Summary

Ingredients

• 2 kg oxtail, cut into approx. cm thick slices
• 200 g bacon, streaky
• 125 g onion (s)
• 2 cloves garlic)
• 5 tablespoon olive oil
• 5 clove (s)
• 0.25 liter ¼ white wine, drier
• 300 g tomato (s), chunky, freshly peeled or canned
• 1 bar chocolate, very, very good, dark and bitter
• 500 g celery
• 50 g butter
• 50 g pine nuts
• Salt and pepper from the mill

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Instructions

1. This recipe has followed me all my life as a handwritten note that has been copied several times and copied again and again, which is passed on from mother to daughter - and it is always super delicious. A feast! After the sauce everyone licks their fingers and it doesn`t taste like chocolate, I promise!
2. Cut off the coarse fat from the oxtail, wash the oxtail and pat dry. Cut the bacon, peeled onions and peeled garlic into cubes.
3. Heat the oil on the stove in a large ovenproof casserole and drain the bacon in it. Fry the oxtail brown all over, add onions, garlic and cloves and season with salt and pepper. Deglaze with white wine and let simmer covered for about 15 minutes. After the 15 minutes add the chunky tomatoes, then stew everything for an hour.
4. You could take a break here, e.g. if you want to prepare the meat a day in advance. Simply put the roaster in the cold until the next point.
5. Now just cover the meat with water, cover and put in the oven at 150 ° C top and bottom heat for a good four hours. The meat doesn`t mind if it`s a few minutes more or less, so it`s perfect for guests.
6. Roughly chop the chocolate half an hour before the end of the cooking time. Clean the celery and cut into pieces as thick as a finger, wash and cover, dripping wet, and sauté in the butter for about 15 minutes over a medium heat.
7. Take the roasting pan out of the oven. Pour about 1/4 liter of the oxtail stock (I usually take two soup ladles from the roaster) over the celery, melt the chocolate in it and add the pine nuts. By the way, they don`t have to be roasted. Then add the chocolate sauce to the oxtail in the roaster and let it steep for 5 - 7 minutes over low heat.
8. Here would be the second break if you need one. If you want to release the bones now, you can do that and gently warm everything up later.
9. We always put the roaster as it is in the middle of the table and everyone takes what they like. If you want something a little more noble, you can of course first release the bones and pluck the meat a little and then serve, e.g. with homemade ribbon noodles. But it also only fits baguette or ciabatta.