Braised oxtail with olives

Ingredients for 4 servings:

• Salt
• Pepper, freshly ground
• Paprika powder
• Flour
• 150 g celery
• 450 g tomatoes
• 300 g onion(s) (pearl onions)
• 5 tbsp olive oil
• powdered sugar
• 100 ml port wine, white
• 6 tbsp tomato paste
• 6 carnations
• 2 cloves garlic, finely chopped
• 2 bay leaves
• 2 sprigs thyme, fresh
• 1 sprig(s) rosemary, fresh
• 5 grains allspice, crushed
• 1 piece(s) orange(s) and lemon peel
• ½ liter red wine
• 150 g tomatoes, yellow
• 50 g black olives without stones
• 1 ½ kg oxtail

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

Have the oxtail cut at the joints. Season the pieces with salt and pepper and sprinkle with a little paprika. Coat the oxtail in flour and shake off any excess flour. Cut the celery into 1.5cm pieces, peel the tomatoes, remove the seeds and cut into quarters. Peel the pearl onions. Heat 4 tbsp of oil in a (preferably heavy) saucepan and gently fry the oxtail on all sides, then remove. In the same saucepan, dust the pearl onions with a little powdered sugar and let it cook briefly. Deglaze with the port wine and allow it to reduce almost completely. Fry the celery, tomato paste, cloves and finely chopped garlic. Tie the bay leaves, thyme and rosemary sprigs together to make a bouquet garni and add it to the pan. Add the tomatoes, allspice, lemon and orange peel. Pour in 150ml red wine. Place the pot in an oven preheated to 180°C and braise the oxtail in its own juices for 1 hour. Pour in the remaining red wine, dust with 1 tablespoon of flour, do not stir, and let the oxtail pieces crust in the oven. Braise for another hour, remove the pot, let stand briefly, and skim off the fat. Return the pot to the oven and braise the dish for another hour, adding as much beef stock or water as needed to make the sauce. Peel and halve the yellow and remaining red tomatoes, and remove the seeds. Heat the remaining oil, add the tomatoes, lightly dust with powdered sugar, and fry for 2-3 minutes. Add the olives, season with salt and pepper, and mix everything well. Let the oxtail stand briefly and skim off the fat. Season to taste, stir in the tomatoes and olives, and serve. For a clear sauce, skim the fat more often.