adapted from Saveur, serves about 6
4 lbs. 2 1/2" oxtail pieces, trimmed of most fat around the outsides
coarse salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
4 ounces pancetta or guanciale, minced
6 celery ribs (5 whole, 1 minced)
5 whole cloves
2 cloves of garlic, minced
1 medium carrot, minced
1 small white onion, minced
1 dried bay leaf
2 tablespoons tomato paste
1 1⁄4 cups red wine, such as chianti
1 28-ounce can of whole peeled plum tomatoes,preferably San Marzano, undrained and crushed by hand
1⁄8 teaspoon cinnamon, plus more to taste
1. Season oxtails with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the oxtails and cook, turning once, until browned, 8–10 minutes total. Transfer to a plate.
2. Put pancetta, minced celery, cloves, garlic, carrots, onions, and bay leaf into the Dutch oven and cook, stirring occasionally until soft, about 5–6 minutes.
3. Add the tomato paste and cook, stirring frequently, for about 5 minutes.
4. Add the wine and bring to a boil. Cook until mostly evaporated, about 5 minutes.
5. Add the oxtails, the hand-crushed tomatoes, and 1 1⁄2 cups water. Reduce heat to medium-low and simmer, covered, for 2 hours.
6. Add whole celery (or the chopped celery) and cook over medium heat, uncovered, until celery is tender, about 40 minutes. Stir in cinnamon and season with salt and pepper.
Skim some of the pools of fat from the top (this will be easier after you've refrigerated the leftovers). Serve oxtails with sauce on top and the celery ribs or pieces. Don't be afraid to get messy eating this!
This was originally posted at my blog, the crankin' kitchen!