Braised Oxtails in Red Wine Sauce

Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, simmer the red wine over medium-high heat until it has reduced by half, about 30-40 minutes. This concentrates the flavors and creates a richer sauce. Set aside.

Meanwhile, in a large bowl, combine the flour, garlic powder, onion powder, salt, and pepper. Dredge the oxtail pieces in the seasoned flour, ensuring they are evenly coated. Shake off any excess flour.

Heat 1 tablespoon of butter in a large, heavy-bottomed roasting pan or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, working in batches if necessary to avoid overcrowding the pan, about 8-10 minutes per batch. This step is crucial for developing deep, savory flavors.

Remove the browned oxtails from the pan and set aside. Reduce the heat to medium-low and melt another 1 tablespoon of butter in the pan. Add the shallots, garlic, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 8-10 minutes.

Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Bring the mixture to a gentle simmer.

Arrange the browned oxtail pieces on top of the vegetables in a single layer, ensuring they are mostly submerged in the liquid. Bring the liquid to a boil.

Cover the roasting pan tightly with a lid or aluminum foil. Bake in the preheated oven until the oxtail is very tender and almost falling off the bone, about 3 to 3.5 hours.

Once the oxtail is tender, carefully remove the meat from the pan to a serving dish, cover, and keep warm.

Strain the remaining braising liquid through a fine-mesh strainer into a saucepan. Discard the solids.

Simmer the strained sauce over medium-high heat until it has reduced to about 2 cups, about 15-20 minutes. This will intensify the flavors and thicken the sauce.

Whisk in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Taste and adjust seasoning as needed.

Pour the luscious red wine sauce over the oxtail to serve. Garnish with fresh parsley, if desired. Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.