Serves: 4
Total Calories: 231

1/4 cup olive oil
3 pounds oxtails, cut into 1 1/2-inch chunks
1 large onion, chopped
2 cloves garlic, finely chopped
1 cup dry red wine
2 1/2 cups peeled, seeded and chopped fresh tomatoes, or drained and chopped canned tomatoes
1/4 teaspoon ground cloves
salt and freshly ground black pepper
2 cups water
6 ribs tender celery, chopped
1 tablespoon chopped bittersweet chocolate
3 tablespoons pine nuts
3 tablespoons raisins

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the olive oil. Pat the oxtail dry and add to the pan only as many pieces as will fit comfortably in a single layer. Brown the pieces well on all sides, about 10 minutes per batch. Transfer the pieces to a plate.

2 Add the onion and cook, stirring occasionally, until golden. Stir in the garlic and cook 1 minute more. Stir in the wine, scraping the bottom of the pan.

3 Return the oxtail to the pan. Add the tomatoes, cloves, salt and pepper to taste, and water. Cover the pan and bring the liquid to a simmer. Reduce the heat and cook, stirring occasionally, until the meat is tender and coming away from the bones, about 3 hours.

4 Meanwhile, bring a large saucepan of water to a boil. Add the celery and cook 1 minute. Drain well.

5 Stir the chocolate into the pan with the oxtails. Add the celery, pine nuts, and raisins. Bring to a simmer. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 231
Calories from Fat: 120

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