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1
Rinse the oxtail and place it in a large soup pot, covering it with cold water.
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2
Over a lively flame, bring to a full boil.
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3
Immediately drain the oxtail, setting it aside and discarding the water.
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4
With a mezzaluna or very sharp knife, mince the salt pork with the leaves of the parsley and the garlic to a fine paste.
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5
In a large terra-cotta or enameled cast-iron casserole, over a medium flame, warm the aromatic paste.
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6
In it, brown the pieces of oxtail, turning them about in the fat, sealing them well.
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7
Add the onion, carrots, celery leaves, and the crushed chile, sauteing them a bit in the hot fat before adding 1/2 cup of the white wine and permitting it to evaporate.
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8
Add another 1/2 cup and, again, let it evaporate.
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9
Add the remaining wine, the tomato puree, water, sea salt, and generous grindings of fresh pepper, bringing the mixture to a quiet simmer.
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10
Cover the pot tightly and very gently braise the oxtail for 4 hours, stirring every 1/2 hour or so.
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11
Add the celery hearts and continue to braise, the pot covered, for 1/2 hour.
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12
Permit the oxtail to luxuriate in its bath for at least 1 hour or as long as overnight in a cool place or in the refrigerator.
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13
Slowly reheat the oxtail and present it in shallow bowls with oven-toasted bread and cold white wine.
