Best red wine by name to braise beef and or oxtails for stews and such

Zinfandel can be good too with its peppery overtones. No matter what you choose to use, make sure it is one you would like to drink on its own.

I like to use a nice Cotes du Rhone or for something cheaper, a Gamay blend. Guity Men by Malivoire is great.

Honestly, anything drinkable. And preferably Merlot. Go for the 7-10 dollar range.