Name: Roman-Style Braised Oxtail Stew
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 1/2 lbs oxtail pieces (cut into 2-inch segments, excess fat trimmed); 3 tbsp extra-virgin olive oil; 1 large yellow onion, finely chopped; 2 carrots, finely chopped; 3 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry white wine; 1 can (28 oz) crushed San Marzano tomatoes; 2 cups beef stock or low-sodium broth; 1 small cinnamon stick; 2 whole cloves; 2 bay leaves; 1 tsp fine sea salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1 large celery heart (about 1 1/2 lbs), trimmed and cut into 3-inch lengths; 2 tbsp extra-virgin olive oil; 3 salted anchovy fillets, chopped (optional, but traditional); 1/4 cup dry white wine; 1/2 cup beef stock; 2 tbsp chopped fresh mint; Zest of 1 lemon; 1/2 cup freshly grated Pecorino Romano; 2 tbsp chopped flat-leaf parsley; Crusty rustic bread or creamy polenta, for serving

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A classic Roman oxtail stew simmered low and slow until the meat falls from the bone, enriched with tomato, white wine, and a whisper of warm spice. The traditional accompaniment of braised celery adds a sweet, herbaceous counterpoint to the deep, savory sauce.

Prep Time25 mins

Cook Time240 mins

Total Time265 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

640 kcalCalories
38 gFat
13 gSaturated Fat
14 gCarbs
3 gFiber
7 gSugar
54 gProtein
980 mgSodium
1180 mgPotassium
220 mgCalcium
7 mgIron
9 mgVitamin C
280 mcgVitamin A

Ingredients

For the stew

3 1/2 lbs oxtail pieces (cut into 2-inch segments, excess fat trimmed)
3 tbsp extra-virgin olive oil
1 large yellow onion, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 cup dry white wine
1 can (28 oz) crushed San Marzano tomatoes
2 cups beef stock or low-sodium broth
1 small cinnamon stick
2 whole cloves
2 bay leaves
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper

For the braised celery

1 large celery heart (about 1 1/2 lbs), trimmed and cut into 3-inch lengths
2 tbsp extra-virgin olive oil
3 salted anchovy fillets, chopped (optional, but traditional)
1/4 cup dry white wine
1/2 cup beef stock
2 tbsp chopped fresh mint
Zest of 1 lemon

To finish and serve

1/2 cup freshly grated Pecorino Romano
2 tbsp chopped flat-leaf parsley
Crusty rustic bread or creamy polenta, for serving

Directions

Pat the oxtail pieces very dry with paper towels and season generously with salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high until shimmering, then brown the oxtail in batches (do not crowd the pan) for 2 to 3 minutes per side until deeply caramelized. Transfer to a plate and repeat with the remaining pieces.
Reduce the heat to medium and add the chopped onion and carrots to the same pot. Cook, stirring and scraping up the browned bits from the bottom, for 6 to 8 minutes until softened and golden. Add the garlic and cook 1 minute more, then stir in the tomato paste and cook 2 minutes until it darkens to a brick-red color.
Pour in the white wine and simmer for 3 to 4 minutes to cook off the alcohol. Add the crushed tomatoes, beef stock, cinnamon stick, cloves, and bay leaves, then nestle the oxtail and any accumulated juices back into the pot. The liquid should almost cover the meat; add a splash more stock if needed.
Bring the stew to a gentle boil, then reduce the heat to the lowest possible setting. Cover partially with a lid and simmer very slowly for 3 1/2 to 4 hours, turning the oxtail pieces every hour, until the meat is fork-tender and pulling cleanly from the bone. If the sauce becomes too thin, uncover for the final 30 minutes to thicken.
While the stew braises, prepare the celery: warm the olive oil in a wide skillet over medium heat. Add the chopped anchovies and stir until they dissolve, about 1 minute. Add the celery, turn to coat, then pour in the white wine and stock. Cover and simmer gently for 18 to 22 minutes until the celery is tender but still holds its shape. Uncover, stir in the mint and lemon zest, and season lightly.
When the oxtail is done, carefully lift the pieces from the sauce. Discard the bay leaves, cinnamon stick, and cloves. Skim excess fat from the surface of the sauce, then taste and adjust the seasoning. Return the oxtail to the pot and warm through for 5 minutes.
To serve, spoon a generous pool of sauce onto each warmed plate, arrange 2 to 3 oxtail pieces on top, and lay braised celery alongside. Scatter with Pecorino Romano and parsley, and serve immediately with thick slices of toasted bread or soft polenta to catch the rich sauce.

Cook’s Notes

The day after: like most long-braised dishes, Coda alla Vaccinara is even more flavorful the next day. Cool, refrigerate, and reheat gently with a splash of stock; the sauce will be richer and the meat more velvety.
Degreasing matters: oxtail releases a lot of fat during braising. For a cleaner sauce, chill the stew overnight, scrape off the solidified fat, then reheat, or skim thoroughly before serving.
For an authentic Roman finish, some cooks tie a small cheesecloth sachet with whole cloves and a cinnamon stick so the spice is subtle and easy to remove; the gentle warm note should be a whisper, not a flavor statement.
Browning is non-negotiable: take the time to get a deep, dark crust on the oxtail in batches. The Maillard reaction builds the deep, savory backbone of the sauce and cannot be rushed.