We did this a few days ago. I saw a chef do about this same thing on a late night, odd satellite channel. We were at the grocery store last week and found some oxtails at the meat counter. I grabbed some just because the dish cooked on that TV show appealed to me. I did a Google search for oxtail recipes and settled on one that had me braising them in a red wine sauce that seemed to be very close in spirit to the beef bourguignon I did a while back.
Start by reducing a bottle of red wine by about half in a sauce pan. As the wine simmers, brown the oxtails on all sides in butter and olive oil. Set the browned pieces aside in a bowl and sweat down some veggies that have been coarsely chopped-onions, carrots, celery, garlic, and leeks and shallots if you have them. I did without those last two.
Layer the meat atop the veggies and pour in the wine reduction, then add beef broth to just cover. Toss in a few bay leaves and some thyme. Bring the pot to a boil and then cover and put it into a 325 oven for 3 hours or so. You want the meat tender but you’ll want to serve it with the meat still on the bone. Remove the meat to a bowl and keep warm, pour the liquid through a sieve, discard the solids, skim the fat, and reduce it to a cup or two. You make the call of how thick you want the sauce to be. Add some cornstarch to thicken if you want.
I served the oxtails with some roasted potatoes and a nice little salad.