Brown the Oxtail: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail on all sides, then remove and set aside.
Sauté Aromatics: In the same pot, add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened.
Add Tomato Paste & Wine: Stir in tomato paste and cook for 2 minutes. Add red wine (if using) and scrape the bottom of the pot to release browned bits.
Add Broth & Seasonings: Return oxtail to the pot. Pour in beef broth until meat is just covered. Add bay leaves, thyme, salt, and pepper.
Simmer Slowly: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3–4 hours, or until the meat is tender and falling off the bone.
Finish & Serve: Remove bay leaves. Adjust seasoning if needed. Garnish with fresh parsley and serve hot with your favorite sides.
Tips & Variations
