Saute leeks, parsnip, carrot, beets, and celery in a large Dutch oven with 2 tablespoons olive oil until the onion is translucent and other veggies are just beginning to soften. Better to undersaute than oversaute, I always saute… Go ahead, say that aloud. Add mushrooms to vegetables and continue sauteing until mushrooms give up their liquids and remove into a large bowl.
Place oxtail segments and remaining oil in the Dutch oven and brown oxtail on both sides, seasoning with salt and pepper as you go. Carefully remove segments into the bowl with the veggies. You don’t want to drop one and explain to your spouse that you were just chasing tail around the kitchen.
3 tablespoons olive oil, 4-5 pounds oxtail, Salt and pepper
Deglaze the Dutch oven with the wine and reduce it by half. Meanwhile, preheat the oven to 300 degrees.
2 cups red wine
Add the water, stir in the beef soup base, dredge the oxtail segments through flour and toss into the pot. Shovel in the veggies, and add the remaining ingredients, stir, cover, and braise for 3½ hours. Remove the cover and braise for an additional 30 minutes to thicken to your liking.
Skim fat from top of ragout, remove oxtail segments, pull meat from bones (it should be falling off by now) and return meat to the Dutch oven. Remove herbs and discard.Serve with plain egg noodles.
Substitute 3 teaspoons porcini mushroom powder for fresh mushrooms if people have a texture issue. I like to use both fresh and powdered for extra depth of flavor.Smoked or hot paprika are both great options.It is definitely possible to put this together in a slow cooker or instant pot. Cut the wine to 1½ cups. For an instant pot, set to high pressure for 40 minutes. 8 hours in a slow cooker on low is good.