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1
Trim any excess fat from the oxtail pieces.
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2
Combine the oxtail with the brandy and lime juice in a large bowl and marinate for at least 2 hours and up to overnight in the refrigerator.
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3
Preheat the oven to 350 degrees F. Remove the oxtail from the marinade, rub all over with the oil and season with salt and pepper.
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4
In a large heavy-bottomed pan, cook the oxtail in the oven, uncovered, until brown, about 30 minutes.
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5
Add the red wine and cook uncovered for 15 minutes more.
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6
Combine the beef broth, tomato paste, garlic powder, herbes de Provence, Italian seasoning, paprika, lemon pepper, cumin, garlic pepper, nutmeg and sage in a bowl.
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7
Add to the oxtail and mix well.
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8
Cover and cook until the meat is almost tender, about 1 hour 30 minutes.
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9
Add the celery, carrots and potatoes and cook until the meat is fully tender and the vegetables are done, 15 to 20 minutes.
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10
Remove from the oven and skim any excess fat from the top using a flat wide-bottomed spoon.
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11
Combine the cornstarch with 1 cup cold water in a small bowl, stirring until the cornstarch is fully dissolved.
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12
Stir the cornstarch into the stew and cook until thickened, 15 to 20 minutes.
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13
Season with salt and pepper to taste.
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14
Ladle into bowls and serve.
