This Spezzatino di Coda di Manzo is a recipe from the northeastern Italian Alps. It includes typical mountain seasoning like juniper berries and bay leaves. This is not the iconic oxtail stew from the area of Rome/Lazio, called Coda alla Vaccinara, which has tomatoes and batons of celery in it.
Oxtail has a lot of collagen, so slow cooking develops it into a rich, delicious stew full of umami goodness. Leftovers make a great sauce for pasta.