Coda alla Vaccinara

Method

1. Heat a drizzle of extra virgin olive oil in a large pot. Add prosciutto fat and a bit of lean gambuzza (or celery). Sauté with half a carrot, a piece of celery, and a garlic clove for about 3-4 minutes.
2. Add the oxtail, season with salt and pepper, and brown on all sides over medium-high heat for 5-6 minutes.
3. Pour in a glass of dry white wine and let the alcohol evaporate over high heat.
4. Crush canned tomatoes by hand and add them to the pot.
5. Lower the heat to the minimum and cook for at least 4 hours, partially covered. Add a little cold water if needed during cooking.
6. After 4 hours, add the remaining celery (cut very finely, about half the weight of the oxtail) and continue cooking for another hour.
7. Remove the lid, add 1 tablespoon of bitter cocoa powder, and mix well. Cook for another 15-20 minutes without the lid.
8. The coda is ready when the meat easily separates from the bone.
9. Serve as a main course, or use the sauce to dress rigatoni. Top with grated Pecorino Romano.