Coda alla Vaccinara (Roman Oxtail Stew — Offal and Chocolate)

Ingredients

• 1.2kg oxtail, cut into 5cm segments, trimmed of excess fat
• 60ml extra virgin olive oil
• 150g onion, roughly chopped
• 100g celery, roughly chopped
• 80g carrot, roughly chopped
• 4 cloves garlic, crushed
• 150ml dry white wine
• 300ml beef stock, high-grade
• 400g canned tomatoes (San Marzano DOP), crushed
• 30g dark chocolate, 70% cocoa solids, grated
• 60g pine nuts, lightly toasted
• 60g golden raisins, plumped in warm water
• 2 bay leaves, 3 juniper berries, 1 sprig rosemary
• Salt and Tellicherry black pepper

Method

1. 1
   Pat oxtail segments dry; season with salt and pepper; heat olive oil in a large heavy-bottomed pot over medium-high heat and brown meat in batches (3–4 minutes per side), transferring to a plate.
2. 2
   Add soffritto (onion, celery, carrot, garlic) to the pot and sauté until deeply caramelized (6–8 minutes); deglaze with wine, scraping up fond.
3. 3
   Return oxtail to pot; add stock, crushed tomatoes, bay leaves, juniper, and rosemary; bring to a simmer, cover, and braise at 160°C for 2.5 hours until meat is fork-tender.
4. 4
   Remove oxtail; strain braising liquid through a fine sieve, pressing solids gently; discard solids and return liquid to pot.
5. 5
   Skim fat from surface; whisk in grated chocolate until fully dissolved; add pine nuts and drained raisins.
6. 6
   Return oxtail to sauce; taste and season with salt and pepper; simmer gently for 5 minutes to meld flavours.
7. 7
   Serve in shallow bowls with sauce, ensuring each portion includes meat, nuts, and raisins.