Step 1

Heat olive oil in a dutch oven over medium high heat. Brown lightly salted oxtail thoroughly on all sides. Remove from the pot and set aside.

Step 2

Add the onions, carrots, bell pepper and celery to the olive oil, rendered fat in the dutch oven and cook 6-8 minutes until onions are soft and translucent. Add the garlic, horseradish, red pepper flakes, bay leaves and fresh thyme and allow to come to temperature, approximately a minute or two.

Step 3

Add the tomatoes and worcestershire and allow to simmer for 5 minutes.

Step 4

Increase heat to high and add back in the browned oxtail. Add in red wine and beef broth and bring to light boil.

Step 5

Cover the pot and reduce the heat to lowest setting, maintaining a very light simmer for 3-4 hours or until the oxtail is extremely tender. Check every ½ hour or so and add beef broth or water, if needed, to replace lost moisture or to desired consistency. For thicker gravy, remove lid the last hour and allow moisture to evaporate

Step 6

About an hour before removing from heat, make final seasoning adjustments with salt and pepper.

Step 7

This dish can accompany rice, risotto, polenta or potatoes. Enjoy, and Cheers, my friends!