Elise Bauer

lbs (1.3kg) oxtails with separated joints

Salt and pepper

Olive oil

medium yellow onion, chopped

celery rib, chopped

large carrot, chopped

stock (chicken or beef)*

red wine

whole cloves garlic, peel still on

bay leaf

thyme

Parsley

carrots, cut into 1-inch segments, large pieces also cut lengthwise

parsnips, cut into 1-inch segments, large pieces also cut lengthwise

turnips or rutabagas, cut into 1-inch pieces

Olive oil

Salt and pepper