Soak the oxtail in a large bowl of cold water for 30 minutes. This draws out impurities and blood from the meat. Drain and pat completely dry with paper towels.
8 pounds oxtail
In a large bowl, combine the oxtail with salt and pepper, tossing to coat evenly. Dust lightly with flour and shake off any excess.
2 tablespoon salt, 2 tablespoon black pepper, 1 cup all-purpose flour
Preheat your oven to 325°F.
Heat a generous drizzle of neutral oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtail for 3 to 4 minutes per side until deeply golden brown. Do not crowd the pot. Remove the seared pieces and set aside.
Neutral oil
Pour off most of the excess fat from the pot, leaving just a thin layer.
Return all the seared oxtail to the Dutch oven. Add the diced onion, crushed tomatoes, white wine, water, Better Than Bouillon, dark soy sauce, and a big handful of fresh thyme. Give it a gentle stir.
1 white onion, 2 cans, 2 cups white wine, 1 cup water, 1 tablespoon Better Than Bouillon Beef Base, 1 tablespoon dark soy sauce, A large handful of fresh thyme
Cover the pot with a lid and place it in the oven. Braise at 325°F for 3 hours.
After 3 hours, remove the lid and continue cooking uncovered for 1 additional hour. This reduces the braising liquid into a thick, rich gravy.
Remove from the oven. Skim off any excess fat from the surface. Serve hot with mashed potatoes or white rice.
