Hearty Braised Oxtail and Vegetable Stew

1. Preheat Oven

Preheat your oven to 500°F (260°C). This high temperature will help to brown the oxtails, developing deep flavors.

2. Roast Oxtails

Place the oxtails on a foil-lined baking sheet, making sure to remove any excess fat beforehand. Roast them in the oven for about 30 minutes, until they are nicely browned and have released some of their fat.

3. Cook Vegetables

While the oxtails are roasting, heat 6 tablespoons of olive oil in a large casserole over medium heat. Add the chopped onions, carrots, leek, garlic, bay leaves, and the sprig of thyme. Cook the vegetables for about 10 minutes, until they are slightly softened. Then, add the peeled and chopped tomatoes and continue cooking for another 10 minutes.

4. Combine Oxtails and Vegetables

Once the oxtails are browned, add them to the casserole with the cooked vegetables, discarding the fat released during roasting.

5. Add Wine and Brandy

Pour in the dry red wine, dry white wine, and brandy. Season generously with salt and pepper. Allow the mixture to simmer uncovered for about 10 minutes, letting the alcohol evaporate and the flavors meld together.

6. Simmer Stew

Cover the oxtails with water, ensuring they are fully submerged. Put the lid on the casserole and let it cook slowly for 3 to 4½ hours. The long cooking time will make the meat incredibly tender, to the point where it falls away from the bone.

7. Rest and Skim

After the cooking time, let the stew rest for about 20 minutes. Skim the fat off the surface using a ladle and paper towels.

8. Blend Sauce (Optional)

For a creamy sauce, you can remove the oxtails, bay leaves, and thyme sprig, and blend the sauce until smooth. Return the oxtails to the blended sauce and reheat before serving.