Braised Oxtal with Anise Star

Ingredients
1 Oxtail   3 lb or so
1 red onion
3 garlic cloves
2 cups red wine
4  star anise stars
1-2  bay leaves
8 prunes
beef stock if you want I just used water so I would have the Oxtail taste.
2 clementines
Curly parsley for decoration

Delicious.

I bought a whole Oxtail.

Simply chop it to fit the dutch oven pot or what ever you are using.
There are joints between the bones, you can go for those or simply hack with the butcher's axe.
If you must, just ask the butcher to cut it to smaller parts.
I go with less parts so it is easier to debone at the end.

Fry it in 1 tbsp of oil for 8 minutes till you get some nice color.

Alright
After 8 minutes remove it and place it to the side.
Add the chopped onion.

the garlic and a little of the parsley.

cook for 3 minutes till you get a sear.
Then pour in the wine
Add the star anise , the prunes and the bay leaves.

Add water to cover the most of the meat.
Then place in the oven for 3.5 hours at 300 F.

When you are done, you should be able to easily de-bone the meat using a pair of forks.
Remove the bay leaves, the anise stars, chunks of fat and if you have any gristle.

So, the liquid level can be changed by how you like your sauce.

This is the pasta I used, Pappardelle.

I also added the clementine or blood orange, I removed the seeds etc and it was  added then cooked for only 2-3 minutes to keep their partial shape.

Well this is the results, it is a little sweet for meat and delicious.
But don't take my word, try it yourself.