Cocoa and Wine Braised Oxtails

A rich, intoxicating braise of tender oxtails, veggies, wine and cocoa powder for an added layer of flavour. Your family and friends will catch this aroma down the street, beckoning them home!

Course Main Course

Prep Time 25 minutes

Cook Time 3 hours

Total Time 3 hours 25 minutes

Servings 6

Ingredients

2 tbsp olive oil
4 lb (2 kg) oxtails about 8-10 pieces
1 large onion diced
6 medium garlic cloves minced
2 large carrots diced
2 celery ribs diced
3-4 fresh rosemary sprigs, chopped to give you 2 tbsp worth or 2 tsp dried
1/2 cup sun dried tomatoes in oil chopped
2 cups dry red wine
3/4 cup (200 ml) beef stock or broth
2 tbsp softened butter
2 tbsp AP flour
2 tbsp raw cocoa powder

Instructions

Heat the oil in a large wide pan or braiser over medium high.
Add the oxtails in one layer (work in batches if necessary, although, in the end they should all fit at the same time) and sear on each side till well browned (about 5 minutes per side) Remove to a plate. Adjust heat if searing too quickly or starting to char.
Reduce the heat to medium and add the onions and garlic to the pan. Stir to coat in any remaining fat and cook for about 1 minute.
Add the carrots and celery. Stir and cook till just starting to soften, about 4-5 minutes.
Nestle the meat back into the vegetables, so that they all fit in one layer.
Sprinkle with the rosemary and sun dried tomatoes.
Add the wine and beef stock and bring up to a boil.
Cover with a lid and reduce the heat to low. You want a gentle bubble, a low simmer, but with regular bubbling going on.
Cook for about 3 hours or until the meat is very tender.
Remove the meat from the sauce to a plate.
Combine the butter, flour and cocoa powder in a small bowl. Mash with a fork until you have formed a paste.
Add this paste to the liquid and bring up to a boil.
Cook until starting to thicken nicely. Season with kosher salt and cracked pepper.
Return the meat to the pot and let the sauce coat the meat.
To serve: Serve the meat and some of the gravy and veggies over a plate or bowl of creamy carbs!

Recipe Notes

You can totally substitute the oxtails with osso bucco veal shanks, or beef short ribs, or lamb shanks. Follow every step. The only change will be the timing needed to cook the meat through. For instance, the veal may only require 2 hours. But you can easily check this after the 2 hour mark for any of the above. Since you are cooking at such a low temperature, there is no way any cut of meat will be done in less than the two hours. You really want TENDER. Ready to fall of the bone tender. You really can't overcook these cuts, since they are surrounded by the best liquids- they won't dry out.