Coda alla Vaccinara (Oxtail Stew)

Method

1. Dredge the oxtail pieces in flour.
2. In a pan, melt a knob of butter, add the floured oxtail, and brown on all sides. Season with a pinch of salt.
3. Set the browned oxtail aside.
4. Prepare the soffritto: finely dice onion and carrot. In the same pan, use some pancetta fat, add a garlic clove, a bay leaf, and three cloves.
5. Deglaze with white wine and let the alcohol evaporate.
6. Add crushed peeled tomatoes.
7. Return the oxtail to the pan and add water to cover.
8. Cook gently over low heat for at least 3 hours, until the meat is very tender.
9. At the end of cooking, stir in a little dark chocolate.
10. Serve hot.