Ingredients
- 1.5 kg (3 lb 5 oz) oxtail, jointed
- 3 tablespoons plain (all-purpose) flour, seasoned
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500 ml (17 fl oz/2 cups) beef stock
- 425 g (15 oz) tin chopped tomatoes
- 250 ml (9 fl oz/1 cup) dry white wine
- 6 whole cloves
- 2 bay leaves
- 3 celery stalks, finely chopped
- 500 g (1 lb 2 oz) penne
- 30 g (1 oz) salted butter
- 3 tablespoons grated parmesan cheese
Method
1. Preheat the oven to 160°C (315°F/ Gas 2-3). Dust the oxtail in the seasoned flour, shaking off any excess. Heat half the oil in a large frying pan and brown the oxtail over high heat in batches. Transfer the meat to a large ovenproof dish.
2. Wipe the frying pan clean with paper towels, add the remaining oil and the onion and garlic. Cook over low heat until the onion is tender. Stir in the stock, tomato, wine, cloves and bay leaves and season with salt and pepper. Bring to the boil and then pour over the oxtail.
3. Bake, covered, for 2 1/2-3 hours. Add the celery and bake, uncovered, for another 30 minutes. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Toss with the butter and parmesan. Serve the oxtail and sauce with the pasta.
