This is good the day it's made but better if you can wait to serve it the day afterward. Refrigerate overnight, of course.
- 1 Cup flour, heavily seasoned with salt and pepper
- 3 Pounds oxtail
- 2 Tablespoons olive oil
- 2 cloves garlic, smashed, minced
- 1 large onion, halved lengthwise, sliced into 1/4-inch slices
- 1/2 Cup red wine
- 2 Cups diced tomatoes with juice, or 1 can (14 ounces) diced tomatoes
- 1-2 Cup beef broth
- 2 bay leaves
- 1 Teaspoon dried thyme, crumbled
- 1/2 Teaspoon dried rosemary, crumbled
- 1 Pound carrots, peeled, cut into large chunks
- 3 Pounds potatoes, scrubbed, cut into large chunks
Place the seasoned flour into a large zip-close bag.
Working in batches, add the oxtails, and shake to coat them generously with flour.
Transfer the floured oxtails to a plate; discard the flour.
Heat the oil in a large Dutch oven over medium-high heat.
Working in batches, add the oxtails and brown them on all sides, about 3 minutes per side.
Transfer the oxtails to a plate and set aside.
Add the garlic and onion to the Dutch oven, and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
Add the wine, and stir to scrape up any browned bits.
Cook until the wine has almost evaporated, about 5 minutes.
Return the oxtails to the pot.
Add the tomatoes and enough beef broth to cover.
Break the bay leaves in half and tuck them between the oxtails.
Bring to a boil, decrease heat to a simmer, cover and cook until the meat is tender, 2 to 2 1/2 hours.
Add the carrots and potatoes.
Cover and simmer until vegetables are tender, 45 to 60 minutes longer.
Remove the bay leaves and serve.