Ingredients

Serves 6

　　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

　　

Step 1

Preheat oven to 325°F.

　　

Step 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.

　　

Step 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.

　　

Step 4

Serve oxtails and sauce with celery root puree or mashed potatoes.