Braised Oxtail Recipe – Coda alla Vaccinara, Traditional Roman-Style Oxtail Stew

Braised Oxtail Recipe

This Braised Oxtail recipe (Coda alla Vaccinara) is a classic Roman dish that features tender oxtail slowly braised with vegetables, red wine, tomato paste, and aromatic herbs to create a rich, flavorful stew. Featured on Bonacini’s Italy, chef Michael Bonacini demonstrates the art of long, slow cooking that transforms humble ingredients into a comforting and elegant Italian meal ideal for family dinners or special occasions.

The Inspiration

Coda alla Vaccinara is a traditional Roman specialty dating back to the city’s working-class cuisine. Historically, it was made by butchers (vaccinari) using oxtail, a cheaper cut of meat, slow-cooked to create deep flavor and tender textures. The dish combines oxtail with soffritto—a mixture of onion, carrots, celery, and garlic—red wine, and tomato paste, resulting in a luscious sauce that clings to the meat.

Michael Bonacini’s version on Bonacini’s Italy stays true to the Roman tradition while highlighting techniques that home cooks can replicate: browning the meat to develop flavor, slowly simmering to melt connective tissues, and balancing the sauce with wine, tomato paste, and fresh parsley. The result is a dish with melt-in-your-mouth meat and a thick, intensely flavored sauce that celebrates the elegance of Italian comfort food.

Ingredients

• 2 tablespoons (30 ml) butter, divided
• 2 tablespoons (30 ml) olive oil
• 2.2 pounds (1 kg) oxtail, cut into pieces
• 2 garlic cloves, chopped
• 1 onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 cup (240 ml) dry red wine
• 2 tablespoons (30 ml) tomato paste
• ¼ cup (60 ml) chopped parsley, plus more for garnish
• 2-4 cups (470-950 ml) beef broth
• Salt and pepper

Method

• Melt half of the butter with the olive oil in a pan over medium-high heat. Add oxtail until sear until evenly browned. Remove from the pan and reserve.
• Add the other tablespoon (15 ml) of butter, along with the garlic, onion, carrots, and celery, and cook, tossing, for 3-4 minutes, until soft.
• Deglaze with the red wine, stirring up any stuck bits, and boil until nearly evaporated.
• Add tomato paste and parsley, stir, then add the reserved oxtail and enough beef broth to cover.
• Bring to a simmer and cook for at least 4 hours (adding more broth as needed to keep the oxtail submerged), until the meat is tender and the sauce is thick and brown. Season with salt and pepper.
• Garnish with parsley and serve hot.
• Buon appetito!

Serving Suggestions

Coda alla Vaccinara is a hearty, comforting dish best served with creamy polenta, soft mashed potatoes, or a rustic Italian bread to soak up the rich, flavorful sauce. A glass of full-bodied red wine, such as Barolo or Montepulciano d’Abruzzo, complements the deep flavors of the braised meat. For a traditional Roman-style meal, serve alongside lightly sautéed greens or roasted seasonal vegetables. This dish is perfect for leisurely weekend dinners or special gatherings where slow-cooked, flavorful dishes are the centerpiece.

Final Thoughts

This Braised Oxtail (Coda alla Vaccinara) recipe exemplifies the art of Italian slow cooking, transforming a humble cut of meat into a luxurious, deeply flavorful dish. Chef Michael Bonacini demonstrates on Bonacini’s Italy how patience and technique—browning the meat, carefully simmering with vegetables, wine, and tomato paste—produce melt-in-your-mouth tenderness and a rich, velvety sauce.

The recipe is a celebration of Roman culinary tradition, perfect for those who enjoy authentic Italian comfort food. Whether served for a cozy family dinner or a festive occasion, this braised oxtail recipe is a dish that delights with its robust flavor, tender texture, and elegant presentation. Each bite is a reminder that classic Italian techniques and quality ingredients can elevate even the simplest cuts into a memorable dining experience.