Braised Oxtail

Ingredients

• 3 lbs (about 1.5 kg) oxtail pieces, trimmed of excess fat
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 cup beef broth (or water)
• 1 cup red wine (optional, can substitute with more broth)
• 2 bay leaves
• 1 tsp dried thyme (or 2 sprigs fresh thyme)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• Fresh parsley, for garnish

Instructions

1. Season & Sear – Pat the oxtail dry and season with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides (about 3–4 minutes per side). Remove and set aside.
2. Sauté Aromatics – In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in tomato paste and cook another 1 minute.
3. Deglaze & Add Liquids – Pour in red wine (if using) to deglaze the pan, scraping up any browned bits. Let simmer for 2 minutes. Add beef broth, bay leaves, and thyme.
4. Return Oxtail & Braise – Return the oxtail to the pot. Bring to a simmer, then cover with a lid and reduce the heat to low. Cook for 2.5–3 hours (or until the meat is tender and falling off the bone).
5. Adjust Seasoning – Taste and adjust salt and pepper as needed. Skim off excess fat if necessary.
6. Serve – Garnish with chopped parsley and serve hot over mashed potatoes, rice, or crusty bread.

Would you like me to also give you a pressure cooker / Instant Pot version (cuts cooking time to about 1 hour)?