Braised Oxtails

3 pounds oxtails

3 tablespoons vegetable oil 

3 slices thick cut bacon, sliced into 1/4-inch pieces

1 onion, diced 

1 carrot, diced 

2 stalks celery, diced 

1/4 cup tomato paste

3 tablespoons flour

1/2 teaspoon cinnamon

1 1/2 cups red wine

1 cup beef stock 

One (28-ounce) can whole tomatoes

Salt and pepper 

Heat oven to 300F. 

Season oxtails generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until hot. Add oxtails and sear until browned on both sides, about 5 minutes per side. Remove oxtails from Dutch oven and add bacon to pan. Cook, stirring until golden, about 5 minutes. Add onion, carrot and celery and sauté until soft, about 5 minutes. Stir in tomato paste and cook until slightly darkened, about 3 minutes, then stir in flour. Stir in cinnamon.

Pour red wine over mixture and scrape up any browned bits from the bottom of the pan. Let simmer until thickened, about 2 minutes. Add beef stock and tomatoes, then return oxtails to pan, submerging them in liquid. Bring to a boil, then cover and place in oven. Braise until oxtails are tender, about 3 1/2 hours.

Remove oxtails from pan and place on a serving platter. Return pan to burner over medium high heat. Bring liquid to a simmer and let cook, stirring occasionally to break up the tomatoes, until reduced by about half, about 10 minutes. Spoon reduced cooking liquid over oxtails and serve.