How to make
Heat half of the olive oil over high heat and cook the oxtail slices on all sides. Take them out and place them into a deep bowl and cover them with a lid.
Reduce the heat and add the remaining olive oil and minced onion with the garlic and one stalk of celery to the fat. Fry, by reducing the heat, then add the carrots, which need to be cut into at least 5 mm thick circles. When they are fried, add the bacon and cook them until some of its fat melts.
Return the pieces of oxtail, pour the wine and stew for 2 minutes, then leave them under a lid for another 2-3 minutes, until the alcohol evaporates.
Grate the tomatoes, add the paprika, a little black pepper, cloves, bay leaf and a pinch of salt. Pour the beef broth or water and simmer for 2.5 hours. Monitor the liquid level.
Add the cocoa dissolved in a little of the broth or water and cut the second stalk of celery and parsley into bulky pieces (optional). Cook for another hour or until the meat is perfectly tender and easily separates from the bone. Finally, add as much salt as you like, add a pinch of cinnamon, nutmeg and a little black pepper. Stew the stew for 15 minutes and turn off the stove.
The Roman Stew is much tastier, when it is left to stand for at least 3-4 hours before serving.
Enjoy your meal!
