Braised Oxtail Stew with Red Wine

4 Pounds Beef Oxtails
1 Pound Small Red Potatoes washed and halved
3 Stalks Celery washed and roughly chopped
3 Carrots peeled and roughly chopped
1 Pound Fresh or frozen green beans
1-2 Sweet Onions chopped
5 Cloves Garlic, peeled and smashed
1 Reg. can Diced Tomatoes drained, or 2-3 Fresh tomato's peeled. seeded and chopped
2 Tbsp Tomato Paste
1-2 Cups Dry Red Wine or Burgundy
Beef Stock or Broth, enough to cover oxtails
Flour with salt and pepper
1/2 Tsp Rosemary or Fresh sprigs are better
1/2 Tsp Thyme or Fresh sprigs are better
3 Bay Leaves
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/4 Tsp Black Pepper
1/4 Tsp White Pepper
a drizzle of kitchen bouquet or Worcestershire sauce
Salt (you can omit this based on beef stock, or add later in cooking so as not to over salt dish)
Oil (enough to oil bottom of pan for browning oxtails)
Cornstarch (only if needed, if you get enough flour on the oxtails it should thicken)


Heat a dutch oven at 400 degrees, add oil once the pan is hot. Meanwhile mix Flour, salt, and pepper together and dredge cleaned oxtails through seasoned flour. Brown the oxtails in the pan well, turning to brown as evenly as possible. Pour in wine to deglaze the pan, allow to cook for at least 5 minutes. Next add Beef stock, tomato paste, diced tomato, all spices, and seasoning. Cook at 350 for 3 hours, add vegetables and continue cooking for an additional hour or add earlier for softer veggies.

Serve with rice or on top of polenta or creamy grits made with butter and whole cream.