In a large pot, heat some olive oil and brown the oxtail pieces on all sides after seasoning them with salt and pepper.

Cut all the vegetables into cubes, except for the head of garlic, which you will leave whole.

Remove the meat from the pot and, in the same oil, sauté all the vegetables except the tomatoes until softened.

After 5 minutes, add the chicken broth and simmer on low heat for about 3 hours (if using a pressure cooker, half the time will be enough).

When the meat is very tender, blend all the sauce (except the bay leaf) with an immersion blender, then let it cook for another 10 minutes to blend the flavors.

You can serve the stew with French fries or rice, according to your preference. I always recommend making this dish a day ahead, as the flavor improves a lot.