No real recipe. Just a general outline.
Home Cookin Chapter: Recipes From Thibeault’s Table
Brown oxtails in small batches so that they brown and don’t steam.
Remove meat from pan and add chopped onions., chopped carrot and celery. Brown vegetables and add a head of peeled garlic cloves.
Add some red wine, beef broth, chopped fresh rosemary, salt, pepper and a squirt of tomato paste. Cover and simmer until the oxtails are tender. Remove fat and then whisk using a stick blender to puree the liquid with the vegetables to thicken the sauce.