Preheat oven to 350 F
Rinse oxtails with water and vinegar and pat dry. Cover oxtails with browning, Bayou city seasonings (or seasonings of your choice), onion powder, salt, paprika, garlic paste and green onion and rub into oxtails.
Heat a dutch oven, or oven safe pot, over medium high and add grape-seed oil. Next, add oxtails and sear on each side. Once browned remove oxtails and set aside.
Add in onion, celery, and carrots. Lower heat to medium and cook vegetables for about 4 minutes. As the vegetables cook they will begin to release liquid, use this to deglaze the pan, making sure to get all the brown bits at the bottom.
Pour in the red wine and let reduce fro 4-5 minutes ,
place the oxtails back in the pot, cover with beef stock, and bring to a simmer.
Add in thyme, rosemary, and scotch bonnet. Cover and place in the oven for 2 hours and 30 minutes
Remove from oven and check for tenderness by pulling the meat off of one. if the meat comes off easy they are ready! if not place back in the oven for 30 more minutes.
for a thicker sauce: mix together cornstarch with 1/4 cup water or beef stock to make a slurry and add to the pot.
Taste and adjust the seasoning with salt and pepper as needed.
Remove the thyme and rosemary, and serve the oxtails hot, garnished with chopped fresh parsley or green onion.
