After reading Eda’s recipe called Ancho Pancetta Oxtail Mole (see locavore-project-part-2 ) on her website (www.edamame-eats.com) I could not resist but try to make it. I love ox tail and the addition of chocolate in a savoury dish attracted me.
So, last Saturday I went to the supermarket to get all the required ingredients and in the afternoon prepared my version of Eda’s Ancho Pancetta Oxtail Mole.
I was so pleased with the result that I thanked Eda for sharing her great recipe and asked her if she would not mind if I posted a variation of her dish on my blog. As she kindly accepted I am glad to share it with you today.
Believe me it is worth trying and most of all eating it!!!
In a saucepan I browned the pancetta then added celery, carrot, onion and chile, and continued browning everything for about 10 minutes.
I added the red wine and turned up the heat to let the wine reduce. Then, I transferred the mixture in a bowl.
After sprinkling salt and black pepper on ox tail I added 2 tbsp olive oil in same saucepan and browned the ox tail. Them I transferred the ox tail to the bowl with veggie/pancetta mixture.
I lowered the heat and in the same saucepan I added the tomatoes, oregano, cumin and chocolate. I stirred well all the ingredients and added the tomato purée.
Afterwards I transferred the ox tail and the veggie/pancetta mixture into the saucepan and covered everything with the vegetable broth.
I cooked the ox tail on low heat for 2 hours (with heat diffuser plate under flame) mixing occasionally.
Below is the photo of the finished dish served with penne rigate. I am afraid that my picture doesn’t give enough credits to the flavour of this delicacy.
The ox tail meat was well cooked and flaked off the bones. The chocolate/chilli-flavoured sauce has a spicy flavour with a sweet aftertaste. So yummy! My husband and I cleaned our plates!
- Ancho chile is another name for poblano pepper.