Braised Bull Shoulder (Cadera de Toro)

Ingredients

• 1 kg bull shoulder
• 1 head garlic
• 1 large onion
• 3 cloves
• 6 grains black peppercorns
• 1 leaf bay leaf
• 2 jícaras olive oil
• 2 jícaras white wine
• 4 jícaras water
• 1 tablespoon vinegar
• 1 tablet chocolate, finely ground

Instructions

1. Place the 1 kg bull shoulder in a clay cooking vessel. Add the garlic head, large onion, whole cloves, peppercorns, and bay leaf. Pour in the olive oil, white wine, water, and vinegar.
2. Bring to a boil and simmer for three to four hours, until the meat is very tender.
3. When ready to serve, strain the braising liquid into a saucepan. Whisk in the finely ground chocolate to thicken and enrich the sauce, then pour it over the meat.