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Best Easy Coda alla Vaccinara Recipe

Name: Best Easy Coda alla Vaccinara Recipe
Total time: 180 min
Yield: 320 g
Ingredients: oxtail 3 lbs; yellow onion 1 cup; celery stalks 2 cups; carrot 1 cup; canned diced tomatoes 2 cups; dry white wine 1 cup; water 2 cups; olive oil 3 tbsp; garlic cloves 3 pieces; bay leaf 2 pieces; unsweetened cocoa powder 1 tbsp; ground black pepper 0.5 tsp; kosher salt 2 tsp

Roman oxtail braised for hours with tomatoes, celery, and cocoa for velvety richness. This high protein mediterranean family dish is a carnivore classic with incredible depth of flavor.

Cook 180 min Difficulty NORMAL 420 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

oxtail 3 lbs
yellow onion 1 cup
celery stalks 2 cups
carrot 1 cup
canned diced tomatoes 2 cups
dry white wine 1 cup
water 2 cups

Seasonings/Sauce

olive oil 3 tbsp
garlic cloves 3 pieces
bay leaf 2 pieces
unsweetened cocoa powder 1 tbsp
ground black pepper 0.5 tsp
kosher salt 2 tsp

Nutrition summary

Carbohydrates 16 g 15%

Protein 36 g 34%

Fat 25 g 51%

Serving size 320g

Cooking steps

1

Pat oxtail pieces dry and season with salt and pepper. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat until shimmering. Sear oxtail in batches until well browned on all sides, about 8–10 minutes per batch.
2

Lower heat to medium. Add chopped onions, carrots, celery, and sauté gently, stirring frequently, until vegetables are softened and the onions are translucent—about 10 minutes.
3

Add minced garlic and bay leaves; sauté for 1 more minute, ensuring the garlic does not burn. Deglaze the pot with white wine, scraping up browned bits from the bottom; let simmer 2–3 minutes until slightly reduced.
4

Stir in diced tomatoes and water. Bring to a low boil, then reduce heat to low, cover, and simmer gently for 2.5–3 hours, turning the oxtail pieces occasionally and keeping the liquid at just a gentle bubble.
5

Stir in cocoa powder during the last 20 minutes of braising, mixing well. If the sauce is too thin, remove lid and simmer uncovered for the final 10–15 minutes to thicken. Remove bay leaves; adjust seasoning and serve hot.

Personalized Q&A

Q. What ingredients give Coda alla Vaccinara its unique flavor and texture?

The star ingredient is oxtail, which slowly braises to create rich, gelatinous texture and deep savory notes. Celery is essential for authenticity and subtle sweetness, while tomatoes add tang. Unsweetened cocoa powder, stirred in at the end, gives the sauce its signature velvety depth and complexity.

Q. What's the most important cooking technique for great results?

Browning the oxtail thoroughly over medium-high heat develops flavor complexity. For meltingly tender meat, a low simmer over 2.5–3 hours is crucial. Consistent, gentle heat during braising ensures the meat stays juicy and the sauce develops rich body.

Q. How do I get the perfect sauce texture and avoid overcooking?

If your sauce is thin at the end, uncover the pot and let it simmer to reduce and thicken. Turn the oxtails occasionally during braising and check that the liquid never fully evaporates, adding water if necessary. Avoid boiling—the goal is a gentle simmer for fork-tender meat.

Q. What is the nutritional profile per serving for this recipe?

Each serving provides approximately 420 kcal, with 36g protein (34% of calories), 16g carbohydrates (15%), and 25g fat (51%). This makes it a high-protein, moderate fat, and moderate carb dish in line with Mediterranean dietary values.

Best Easy Coda alla Vaccinara Recipe

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