Preheat the oven to 275 degrees F (135 degrees C).
Season the oxtail liberally with salt and pepper.
In a dutch oven, heat 1 tablespoon of oil over medium high heat. Sear the oxtails until brown on all sides. Once seared, transfer to a plate.
Add another tablespoon of oil to the dutch oven. Then add the leeks, onions, garlic, and carrots. Season with a pinch of salt and pepper. Cook for 3-5 minutes until they start to become translucent.
Add the soy sauce, rice wine vinegar, bay leaves, and thyme and stir.
Deglaze the pan with Cakebread Cellars Cabernet Sauvignon. Cook until the alcohol burns off. You can tell if the alcohol has burned off by smelling the liquid. If it doesn’t smell like alcohol anymore, it has burned off.
Add the beef stock and tomato paste. Stir and cook until the liquid starts boiling. Lower to a simmer.
Lastly, add the oxtail back to the dutch oven. Cover and let it bake for 3 ½ - 4 hours until the oxtails are tender and easily come apart.
Serve with rice or a baguette and a glass of red wine!