Gather and prepare the ingredients.
If your oxtail is a whole piece, you need to cut it between the joints.
Pat dry the oxtail and season with salt and pepper.
Heat olive oil over medium-high heat .
Sear the meat on one side, then rotate and do the same on the other side.
Remove and set aside.
In the same pot, sauté the onions, carrots, and celery. Cook for around 2 minutes until soft and golden.
Add the garlic, tomato paste, and sprig of thyme and stir for a 1-2 min.
Deglaze with the white wine and cook until the alcohol evaporates - 2 to 3 min.
Add the grated tomatoes (or canned ones).
Add the beef stock.
In a cheesecloth add your bay leaf, thyme and parsley and tie it.
Return the meat to the pot, add the bouquet garni and pour in enough beef stock to cover the oxtail.
Cover and simmer at low temperature for 2.5-3 h. (150 –180 min) at a low temperature.
OPTIONAL: For a smooth and silky sauce- remove the already cooked oxtails and set them aside. Strain the cooked liquid through a fine sieve or a cheesecloth into a new pan and reduce until it reaches the consistency of thick sauce.
Check and adjust your seasoning with salt and pepper.
Serve the oxtails and the sauce. Garnish it with a freshly chopped parsley. The dish pairs well with potato purée, sauce Chimichurri, rice and freshly baked sourdough bread.
