In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.
, carrots, celery
and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine
and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven
. Bring to boil. Reduce heat, cover, and simmer
until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits