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