Coda alla Vaccinara (Roman Oxtail Stew)

• 2 tbsp Extra virgin olive oil
• 1.5 kg Oxtail, cut into joints
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Yellow onion
• 1 large Carrot
• 6 pieces Celery
• 4 cloves Garlic
• 2 pieces Bay leaves
• 250 ml Red wine, dry
• 800 g Canned chopped tomatoes
• 750 ml Beef stock
• 20 g Dark baking chocolate

1. Pat the oxtail dry and season all over with the salt and pepper. Finely chop the onion, carrot and 3 pieces of the celery; slice the remaining celery into chunky lengths. Lightly crush the garlic cloves.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the oxtail in batches until deeply coloured, 8 to 10 minutes per batch, then transfer to a plate. Lower the heat to medium.
3. Add the chopped onion, carrot and chopped celery to the pot and cook, stirring, until softened and lightly golden, about 10 minutes. Add the garlic and bay leaves and cook for 1 minute until fragrant. Pour in the red wine and simmer for 5 minutes, scraping up any browned bits.
4. Stir in the tomatoes, then return the oxtail and any juices to the pot. Add the beef stock and bring to a gentle simmer. Cover with the lid slightly ajar and cook on low for 2 hours, turning the pieces once or twice, until the meat is very tender.
5. Add the chunky celery and continue to simmer, uncovered, for 25 to 35 minutes until the celery is tender and the sauce is glossy and slightly thickened. Skim off excess fat from the surface if needed. Taste and adjust seasoning with a little more salt and pepper if required.
6. Finely grate the dark chocolate into the stew and stir until melted and fully incorporated. Simmer for 2 to 3 minutes, then remove the bay leaves. Rest off the heat for 10 minutes before serving so the sauce settles.

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