Pasta dishes are just always delicious!
Preheat the oven to 150 degrees.
Season the oxtail pieces with salt, season with pepper, turn them in flour to the other side, shaking off excess flour. Heat the oil in a large frying pan. Sear the oxtail pieces in it over high heat until well browned on all sides. Later, place the pieces in a large roasting pan form. Brown the onions and garlic in the frying pan for 8 minutes, add a third of the red wine and cook, stirring constantly. Later add the rest of the wine, add the stock cube, bring to the boil briefly and pour the contents of the pan over the meat. Add the tomatoes.
Let everything bubble up, then put it on the stove on the middle rack with the lid closed. The dish should only steam very gently.
In the meantime, blanch the celery in boiling hot water for 5 min, and after 3 1/2 hours of cooking, add to oxtail form. Steam for another half hour with the lid closed, then serve the dish directly in the roasting pot with pasta. Tip: You can also remove the bones after stewing, put the meat back into the sauce and serve with green pasta.
Notes (Petra Hildebrandt): Prepared without celery, but with 2 kg of ox trailing. Poured in about 1 1/2 cups beef stock (from paste) halfway through braising.
Sauce with a touch of salt, marjoram,
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