Coda alla Vaccinara (Oxtail Stew)

• 2 pounds oxtail, cut into pieces
• Salt and freshly ground black pepper, to taste
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley

Steps

1. 1 Pat the oxtail pieces dry and season with salt and pepper.
2. 2 Heat olive oil in a large pot over medium-high heat. Brown the oxtails on all sides, working in batches if necessary.
3. 3 Remove oxtails and set aside. In the same pot, sauté the onion, celery, and carrots until softened.
4. 4 Add garlic and red pepper flakes, cooking for another minute.
5. 5 Deglaze the pot with red wine, scraping up any browned bits.
6. 6 Return oxtails to the pot. Stir in crushed tomatoes, beef broth, bay leaf, and oregano.
7. 7 Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until the oxtail is tender.
8. 8 Adjust seasoning with more salt and pepper if needed.
9. 9 Stir in chopped parsley before serving.

Equipment

• Large pot or Dutch oven
• Tongs
• Cutting board and knife

Variations

• Add cannellini beans for extra texture and protein.
• Substitute oxtail with beef short ribs for a different cut.

Substitutions

• If red wine is unavailable, use an additional cup of beef broth.
• Substitute dried oregano with Italian seasoning.

Pairings

• A glass of robust red wine like a Montepulciano d'Abruzzo.
• Finish the meal with a slice of tiramisu for dessert.

Nutrition

Tips

• For deeper flavor, brown the oxtails well; it adds richness to the stew.
• If using a slow cooker, transfer all ingredients to the crock and cook on low for 8 hours.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread or over creamy polenta for a hearty meal.
• Pair with a side of sautéed greens for balance.

FAQ