Coda alla Vaccinara

Probably one of the best-known recipes of Roman cuisine, the lengthy preparation required for this dish - about 4 or 5 hours - make it difficult to cook, but it is a real treat! The oxtail and part of the cheek of the ox are first soaked in fresh water for 4 hours, then cut into chunks and browned in lard with onion, carrots, celery and parsley. This is then braised over a low heat until the herbs and vegetables are soft. White wine is then added, and slowly cooked off. The braise is then covered with tomato polpa and allowed to finish cooking gently for 3 to 4 hours, replenishing the liquid from time to time with some stock as needed. Finally sultanas, pine nuts and bitter cocoa powder are added and the dish cooked on until the sauce becomes thick and succulent.