I made this exactly as the recipe stated;and it was very good, but I felt something was missing. I would have given it a 3-star rating after the first attempt...
However, I made it a second time, with the following changes/additions:
First, in addition to the oxtails, I added about a pound of beef stew meat. (I am matriarch to a family of carnivores!)
Then, I browned all of the meat at high heat....using half canola and half olive oil, and I lightly salted and peppered it. This step is so important (to me) in order to flavor the broth! Then I added about a cup of red wine to de-glaze the pot, scraping all of the little crispies from browning the meat. From this point, I followed the recipe pretty closely. (Pretty closely, because I also added fresh Thai basil and marjoram when I added the veggies.)
I served it over brown rice, with a wonderful crusty Portuguese bread...it was really an international meal by the time I finished with it!
All of my changes bumped the recipe to a 5-star, but I don't know how authentic it is now!
Thanks for the recipe!!