Step 1

Pat oxtail segments dry and season with salt and pepper. Set aside.

Step 2

In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.

Step 3

Add oxtail segments, without crowding. Cook the meat undisturbed for 5 – 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.

Step 4

Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.

Step 5

Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 – 10 minutes.

Step 6

Add the garlic, cooking until fragrant, about 30 seconds.

Step 7

Stir in tomato paste and Worcestershire sauce.

Step 8

Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.

Step 9

Add the oxtail segments and any juice that has accumulated on the plate back into the pot.

Step 10

Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.

Step 11

Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.

Step 12

To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.

Step 13

Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.