Coda alla Vaccinara - Italian Recipe

Coda alla Vaccinara

🌍 Italian, Rome/Lazio Difficulty: ●●●○○

Roman oxtail stew from the slaughterhouse district. The oxtail braises for four to five hours until the meat slides from the bone and the collagen turns the sauce glossy. The celery added near the end stays crisp — it balances the unctuousness.

Ingredients

• 1.5kg oxtail, jointed
• 1 onion, 2 celery stalks, 1 carrot
• 400g canned tomatoes
• 50g dark chocolate, grated
• Pine nuts, raisins
• 200ml white wine

Method

1. Browning — Brown oxtail; sauté soffritto.
2. Adding — Add wine, tomatoes; braise 2.5–3 hours.
3. Adding — Add chocolate, pine nuts, raisins for last 30 min.

Tags: oxtail, onion, canned tomatoes, dark chocolate, pine nuts · Source: Brittani's Almanac