Oxtail Stew

A traditional winter favourite, given a unique flavour by the addition of chocolate

Ingredients

• 2 kg oxtail
• salt, pepper
• 2-3 tablespoons olive oil
• 1 small piece of bacon or pancetta, chopped
• 1 onion, sliced
• 2 cloves garlic, finely chopped
• 1 carrot, sliced
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 cup wine, white or red
• 1 bay leaf
• 800 g canned tomatoes
• 5 celery stalks, chopped
• 2 tbsp raisins
• Cellery leaves, chopped
• 30g dark chocolate
• 2 tbsp pine nuts

Directions

1. Season the oxtails with salt and pepper, and brown them well on all sides in olive oil.

2. Add bacon or pancetta, chopped onion, and garlic, and fry for a few minutes at medium heat.

3. Add carrot, wine, tomatoes, spices; cover the casserole, and cook for 4-5 hours at low heat until the meat is tender and almost falling off the bones. Add water if necessary during cooking; the meat should be almost completely covered with liquid during cooking.

4. Take the casserole from the oven, and remove most of the fat from the surface of the sauce. Add chopped cellery stalks and raisins, make the final seasoning with salt and pepper to taste.

5. Cook for a further 30-45 min more.

6. Add chopped celery leaves and chocolate, mix well after the chocolate has melted.

7. Sprinkle with pine nuts, serve with rice or polenta, or a good Italian bread to soak up the sauce.