Coda ala Vaccinara

Ingredients

• 900g oxtail or veal tail (about two small tails), chopped into large pieces
• 700ml tomato passata
• 80g guanciale
• 3 large carrots
• 3 sticks of celery
• 2 onions
• 1 clove garlic
• 1 fresh red chili
• 1 glass of white wine
• 5 tablespoons olive oil
• 2 small bunches fresh rosemary
• 2 bunches fresh sage
• 1 tablespoon of bitter cocoa powder
• Salt

 Method

1. First prepare the stock. 
2. Cut one of the carrots into four pieces, one onion chopped in half, one bunch of rosemary and one of sage tied together, one stick of celery cut into large chunks and the pieces of oxtail. 
3. Lob it all in a large pot.
4. Cover with water, add a good pinch of salt. 
5. Bring to boil and simmer for 45 minutes.
6. In the meantime finely chop one carrot, one onion, one stick of celery, the chili, garlic and guanciale into small cubes. 
7. Once the stock is ready, remove the oxtail and strain and retain the extra liquid.
8. Add the oxtail and brown for a further 10 minutes, then add the white wine.
9. Once the alcohol has evaporated, scrape up the brown bit on the bottom of the pot.
10.  Add the passata, a pinch of salt and enough stock to cover the pieces of oxtail.
11. Cook on a high heat for 15 minutes then turn the heat to low and cook slowly for at least four hours. 
12. Stir occasionally.
13. If the liquid reduces too much just top up with a ladle of stock. 
14. About one hour before serving cut the remaining carrot and celery into large slices and add to the stew.
15.  Five minutes before serving add a tablespoon of bitter cocoa powder and stir. 
16. Remove the oxtail and serve with a dusting of cocoa.
17. Keep the leftover sauce to use with pasta the next day.