Red Wine-braised Oxtails

Ingredients

• 1 ½ tablespoons cornstarch
• 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
• About ¼ cup balsamic vinegar
• 3 cups fat-skimmed beef broth
• 1 bottle (750 ml.) Cabernet Sauvignon or other dry red wine
• Salt and pepper
• 4 pounds oxtails, cut at joints
• + 5 more ingredients
• • Fresh thyme sprigs, rinsed
  • Caramelized Root Vegetables (recipe follows; see notes)
  • Yukon Gold Mashed Potatoes (recipe follows; see notes)
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

1. Rinse oxtails and pat dry; trim off and discard excess fat. Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven, turning once with tongs, until oxtails are well browned all over, 30 to 40 minutes tota...

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