Meat, Italy
Oxtail alla vaccinara with polenta
Oxtail alla vaccinara is a slow braised Roman dish for 4 people, ready in 3 hours 30 minutes, medium difficulty, at €3.80 per person. The key to success is cooking it low and slow until the meat falls off the bone, with celery added at the end for freshness. It's served with polenta to soak up the rich tomato and red wine sauce.
A weekend dish that simmers gently, oxtail alla vaccinara straight from the Roman slaughterhouse district, with polenta to mop up every bit of sauce.
- Total time
- 3 h 30
- Difficulty
- Medium
- Cost per person
- €3.80
- Calories per person
- 590 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Oxtail alla vaccinara is a traditional Roman dish that comes from the city's old slaughterhouse district. The meat simmers for hours until it falls right off the bone, turning rich and gelatinous in a tomato sauce built on red wine and vegetables. Celery, stirred in only at the very end, adds a crisp, fresh note that cuts through the richness of the meat.
This is a weekend project, the kind of dish you start on a Sunday morning to eat that evening or the next day, and Mon Chou thinks it actually tastes better reheated. Soft, mild polenta is there to soak up every drop of sauce, making this a satisfying match for a dish that needs time but barely any watching. It's a great one for guests, as long as you plan a day ahead.
The ingredients
Butcher
- Oxtail, cut into pieces 1.5 kg
Pantry
- Peeled tomatoesoften in the pantry 800 g
- Red wine 25 cl
- Instant polentaoften in the pantry 300 g
- Wateroften in the pantry 1.2 l
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Celery stalks 4
- Onion 2
- Carrot 2
- Garlic 3 cloves
Allergens Celery
The step by step recipe
-
Brown the oxtail pieces on all sides in a Dutch oven with the olive oil. 15 min
Don't crowd the pot, the pieces need to brown, not steam.
-
Add the onion, carrot, garlic and two chopped celery stalks, and cook until softened. 8 min
Scrape up the browned bits from the bottom of the pot, they give the sauce real depth.
-
Pour in the red wine, let it reduce by half, then add the tomatoes, season with salt and pepper, and cover. 5 min
The wine needs to reduce to lose its alcohol and sharpness.
-
Simmer over very low heat until the meat falls off the bone. Add the remaining celery, cut into pieces, for the last half hour. 2 h 30
Celery is the signature finishing touch of vaccinara style, it adds freshness.
-
Cook the polenta in salted water according to the package instructions, then serve with the oxtail and its sauce. 12 min
Stir the polenta often, it sticks to the bottom of the pot quickly.
Our tips to get it right
- Pick oxtail pieces with some fat still on them, it slowly melts into the sauce and gives it body.
- Check for doneness by poking the meat with a fork, it should pull away with no resistance, otherwise keep it on low heat a bit longer.
- Skim the fat off the top with a spoon before reheating, it rises naturally to the surface once the sauce has cooled.
The variations
- Swap the oxtail for beef shank or beef cheeks, both turn out just as tender with a similar cooking time.
- For a vegetarian version, replace the meat with whole button mushrooms and chickpeas, cutting the simmering time down to 45 minutes.
- For kids, blend part of the sauce with the vegetables until smooth, and serve the polenta pan fried into little golden cubes.
What to serve it with
- Creamy or grilled polenta
- Crusty bread for the sauce
- A glass of Italian red wine
Storage
Oxtail alla vaccinara keeps for 3 days in the fridge in a sealed container, and it actually tastes better the next day. It freezes well for up to 3 months, without the polenta. Reheat gently over low heat with a splash of water if the sauce has thickened too much.
Questions about this dish
Can you make oxtail alla vaccinara ahead of time?
Yes, it's actually recommended. The sauce develops more flavor overnight, and the fat lifts off easily once the dish has cooled.
Can you use a different cut instead of oxtail?
Beef shank or beef cheeks work well, since they both become tender after a long braise. The cooking time stays close to what oxtail needs.
Why is the celery added only at the end of cooking?
Celery cooked too long loses its crunch and freshness. Added in the last half hour, it keeps a bit of bite and balances the richness of the meat.
Can this dish be frozen?
Yes, oxtail alla vaccinara freezes very well for up to 3 months, without the polenta, which is best made fresh right before serving. Thaw it in the fridge before reheating gently.
How long does it take to make an oxtail alla vaccinara with polenta?
Count 3 h 30 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in an oxtail alla vaccinara with polenta?
About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does an oxtail alla vaccinara with polenta cost?
About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains celery. Always check the labels of the products you buy.
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