Some free cooking recipes for oxtails include country oxtails, oxtail stew and Jamaican oxtail with broad beans. The New York Times offers a wine-braised oxtail recipe calling for oxtails, shallots, carrots, celeriac, dry red wine and a variety of spices including rosemary, parsley and bay leaves.
Season 5 pounds of beef oxtails with 2 1/2 teaspoons of kosher salt, 2 teaspoons of black pepper and 1/2 teaspoon of ground allspice, and chill the meat for at least two hours. Cook the oxtails in 2 tablespoons of extra-virgin olive oil until they turn golden brown, and then remove them from the pot. Place 4 sliced shallots in the pan with the oxtail drippings, and saute for 10 minutes or until the vegetables are caramelized. Add in 4 cut carrots and 2 chopped celeriac, and cook for another five minutes before mixing in 1 tablespoon of tomato paste and 6 minced garlic cloves.
Using twine, tie 5 parsley sprigs, 2 rosemary branches and 2 bay leaves together, and add it to the pot along with 1 bottle of dry red wine and 1 cup of chicken stock. Simmer the mixture for 15 minutes until the liquid thickens and reduces, add the meat back to the pot, and bring the temperature back to a simmer for a few minutes. Place the pot in the oven, and cook it at 325 degrees Fahrenheit for 3 to 3 1/2 hours, stirring the oxtails every half hour. Season the oxtails with the zest of 1 lemon and torn celery leaves before serving.