Savory Braised Oxtails with Herb-Infused Sauce

2 to 3 pounds of oxtails, trimmed

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 cup red wine

3 cups beef broth

1 tablespoon tomato paste

2 sprigs fresh thyme

2 bay leaves

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions