2 celery stalks, chopped
1 cup red wine
3 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to tasteHerbs & Spices
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drink
Lemon
ice cream
Fresh parsley, chopped, for garnish
Instructions
Start by heating the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the oxtails in batches, searing each side until browned.
Remove the oxtails and set them aside. In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they soften and start to caramelize.
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