Have the oxtail cut at the joints. Salt and pepper the pieces and sprinkle with a little paprika. Turn the oxtail in flour and knock off any excess flour.
Cut the celery into 1.5 cm, peel the tomatoes and remove the seeds, cut into quarters. Peel the pearl onion. Heat 4 tablespoon oil in a (preferably heavy) saucepan and slowly fry the oxtail on all sides, remove. Dust the pearl onions in the same saucepan with a little powdered sugar and let sauté briefly. Deglaze with the port wine, allow it to boil down almost completely.
The celery stalk. Fry the tomato paste, cloves and the finely chopped garlic. Tie the bay leaves, thyme and rosemary sprigs together to form a bouquet garni and add to it. Add tomatoes, allspice, lemon and orange peel. Pour 150 ml of red wine.
Place the pot in the oven preheated to 180 ° C and let the oxtail stew in its own juice for 1 hour. Pour in the rest of the red wine, dust with 1 tablespoon of flour, do not stir and leave the pieces of oxtail encrusted in the oven. Braise for another hour, take out the pan, let it stand for a moment and put the fat-skimming pan back into the oven and let the dish simmer for another hour, pouring in as much beef stock or water as is necessary for the consistency of the sauce.
Peel and halve the yellow and remaining red tomatoes and remove the seeds. Heat the remaining oil, add the tomatoes lightly dusted with powdered sugar and fry for 2-3 minutes. Add the olives, salt, pepper and mix everything well. Let the oxtail stand for a moment and skim off the fat. Add the tomatoes and olives to taste and serve.
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