Coda Alla Vaccinara – Braised Oxtail with Celery

Preheat the oven to 115 °C. Season the pieces of oxtail with salt and freshly ground pepper, roll them in flour and shake off any excess flour all together. In a heavy frying pan of 25 to 30 cm ø, heat the 3 tbsp of olive oil until a light smoke forms. Sear the oxtail pieces over high heat, 5 to 6 at a time, turning with tongs until well browned on all sides. Place the oxtail pieces in an ovenproof, 3 to 4 quart Reindl. Pour off most of the drippings from the roasting pan, leaving only a narrow layer on the bottom. Roast the finely chopped onions and garlic in the roasting pan over moderate heat for 8 to 10 minutes, stirring frequently, or until they are soft and lightly browned. Pour in the red wine and cook over high heat, stirring constantly, until almost complete. Now stir in the beef broth, make 1 to 2 min, then pour all the contents of the pan over the oxtail pieces. Add the drained tomatoes, the tomato pulp and the cloves. Let the Reindl bubble over high heat and put it on the middle rack, reducing the heat, if necessary, so that the dish continues to simmer quietly. Meanwhile, steam the celery strips in 2 cups of boiling hot water for 5 minutes. Drain and set aside. When the oxtail has steamed for 3 1/2 hours, carefully add the blanched celery

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