Preheat your oven to 325°F (163°C).

Rinse the oxtails under cold water and pat them dry with paper towels. Season them generously with Himalayan pink salt and freshly ground Tellicherry black pepper.

Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a small amount of oil, and sear the oxtails on all sides until they develop a rich, brown crust. Work in batches if necessary. Once seared, remove the oxtails from the pot and set them aside.

In the same pot, add chopped Vidalia onions, poblano peppers, and minced purple garlic. Sauté until the vegetables are softened and aromatic.

Pour in the fire-roasted diced tomatoes and San Marzano tomato sauce. Stir well to combine with the sautéed vegetables.

Sprinkle dried Mexican oregano over the mixture. Adjust the seasoning with additional salt and pepper to taste.

Place the seared oxtails back into the pot, nestling them into the tomato and vegetable mixture.

Pour the bold-bodied Malbec red wine over the oxtails and tomato mixture. The wine will add depth and richness to the dish.

Cover the pot with a lid and transfer it to the preheated oven. Allow the oxtails to braise for approximately 3 to 4 hours or until they are tender and falling off the bone.

Periodically check the oxtails, and if needed, adjust the seasoning according to your taste preferences.

Once the oxtails are tender, remove the pot from the oven. Serve the oxtails and sauce over a bed of your favorite side dish, such as rice or mashed potatoes.