- 2 1â„2 teaspoons coarse kosher salt, more as needed
- 2 teaspoons black pepper
- 1â„2 teaspoon ground allspice
- 5 pounds beef oxtails, patted dry
- 2 tablespoons extra-virgin olive oil
- 4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick
- 4 large carrots, peeled and cut into 3-inch lengths
- 2 small or 1 large celeriac, peeled and cut into 2-inch chunks
- 1 tablespoon tomato paste
- 6 large garlic cloves, finely chopped
- 1 bottle (750 milliliters) dry red wine
- 1 cup chicken stock
- 5 parsley sprigs, plus 1/4 cup chopped parsley leaves
- 2 rosemary branches
- 2 bay leaves
- Grated zest of 1 lemon
- Torn celery leaves, for garnish (optional)
In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until youâ€™ve browned all the oxtail.
Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.