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
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