Step 1

First, season oxtails on both sides with sea salt and pepper.

Step 2

In a large Dutch oven or pot, add olive oil over medium heat. Once oil is hot, place oxtails in.

Step 3

Sear on both sides for 2 to 3 minutes.

Step 4

Next, add in chopped onion, minced garlic, broth and red wine. Simmer covered for 2 hours.

Step 5

After 2 hours, add in chopped carrots and potatoes. Simmer covered for at least 2 hours, until veggies and meat are tender. You may need to add slightly more broth as it cooks down.

Step 6

Just before serving, remove ¼ cup of the broth from the pot. Mix in a small bowl with tapioca flour. Then, pour this slurry back into the pot. Stir to thicken sauce.

Step 7

Finally, serve! Remove bones from meat.