Rabo de Toro Recipe - Traditional Andalusian Oxtail Stew

Ingredients

• 3 lbs oxtail, cut into pieces
• 1/4 cup extra virgin olive oil
• 2 large yellow onions, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 garlic cloves, minced
• 1 large ripe tomato, peeled and chopped
• 1/2 cup dry sherry (preferably Amontillado)
• 1 1/2 cups robust red wine (such as Tempranillo)
• 2 cups beef stock
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 teaspoon smoked Spanish paprika (pimentón de la Vera)
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt (plus more to taste)
• 1/2 teaspoon ground cumin
• Zest of 1 orange
• 1 tablespoon high-quality dark chocolate (85% cacao), finely grated