Step 1

Step 1 - The day before, season the oxtails generously with 1 tsp of salt. Make sure you salt all sides and get into all crannies. Place oxtails back into the fridge overnight.

Step 2

Take the oxtails out of the fridge 30min-1hr before you start cooking, to allow them to warm slightly.

Step 3

Pre-heat your oven to 325°F (163°C) with a rack in the middle.

Step 4

Step 2 - Over medium heat, melt the butter in a large skillet or frying pan with olive oil. Add the oxtail and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pieces onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 5

Step 3 - Add the onions, garlic, carrot, leeks and a sprinkle of salt into the same skillet and sauté for 10 minutes, until the mix becomes fragrant and the onions and leeks are very lightly caramelized. Add the flour, a crack of black pepper and stir until the veggies are evenly coated.  Add the wine, beef stock and bay leaf. Stir and nestle the oxtails back into the skillet.

Step 6

Step 4 - Cover with a lid, bring to a simmer and transfer skillet into the pre-heated oven. Cook for 2.5 - 3 hours and test the meat’s doneness by inserting a pointy knife in it: it should fall off the bone. If it doesn’t feel tender enough, continue cooking for 15 to 30 more minutes.

Step 7

Serve over polenta, rice, or pasta