Season the oxtails (1500 g) generously with salt (1 tsp) and pepper.

Heat olive oil (2 tbsp) in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Oil should shimmer but not smoke.

Sear the oxtails (1500 g) in batches until browned on all sides. Do not overcrowd the pot.

Deep brown color on all sides.

Remove the oxtails (1500 g) from the pot and set aside.

Add the chopped onion (2 cups), carrots (1 cup), and celery (½ cups) to the pot and cook until softened, about 5-7 minutes.

Vegetables should be translucent and slightly softened. • Aromatic vegetables softening.

Add the minced garlic (4 cloves) and cook for another minute until fragrant.

Garlic should be fragrant.

Return the oxtails (1500 g) to the pot.

Pour in the beef broth (8 cups), ensuring the oxtails (1500 g) are mostly submerged.

Add the thyme (2 sprigs) sprigs and bay leaves.

Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 4 hours, or until the oxtails (1500 g) are very tender and the meat is falling off the bone.

Meat should easily pull away from the bone. • Meat is incredibly tender.

Remove the thyme (2 sprigs) sprigs and bay leaves before serving. Adjust seasoning with salt (1 tsp) and pepper to taste.