Coda alla Vaccinara

Ingredients

• 11.5kg (3.3 lb) oxtail, cut into sections
• 23 tbsp olive oil
• 31 large onion, finely chopped
• 44 celery stalks, sliced (including some leaves)
• 52 carrots, diced
• 64 garlic cloves, crushed
• 7200ml (¾ cup) dry red wine
• 8400g (14 oz) canned crushed tomatoes
• 92 tbsp tomato paste
• 102 bay leaves
• 11Fresh thyme and marjoram
• 12Pinch of cloves and nutmeg
• 1330g (1 oz) dark chocolate or 1 tbsp cocoa (traditional Roman addition, optional)
• 14Salt and freshly ground black pepper
• 15Chopped parsley, to serve

Instructions

1. 1Season the oxtail pieces well with salt and pepper. In a large heavy-based casserole, heat olive oil over medium-high heat and brown the oxtail pieces on all sides in batches. Remove and set aside.
2. 2In the same pot, sauté the onion, celery, and carrots over medium heat for 8–10 minutes until softened. Add the garlic and cook 1 more minute.
3. 3Pour in the red wine and let it bubble for 2–3 minutes, scraping up any browned bits from the bottom.
4. 4Add the tomatoes, tomato paste, bay leaves, thyme, marjoram, cloves, and nutmeg. Stir to combine.
5. 5Return the oxtail to the pot. Add enough water or broth to nearly cover the meat. Bring to a boil, then reduce heat to very low.
6. 6Cover and braise for 3–4 hours, stirring occasionally, until the oxtail is meltingly tender and falling off the bone. If using chocolate, stir in during the last 30 minutes.
7. 7Adjust seasoning. Serve with crusty bread, creamy polenta, or rigatoni pasta. Garnish with fresh parsley.