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- 1 Kg Ox Tail (Beef)
- 3 Slices Smoked Bacon (cubed)
- 1 Carrot
- 1 Celery
- 1 small cans tomato (Pelato)
- 1 medium Onion
- 1 glass dry white Wine
- 2 Bay Leaves / Thyme / Marjory
- Salt & Black Pepper
- Butter and olive oil as needed
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! Did you know?
Coda alla vaccinara is a modern Roman stew made of "oxtail" (in fact, usually veal tail) and various vegetables.
Its introduction dates back to times when it was customary to pay a vaccinaro (cattle butcher) in kind with the entrails, hide, and tail of the animal. Butchers developed a way of turning their fee into a delicacy, thus coda alla vaccinara was born. |
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Adnan's Kitchen |
Coda Alla Vacinara
(Oxtail) |
- Chop bacon, carrot, onion, celery and place in a terra cotta pot and let
fry in oil and butter slowly and gently
- Boil sliced ox tail for 1/2 hour then throw away water
- Add ox tail to fried vegetables and let cook for ten minutes to color
- Add Herbs and wine and let evaporate on a high flame.
- Add chopped tomatoes, salt and pepper and ground nutmeg
- Cover with water and let cook on low heat for ca 2 hours
- Stir occasionally to avoid sticking until sauce turns thick and meat parts
from the bone
- Serve either with mashed potatoes or with rice
- Remaining sauce can be used to season pasta especially rigatoni topping
with ptarmigan or pecorino
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