For many years, oxtails were hard to find, and expensive when you could find them. Now I see them regularly in even the smallest markets, and they are quite inexpensive at Geukes Market.

If you’ve never cooked them, this recipe is an excellent way to start. The large amount of bone lends a silky richness to the stew that can’t be matched by using chunks of beef.

Like all stews, this is good the day you make it, but it’s really best if you can refrigerate it overnight and reheat to serve the next day.

Steps

1. Put the flour in a heavy-duty zip-top bag and season it generously with salt and pepper. Working in batches, add the oxtails to the bag and shake to coat thoroughly with flour on all sides. Transfer the floured oxtails to a plate. Discard the flour.
2. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Working in batches, add the oxtails and brown on all sides, about 3 minutes per side. Transfer the oxtails to a new plate and set aside.
3. Add the garlic and onion to the stockpot and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. Add the wine and stir to scrape up any browned bits. Cook until the wine has almost all evaporated, about 5 minutes.
4. Return the oxtails to the pot. Add the tomatoes and enough beef broth to cover. Break the bay leaves in half and tuck them into the pot. Add the thyme and rosemary. Bring to a boil, decrease the heat to a simmer, cover, and cook for 2 to 2½ hours, or until the meat is nearly tender.
5. Add the carrots and potatoes. Cover and simmer for 45 to 60 minutes longer, until the meat is tender and the vegetables are cooked through. Remove the bay leaves and serve immediately.