Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds oxtails
  • 1 large carrot, peeled and roughly chopped (about 1½
  • cups)
  • 2 stalks celery, roughly chopped (about 1½ cups)
  • 1 large onion, roughly chopped (about 1½ cups)
  • 1 bottle (750 ml) dry red wine
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 4 stems fresh parsley
  • 4 cups homemade or low-sodium canned chicken stock Kosher salt and freshly ground black pepper