Wine Braised Oxtails - cooking recipe

Ingredients

2 (750 ml) bottles red wine (I use Merlot)
6 lbs oxtails, large pieces
1/4 cup olive oil, approximately (use more or less depending on how many batches you brown the oxtails)
5 shallots, coarsely chopped
5 garlic cloves, coarsely chopped
2 medium carrots, coarsely chopped
2 medium leeks (white parts only, coarsely chopped)
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
3 fresh thyme sprigs
3 bay leaves
1 bunch parsley stems
4 cups beef broth (I use homemade, but you can used the low-sodium canned variety if you like)

Preparation

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 large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.
Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.
Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.
Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.
Serve with mashed potatoes.