Sprinkle the flour and black pepper over the oxtail pieces and toss to coat. Place in a heavy pot over medium-high heat, melting the fat and stirring the meat until lightly browned. Remove and set aside.
Add the onion and garlic to the pot and cook stirring for 5 minutes. Wrap the thyme, bay leaf, clove, and orange peel in a piece of cheesecloth and tie into a “bouquet garni.”
Return the meat to the pot and add the “bouquet garni” cheesecloth pouch. Add the wine, broth, tomatoes and sea salt. Stir, cover, and simmer on low for 3 hours, checking liquid frequently to make sure it doesn't evaporate.
When the meat is tender, turn off the heat. Remove the bouquet garni and the meat and let cool. When the meat is cool enough to handle, remove the bones and cut into bite-sized pieces.
There should be 2 ½ to 3 cups of liquid left in the pot. If not, add broth. If there are more than 3 cups of liquid in the pot, set aside and reserve.
Return the meat to the pot and add carrots, celery, and ½ cup of the parsley. Cook on medium-low heat for 20 minutes until the carrots and celery are soft.
Reduce any reserved liquid by boiling over high heat for 10 minutes then pour back into the stew.
Serve Oxtail Stew in warm bowls garnished with remaining parsley.
Cook the polenta according to package instructions, generally 4 to 1 water to polenta. 1 cup of polenta should be enough for 4 servings.
When the polenta is ready, add 4 tablespoons of butter, 2 teaspoons of sea salt and 2 teaspoons of white truffle oil.
Mix well. Serve alongside the Oxtail Stew with sautéed chanterelle mushrooms.
Wonderfully warming with La Fèline!