Oxtail Stew with Spanish Flavors

Preheat a Dutch oven over medium-high heat, allowing the oil to reach its smoke point. Sear oxtail in batches until nicely browned, then remove it from the pot and set it aside for later use.

Next, sauté a mixture of onions, garlic, and bell peppers in the same pot until they have softened and turned a pale shade of white. This should take about 5 minutes, during which time you must stir constantly to prevent burning.

Now, add a splash of white wine to the pot and bring it to a gentle boil. Allow the liquid to simmer for 5 minutes, stirring occasionally. After this initial cooking phase, add the browned oxtail back into the pot along with some beef broth, dark chocolate, and a few bay leaves. Return the mixture to a gentle simmer, then gradually reduce the heat to a low simmer and cover the pot. Let it cook for 3 hours, allowing all the flavors to meld together.

After this lengthy cooking period, season your dish with a pinch of salt and a sprinkle of paprika. Stir in some chopped carrots, then cover the pot once more and allow them to cook until they are tender.