1/4 cup canola oil
1 large red onion, sliced
3 cloves garlic, lightly crushed with the side of a knife blade
1/2 cup all-purpose flour, or enough as needed to coat oxtails
Salt and black pepper
4 pounds oxtails, cut into 2-inch cross sections
1 (750 mL) bottle red wine
1/2 cup demi-glace
2 tablespoons tomato paste
1 bay leaf
1 large sprig fresh flat-leaf parsley
1 large sprig thyme
4 tablespoons butter
1 tablespoon lime zest
1 large clove garlic, finely minced
1 tablespoon flat-leaf parsley leaves, finely minced
1 loaf French bread
2 tablespoons olive oil
1 tablespoon garlic powder
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