Coda alla Vaccinara – A Classic Italian Oxtail Stew

00:00-00:10 Intro
00:10-00:28 Soaking the Oxtail
00:28-01:15 Making the Soffritto
01:15-02:30 Cooking the Oxtail
02:30-03:15 Making the Celery Sauce
03:15-04:10 Preparing the Mashed Potatoes
04:10-04:29 Serving

Today, I want to show you how to prepare Coda alla Vaccinara, a classic Italian oxtail stew. The slow cooking process gives this dish a rich, deep flavor and makes the meat incredibly tender. Give it a try!

Ingredients:

Oxtail stew:

Oxtail: 1 kg (cut into pieces)
Celery: 1 stalk
Onion: 1 large
Carrot: 1
Peeled tomatoes: 400g
Garlic: 1 clove
Red wine: 1 glass
Extra virgin olive oil
Lard: 50g
Salt and pepper: to taste
Celery sauce:

Celery: 3 stalks
Pine nuts: 40g
Dark chocolate: 20g
Mashed potatoes:

Potatoes: 800g
Milk: 200g
Butter: 30g
Parmesan: 30g
Salt
Nutmeg
Preparation:

In a bowl, dissolve 15g of vinegar in 1 liter of water. Submerge the oxtail pieces and let them soak for 30 minutes, then rinse and dry them thoroughly.

Heat a drizzle of olive oil in a large pan and sear the oxtail on all sides until browned. Remove the meat from the pan.

Add the lard, sliced into strips, and cook over low heat until it releases its fat. Add the diced onion, celery, and carrot. Sprinkle with a pinch of salt and cook on low heat for 10 minutes.

Stir in the finely chopped garlic and a tablespoon of tomato paste, letting it toast for a few minutes. Return the meat to the pan, deglaze with red wine, and once the alcohol evaporates, add the crushed peeled tomatoes. Season with salt and pepper. Transfer the pan to the oven and cook at 150°C for at least 3–4 hours.

To prepare the celery sauce, boil the celery (cut into pieces) in salted water for 15 minutes. Blend the celery, then add a ladle of the cooking sauce, the pine nuts, and the grated dark chocolate. Pour the mixture into the pan with the meat and mix well.

For the mashed potatoes, boil the potatoes until soft, then mash them using a potato masher. Season with salt and nutmeg, return to low heat, and stir in the warm milk until smooth. Off the heat, mix in the butter and Parmesan.

Plate the Coda alla Vaccinara with the mashed potatoes and enjoy!

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