Ingredients

• Two 750-ml. bottles dry red wine (preferably Burgundy)
• 12 large oxtail pieces (about 6 pounds total)
• 1/2 stick (1/4 cup) unsalted butter
• 5 shallots
• 5 garlic cloves
• 2 medium carrots
• 2 medium leeks (white parts only)
• 1 medium onion
• 2 celery ribs
• 3 fresh thyme sprigs
• 3 bay leaves
• 1 bunch parsley stems
• about 4 cups beef broth
• Accompaniment: celery root puree or mashed potatoes

Instructions

1. Preheat oven to 325°F.
2. In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
3. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
4. Serve oxtails and sauce with celery root puree or mashed potatoes.