Red Wine Braised Oxtail Stew

Preheat oven to 375° F. Fill a large pot with water, bring to a boil. Parboil the oxtails for 30 to 45 minutes to cook excess fat and tenderize the oxtail meat. Rinse and drain when done. Heat a separate pot, then add 3 tablespoons oil, ginger, garlic and green onion and stir-fry for 2 minutes. Add in onions and cook another 2 minutes. Increase heat to medium high, pour in the red wine and let reduce for 3 minutes. Then add in the soy sauce, ¼ cup + 2 tablespoons brown sugar, vinegar, beef broth, diced tomatoes, thyme and bay leaves. Place the oxtails, carrots, potatoes and daikon on top. Bring it to a boil, cover and cook in the oven for 3 hours. Alternatively, the stew may also be simmered on the stove for 2 to 3 hours, or placed in a slow cooker on low for 8 to 10 hours. Serve with rice.