This from Salute Wine & Food of Southern Italy by G &K Donovan & S Griffiths. I have made it for years tweaked it a bit but credit where credits due.
Origins in the stockyard district of Rome where the butchers of Forum Baarium were given tails,cheeks etc as payment.(Rome had a meatpacking district!!)
I am just going to set out ingredients then go for a kayak on Sydney Harbour( the upstream quiet bit) then come home & cook it.Photos then.
for 4 ish people. 2.5 kg oxtail cut crossways about 5cm thick,salt ,cbp,plain flour,EVO 120GM pancetta,3 cloves, 3 small onions cut in half,3 cloves of garlic,2 cups of white wine or vermouth 800gm tin tomatoes,12 sticks of celery peeled destringed cut into 6 cm lengths 2 x tabs toasted pine nuts,2 x tabs sultanas.
Now thats as per,I add a bit of beef stock or chicken,bit more garlic,but thats just me.
The pinenuts /sultanas say Sicily or Venice to me & take it a bit upmarket but who am I to be picky
The rest is straight forward.
Fry pancetta/EVO in a big casserole dish or dutch oven.Remove .Flour oxtail in seasoned flour fry in batches in so it fries not stews.
Return oxtail to pan stud 1/2 onion with 3 cloves,put that & rest of onion,garlic,pancetta in heat until sizzling .Add wine reduce add tomatoes stock. I then put a tight lid on it & bake it in oven until meat will fall of bones maybe 4 hours ,turn it maybe 2 to 3 times,top up with stock/wine if its looking to reduced.
Then add celery ,make sure you cover it with sauce bake 20 minutes.Then add pine nuts & sultanas bake until celery is tender 10 minutes.
Done. I will serve it with mashed potato & some bitter greens,dandelion,chicory sort of thing. Lots of napkins & a bottle of GSM,(Aussie for Cote du Rhone grenache,shiraz,mouvredere)