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Heat oil in a large heavy pot or Dutch oven over medium-high heat. Season oxtail with salt and pepper, then brown on all sides. Remove and set aside.
Sauté Vegetables
In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
Deglaze and Add Liquids
Stir in tomato paste, cook for 1 minute. Pour in red wine (if using) and scrape up browned bits. Add beef broth, bay leaves, and thyme.
Return Oxtail and Simmer
Add oxtail back to the pot. Bring to a simmer, cover, and cook on low heat for 3 to 4 hours until meat is tender and falling off the bone.
Finish and Serve
Remove bay leaves. Adjust seasoning. Garnish with parsley and serve hot.
Serving and Storage Tips:
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