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1
In a piece of cheesecloth, wrap the herbs, peppercorns, cinnamon, juniper and bay leaf and tie with kitchen twine.
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2
In an enameled cast-iron casserole, combine the bundle, oxtails, wine and stock; add 2 cups of water.
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3
The oxtails should be completely submerged; if necessary, add more water.
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4
Cover and refrigerate overnight.
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5
Preheat the oven to 350.
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6
Transfer the oxtails to a plate.
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7
Bring the marinade to a simmer, skimming off any foam.
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8
Add the oxtails and all of the remaining ingredients except the salt, pepper and chopped parsley and bring to a boil.
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9
Press a sheet of parchment paper directly on the stew and cover tightly with foil.
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10
Braise the oxtails in the oven for about 3 hours, until the meat is very tender.
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11
Using a slotted spoon, transfer the oxtails to a plate.
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12
Transfer the vegetables to a separate plate.
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13
Discard the herb-and-spice bundle.
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14
If necessary, simmer the cooking liquid until slightly thickened.
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15
Pick the oxtail meat off of the bones in large pieces; discard the bones and any excess fat.
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16
Return the meat and vegetables to the pot and bring to a simmer; cook for 5 minutes, until heated through.
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17
Season with salt and pepper.
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18
Garnish with chopped parsley and serve.
