| 3 tbsp | Butter |
| 2 kg | Beef oxtail, cut into pieces |
| 3 | Medium white onions, diced |
| 6 | Garlic cloves, finely chopped |
| ¼ cup | Tomato paste |
| 4 cups | Beef stock |
| 1 cup | Red wine |
| 1 tbsp | Fresh thyme |
| 3 | Carrots, cut into chunks |
| 3 | Medium celery stalks, diced |
| 1 tsp | Salt, plus more to taste |
| ½ tsp | Black pepper |
Heat the Butter in a large, heavy-based saucepan or casserole over medium-high heat.
Season the oxtail pieces with salt and black pepper. Sear them on all sides until deeply browned. Work in batches if necessary to avoid overcrowding the pot.
Transfer the browned oxtail to a plate and set aside.
Add the diced onions and garlic to the same pot.
Cook for approximately 3–5 minutes, until the onions are translucent and golden.
Add the tomato paste and cook for another 2–3 minutes, stirring regularly, until it darkens slightly.
Pour in the beef stock and red wine, scraping the bottom of the pot to loosen any browned pieces.
Add the thyme, carrots, celery and browned oxtail.
Make sure there is enough liquid to mostly cover the oxtail. Add a little extra beef stock or water if needed.
Bring the stew to a gentle simmer, then reduce the heat to low.
Cover the pot with the lid slightly open and simmer gently for approximately 2½–3 hours, or until the oxtail is tender and begins to pull away from the bone.
Remove the lid for the final 30–60 minutes of cooking to allow the sauce to reduce and develop a richer flavour.
Adjust the seasoning with additional salt and black pepper if needed, then serve warm.