Cut the oxtails into
Fry the oxtails in olive oil until golden all over. Transfer the oxtails to a heavy casserole.
In fresh olive oil, fry the onion, carrot and garlic. When lightly browned, add the vegetables to the casserole. Add the wine and reduce down, then add the tomato purée and enough boiling water to cover the oxtails. Season with salt and pepper, add the cloves and parsley. Cover the casserole and leave to simmer for about 5 hours over a low heat.
During the cooking, stir the oxtails from time to time to make sure they do not stick.
One hour before the end of the cooking, add the peeled and chopped tomatoes.
Remove the casserole from the heat and skim off the fat. It is better to leave the oxtails to go cold overnight and then remove any fat which may be left. The oxtail sauce should be dense.
Serve with celery, chopped in
© 1993 Ann and Franco Taruschio. All rights reserved.