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Step 1. Season oxtails generously with salt and pepper. In a large Dutch oven, heat oil over high heat and sear the oxtails on all sides until deeply browned. Remove and set aside.

Step 2. In the same pot, add onions, carrots, and celery. Sauté until softened, about 8 minutes. Add garlic and tomato paste, cooking for another 2 minutes until the paste darkens.

Step 3. Deglaze the pot with red wine, scraping the brown bits (fond) from the bottom. Let the wine reduce by half.

Step 4. Return the oxtails to the pot. Pour in beef stock until the meat is 3/4 submerged. Add thyme, rosemary, and bay leaves. Cover and simmer on low heat (or in a 325°F/160°C oven) for 3 to 3.5 hours until the meat is falling off the bone.

Step 5. While the meat braises, peel and boil the potatoes in salted water until tender. Drain and pass through a potato ricer or food mill for a perfectly smooth texture.

Step 6. Fold in the butter and warm heavy cream into the potatoes. Season with salt to taste and whip until silky.

Step 7. Once the oxtails are done, remove the meat and strain the braising liquid. Simmer the liquid in a saucepan until it thickens into a glossy glaze.

Step 8. Serve the oxtail over a generous bed of potato purée, spooning the rich red wine reduction over the top.