3-4 lbs oxtails
salt
4 c beef broth
1-2 tbsp olive oil
1 3/4 c red wine
splash of brandy
2 bay leaves
1 branch parsley
1 branch thyme
few cloves garlic
1 large carrot, cut into 2" lengths
few stalks celery, cut into 2" lengths
1 medium onion, cut into wedges
1 can (about 15 oz) canned tomatoes (whole peeled), coarsely chopped
2 large russet potatoes, peeled, cut into 8-10 2" pieces
Simmer beef broth until reduced to 2 cups. Salt oxtails and brown in olive oil in a 6 qt Dutch oven. Deglaze pan with red wine and brandy. Heat until wine is reduced to half. Add reduced beef broth. Return oxtails to pot, "eyes" facing up. Add bay leaves, parsley, thyme, and garlic. Fit carrots, celery, onions & tomatoes in spaces between oxtails. Cover and bake in a 300 degree oven for 2 1/2 hours. Remove cover and bake an additional 30 minutes. At this point, oxtails can be refrigerated overnight and hardened fat removed before proceeding, or ladle liquid into a fat separator to remove as much fat as possible. Heat oven to 350 degrees. Place potato pieces under oxtails. Bake (covered) for 45 minutes or 60 minutes (if chilled overnight), uncovering for last 30 minutes.