Preheat the oven to 150 degrees.
Season the pieces of oxtail with salt, season with pepper, turn them in flour on the other side, shaking off excess flour. Heat the oil in a large frying pan. Brown the pieces of oxtail in it at high temperature until they are browned properly on all sides. Put the pieces in the roasting pan. Brown the onions and the garlic in the frying pan for 8 minutes, add one third of the red wine and cook, stirring continuously, until almost browned. Pour the rest of the wine, add the stock cube, bring to the boil and pour the contents of the pan over the meat. Add the tomatoes.
Let everything bubble up, then put it in the oven on the middle shelf with the lid closed. The dish should only glow very gently.
In the meantime, drain the celery in boiling hot tap water for 5 min and add to the oxtail after 3 1/2 h cooking time. Glow for another 30 min with the lid closed, then put the dish directly in the roasting pot to pasta on the table.
“If in the past the coda alla vaccinara was mainly a poor person’s food, today it is one of the most popular specialties of the Roman cuisine. The “vaccinari” (that was the name of the beef butchers of the Eternal City) usually sold the nobler meat, because it earned more money, and ate even the simplest cuts of meat, such as the head, offal, ribs and tail.” (according to “La Cucina
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