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: 240 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A rich, traditional Roman stew. Tender oxtail in a deeply flavorful sauce.
Ingredients
- 3 lbs (1 kg) Oxtail
- 2 oz (60 gr) Lard
- 1 3/4 lbs (1 kg) White Onions, chopped
- 2 1/4 lbs (1 kg) Celery, chopped
- 3/4 lb (100 gr) Carrots, chopped
- 1 clove Garlic
- 17 oz (500 gr) Whole Peeled Tomatoes
- 1 cups (250 ml) White Wine
- 4 tbsp Extra Virgin Olive Oil
- 2 tbsp Raisins
- 2 tbsp Pine Nuts
- 4 tbsp Cocoa Powder
- 1 tbsp Parsley, chopped
- 2 Cloves
- Salt and Pepper
Instructions
- 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.
- Brown the Oxtail: Melt lard in a heavy casserole and brown the oxtail pieces. Remove and set aside.
- Sauté Vegetables: In the same casserole, add olive oil and cloves. Sauté onion, carrot, half the celery, and garlic until softened.
- 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.
- 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
- For deeper flavor, consider using a combination of beef broth and red wine instead of just white wine.
- To enhance the richness, add a tablespoon of tomato paste along with the tomatoes.
- Leftovers can be stored in the refrigerator for up to 4 days and are even more flavorful the next day. Reheat gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Why do I need to soak the oxtail in cold water before cooking?
Soaking the oxtail helps to remove impurities and blood, ensuring a cleaner and clearer broth when you cook it.
What type of wine is best to use for the oxtail alla vaccinara?
A dry white wine works best for this recipe, as it complements the flavors of the meat and the tomatoes without overpowering them.
Can I use a different fat instead of lard for browning the oxtail?
While lard is traditional and adds depth of flavor, you can substitute it with olive oil or butter, but keep in mind it may slightly alter the taste of the dish.
