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1
Heat canola oil over medium-high in a large saute pot.
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2
Add onion and garlic and saute until the onions begin to turn translucent.
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3
While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing any excess flour to fall away.
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4
Sear the oxtails on both sides in the pot with the onions and garlic, then remove them to a utility platter.
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5
De-glaze the pan with the red wine.
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6
Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme.
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7
Lower heat and return oxtails to pot.
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8
Cover and let simmer until meat is tender (it should easily fall away from bone), about 3 hours.
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9
Remove oxtails to a platter, cover, and let rest in a warm place.
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10
Strain braising liquid into another pot to make it into a sauce.
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11
Spoon off any excess fat that may be on the surface.
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12
Increase heat, allowing the braising liquid to reduce by one-half to two thirds.
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13
Combine the Gremolata ingredients and set aside.
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14
While the sauce is reducing, prepare the toasted French bread.
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15
Preheat the oven to 350 degrees F. Brush the olive oil on the bread and sprinkle with garlic powder.
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16
Lightly toast in the oven.
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17
Remove the reduced sauce from the heat and whisk in the butter.
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18
Spoon sauce over oxtails and top with a small amount of gremolata.
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19
Serve with toasted French garlic bread.
