Season oxtails generously with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Brown the oxtails on all sides, then remove them from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the onions, carrots, and celery.
Cook until softened, about 5-7 minutes.
Add the garlic and tomato paste, stirring for 1-2 minutes.
Deglaze and Build Flavor:
Remove the herbs and bay leaves. Skim any excess fat from the surface.
Adjust seasoning with more salt or pepper if needed.
Garnish with fresh parsley or chives before serving.
Serving Suggestions:
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