Coda alla Vaccinara (Roman-Style Oxtail Stew)

• 2 tbsp Extra virgin olive oil
• 1.2 kg Oxtail, bone-in pieces
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 200 g Celery
• 150 g Carrot
• 1 large Yellow onion
• 4 cloves Garlic
• ½ tsp Chili flakes
• 2 tbsp Tomato purée
• 350 ml Dry Red Wine
• 800 g Canned chopped tomatoes
• 500 ml Water
• 1 tsp Cocoa powder
• 15 g Fresh parsley

1. Pat the oxtail dry and season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the oxtail in batches until deeply coloured on all sides, then transfer to a plate. Pour off any excess fat so you have a thin coating left in the pot.
3. Lower the heat to medium and add the celery, carrot and onion. Cook, stirring often, for 8 to 10 minutes until softened and lightly golden.
4. Stir in the garlic and chilli flakes and cook for 1 minute until fragrant. Add the tomato purée and cook for 2 minutes, stirring, to take the raw edge off.
5. Pour in the red wine and bring to a lively simmer, scraping up any browned bits from the base. Simmer for 5 to 7 minutes until reduced by about a third.
6. Add the chopped tomatoes and water, then return the oxtail and any juices to the pot. Bring back to a gentle simmer, cover slightly ajar, and cook on low for 2 hours, turning the pieces once or twice, until the meat is very tender and starting to come away from the bone.
7. Uncover and simmer for 20 to 30 minutes until the sauce is glossy and lightly thickened, skimming excess fat if needed. Stir in the cocoa powder and simmer for 2 minutes to blend.
8. Finely chop the parsley and stir most of it through the stew. Taste and adjust with a little more salt, pepper, or chilli flakes if you like, then serve with the remaining parsley scattered over.

Made this recipe? Rate it — a comment is optional.