Ingredients
- 3 lbs oxtails, trimmed
- 2 tbsp vegetable oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional, for extra umami)
Instructions
- Prep the oxtails: Pat the oxtails dry with paper towels and season generously with salt and black pepper.
- Sear: Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the oxtails on all sides, about 3–4 minutes per side. Remove and set aside.
- Sauté aromatics: In the same pot, add chopped onion, carrots, and celery. Cook for about 5–7 minutes until softened. Add garlic and cook for another minute.
- Add tomato paste: Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
- Deglaze: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
- Braise: Return the oxtails to the pot. Add beef broth, thyme, bay leaves, Worcestershire sauce, and soy sauce if using. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 2.5–3 hours, or until the oxtail is tender and falling off the bone.
- Serve: Remove thyme stems and bay leaves. Skim excess fat if needed. Serve hot with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
If you’d like, I can help you make a slow cooker or pressure cooker version too. Want that?