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1 Preheat Oven To 350 Degrees F. Pat Dry Oxtails With Paper Towels. Sprinkle Oxtails All Over With Salt And Pepper. Heat 1 Tablespoon Of Olive Oil On Medium To Medium High Heat In A 6-Quart Dutch Oven. Working In Batches, And Not Crowding The Pan, Sear The Oxtails In Hot Pan On All Sides Until Golden Brown. Use Tongs To Remove Oxtails To A Plate, Setting Aside. 2 Add The Chopped Onion, Carrot, And Celery To The Pan. Cook For A Few Minutes Until Onions Are Translucent. Add The Oxtails Back To The Pan. Add The Whole Garlic Cloves, The Stock And Wine. Add Bay Leaf, Thyme, And Half A Teaspoon Of Salt. Bring To Simmer. Reduce Heat To Low. Cover And Cook For 3 Hours, Until Meat Is Fork Tender. 3 One Hour Before The Meat Is Done, Heat Oven On 350
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