How to braise oxtails in the oven

• Place oxtails in a baking dish and season with salt and pepper on all sides. This is the only time I add salt and pepper so I tend to use a generous amount, although you can always adjust later if needed.
  
• Toss in flour and make sure the oxtails are well coated in flour.
  
• Heat oil in a large pan or skillet, preferable one that can hold all the oxtails and can go in the oven safely. Brown oxtails on all sides (about 10 minutes). Reduce heat and add red wine to deglaze the pan. Allow wine to reduce for about 2 minutes, tossing the oxtails in this rich red wine reduction. Use a kitchen tongs to move the oxtails around the pan, sort of collecting any brown bits from the pan.
  
• Off heat and in the same pan that will go to the oven, add all the seasoning at once and rub to coat the oxtails. Feel free to use gloves if the oxtails are too hot or kitchen tongs to toss them in the seasoning until they are evenly coated.
  
• Next add the veggies, that's the onion, bell peppers, garlic, hot peppers, cilantro, broth and umami sauce to the pan.
  
• Cover and cook at 325F degrees for about 3 to 3/12 hours. Keep an eye on the oxtails after hour 2 to make sure it's not sticking to the pan. Add broth as needed.