Oxtail alla Vaccinara - Oxtail Roman style

Serves 6

Ingredients

2 kg of ox tail cut into small pieces
100 grams sultanas
100 grams pine nuts
75 grams good quality cooking chocolate
2 medium onions
1/2 litre good red wine ( if possible Barolo)
100 grams tomato paste
10 ml olive oil
meat stock - approx 1/2 litre

Method

Cut the onion into large pieces

Heat the oil in a wide saucepan , add oxtail and onions.

Fry over fierce heat so that the pieces of oxtail get crusty and well browned

Add the pine nuts and the sultanas and season with pepper and a little salt

Cut the chocolate into small pieces and combine through the pan

Pour in wine and allow to evaporate a little then add tomato paste and amalgamate well.

Cover with meat stock

Reduce the heat very low and let it cook very gently for two hours. Add more stock to moisten if necessary

Serve with steamed potatoes