With a little bit of chocolate, this is a hearty stew fit for a king.

Ingredients

* 1/4 C. olive oil
* 3 lbs. oxtail, cut into 1 1/2-chunks
* 1 lg. onion, chopped
* 2 garlic cloves, chopped
* 1 C. dry red wine
* 2 1/2 C. peeled, seeded and chopped tomatoes
* 1/4 tsp. ground cloves
* salt
* pepper
* 2 C. water
* 6 celery ribs, chopped
* 1 Tbs. chopped bittersweet chocolate
* 3 Tbs. pine nuts
* 3 Tbs. raisins

Directions

In a large Dutch oven, heat olive oil. Pat oxtail dry and add to the pan only as many pieces as will fit in a single layer. Brown the pieces well on all sides, about 10 minutes per batch. Transfer pieces to a plate. Add onion and cook until golden. Stir in the garlic and cook 1 minute more. Stir in the wine, scarping the bottom of the pan.

Return the oxtail to the pan. Add the tomatoes, cloves, salt and pepper to taste, and water. Cover the pan and bring liquid to a simmer. Reduce the heat and cook until meat is tender, about 3 hours. Meanwhile, bring a large saucepan of water to a boil. Add the celery and cook 1 minute. Drain well. Stir the chocolate into the pan with the oxtails. Add celery, pine nuts and raisins. Bring to a simmer. Serve hot.

Serves 4-6.

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