Make Ahead

And Now our Tail Comes to an End; Coda alla Vaccinara

January 19, 2010
1 Ratings
  • Serves 4
Author Notes

Oxtail Roman style. The best I've ever tasted was at Da Nerone close by the by that giant round thingy in the Celio district. —pierino

What You'll Need
  • 2 pounds oxtail
  • 28 ounces canned tomatoes
  • 4 celery ribs with leaves
  • 2 cloves garlic chopped
  • 2-4 anchovy fillets
  • 1 cup white wine
  • 2-4 tablespoons superfine flour (Wondra)
  • salt and pepper
  • 1 bay leaf
  1. In a large dutch oven heat up your olive oil until it shimmers. Meanwhile dredge the oxtail pieces in flour. Brown the pieces in batches.
  2. Remove the oxtail and sweat down the garlic and anchovies. The anchovies really do need to melt.
  3. Add the white wine and the celery (Rome loves celery). You have given the celery a coarse chop, right? If not, do so now. Don't lose those leaves because the more the better and you need their herbacious flavor. Stir, stir with a wooden or silicone spoon..
  4. Return the ox tails to the pot and add the tomatoes and bay leaf. Bring this to a simmer. Season with salt and pepper and cover.
  5. It will take about 3 to 4 hours on a low simmer for the ox tail to cook completely. You want it to melt off of the bone. The connective tissues should break down and enhance your sauce. Be patient because it matters. You will be rewarded with an aromatized kitchen and delicious food.

See what other Food52ers are saying.

  • ChefJune
  • Maria Teresa Jorge
    Maria Teresa Jorge
  • TheWimpyVegetarian
  • pierino
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

5 Reviews

ChefJune August 31, 2016
Well, this certainly couldn't be easier! And I know it will be better than good! Saving for winter. :) Grazie mille!
Maria T. January 22, 2010
Pierino, what is a dutch oven? And please, don't put an end to your tail, the recipe is delicious! And yes, oxtail does take a long time to cook, but so little to eat. I still have some of mine left to eat tomorrow Yes!
pierino January 24, 2010
You could call it a "french" oven as well, but cast iron (maybe enameled) with an oval or round shape, with a lid. Say, Staub or Le Creuset, or Lodge or....I use one as a "gumbo pot" and it doubles for deep frying.
Maria T. January 24, 2010
Ok, so it's a Le Creuset pot right. And it's cooked on the gas burner, not in the oven, is that it?! Sometimes I get so lost with some terminology you use in the States, not even mentioning the ounces and cups!
TheWimpyVegetarian January 19, 2010
Oxtail is one of my favorite dishes. I make it a few times through the winter for a hearty, satisfying meal and am always sad to eat the last bit. The recipe I use isn't mine - it's one we had in culinary school - so I'm not posting for the contest, but will definitely keep your recipe in mind when I make them next. I've never included anchovies in my renditions but looks like an interesting flavor addition. Thanks for posting!