World Flavors Cookbook

Coda alla Vaccinara

Roman oxtail braised with celery, tomatoes, and dark chocolate in the classic 'alla vaccinara' style.

Cuisine: Italy

Ingredients

• 1.5kg oxtail, jointed
• 1 onion, diced
• 4 stalks celery, sliced
• 400g canned tomatoes
• 150ml dry white wine
• 2 tbsp tomato paste
• 30g dark chocolate, grated
• 2 tbsp pine nuts
• 2 tbsp raisins
• 4 tbsp olive oil
• Salt and pepper

Instructions

1. Brown oxtail in olive oil in batches. Set aside.
2. Saute onion and celery in the same pan.
3. Add wine and reduce. Add tomatoes and tomato paste.
4. Return oxtail. Cover and braise at 160C for 2.5-3 hours.
5. In the last 20 minutes, add chocolate, pine nuts, and raisins.
6. Serve with polenta or crusty bread.