Step 1: Prepare the Marinade

Whisk together 1 cup of red wine, 2 tablespoons of olive oil, 4 sprigs of fresh thyme, 2 bay leaves, and 2 cloves of minced garlic in a bowl. Submerge the 2 pounds of oxtail in the marinade and let it soak overnight in the refrigerator to absorb the flavors.

Step 2: Brown the Oxtail

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Remove the oxtail from the marinade, allowing excess marinade to drip off. Season the oxtail pieces generously with salt and pepper. Brown the oxtail in the hot oil, turning occasionally to achieve an irresistible crust on all sides.

Step 3: Sauté Vegetables

Once the oxtail is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and peeled, chopped carrots. Sauté the vegetables until they are softened and golden, approximately 5-7 minutes. Stir in 1 tablespoon of tomato paste and cook for an additional minute, allowing the flavors to deepen.

Step 4: Combine Liquid Ingredients

Pour the marinade and 4 cups of beef broth into the pot, scraping up any browned bits from the bottom. Add 1 cup of sliced mushrooms to the mixture. Return the browned oxtail to the pot. Cover and let the dish simmer low and slow for 3 hours, or until the oxtail is tender and falling off the bone.

Step 5: Thicken the Sauce

After the oxtail has cooked for 3 hours, whisk together 2 tablespoons of flour with 1/4 cup of water in a small bowl until smooth. Stir the mixture into the pot to thicken the sauce. Allow it to simmer for an additional 10-15 minutes, adjusting the seasoning as necessary.

Step 6: Serve

Once the sauce has thickened to your liking, serve the Oxtail Bourguignonne hot. Enjoy the melt-in-your-mouth texture and rich flavors with your dinner guests.