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1
Preheat oven to 350 degrees F.
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2
In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves.
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3
Heat mixture until the vegetables start to sweat.
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4
Sprinkle oxtails with salt and pepper and add to the vegetable mixture.
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5
Add the wine and cook for 10 to 15 minutes or until the wine evaporates.
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6
Add the cocoa and vegetable stock.
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7
Transfer mixture to a heatproof casserole.
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8
Cover the casserole and bake in the oven slowly for 2 hours.
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9
Check whether there is too much stock remaining and if so, turn up heat until excess stock evaporates.
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10
Add the tomatoes and cook for 40 minutes with cover on.
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11
Check and stir occasionally.
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12
To make the garnish: Place the water in a saucepan and bring to a boil.
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13
Clean and cut the carrots and celery into 1/4-inch julienne sticks.
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14
Salt the water and cook the celery and carrot sticks together al dente, about 2 minutes.
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15
Drain.
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16
Saute the vegetables with extra- virgin olive oil, salt, and pepper.
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17
Remove pieces of oxtail from the casserole, and put them in a warming dish.
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18
Take the sauce that is left in the casserole dish and pass it through a blender.
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19
To serve: place the oxtail pieces on plates and cover generously with the sauce.
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20
On the top, place the carrots and celery garnish, and decorate with the chopped basil leaves.
