Whole Peeled Tomatoes: 17 oz (500 gr)
- White Wine: 1 cup (250 ml)
- Extra Virgin Olive Oil: 4 tbsp
- Raisins: 2 tbsp
- Pine Nuts: 2 tbsp
- Cocoa Powder: 4 tbsp
- Parsley, chopped: 1 tbsp
- Cloves: 2
- Salt and Pepper: to taste
Instructions
1. Prepare the Meat:
- Trim excess fat from oxtail and cut at joints. Soak in cold water for 1 hour, changing water until clear. Dry the meat.
2. Brown the Oxtail:
- Melt lard in a heavy casserole and brown the oxtail pieces. Remove and set aside.
3. Sauté Vegetables:
- In the same casserole, add olive oil and cloves. Sauté onion, carrot, half the celery, and garlic until softened.
4. Cook with Wine and Tomatoes:
- Return oxtail to the pan, add white wine, and let simmer. Add mashed tomatoes, reduce heat, cover, and cook for 3+ hours until meat is tender.
5. Traditional Finish:
- For the traditional version, add boiled celery strips, cook 20 minutes, then add pine nuts, drained raisins, parsley, and cocoa to the sauce before returning the meat to the pan.
Notes
- Choosing Oxtail: Select oxtail with some fat for flavor but trim excess.
- Cooking Time: May vary based on meat and age of the animal. Adjust as needed.
- Versatility: This dish can be adapted for slow cookers after adding tomatoes.
- Advance Preparation: Prepare up to adding celery and finish before serving for best flavor.
- Prep Time: 90 mins
- Cook Time: 180 mins
- Category: Main Course
- Method: Braising
- Cuisine: Italian
