Braised Oxtail Recipe

Ingredients

• 3 lbs oxtail, trimmed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 1 tsp thyme (fresh or dried)
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• Salt and black pepper to taste
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar (optional)

Instructions

1. Sear the Oxtail: Heat vegetable oil in a large Dutch oven over medium-high heat. Season oxtail with salt and black pepper, then brown on all sides. Remove and set aside.
2. Sauté the Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes. Stir in tomato paste, smoked paprika, allspice, and thyme.
3. Deglaze & Simmer: Pour in red wine (if using) and scrape up any browned bits. Let simmer for 2 minutes. Add beef broth, diced tomatoes, Worcestershire sauce, bay leaves, and brown sugar.
4. Braise the Oxtail: Return oxtail to the pot, ensuring they are mostly submerged. Cover and simmer on low for 3–4 hours, stirring occasionally, until the meat is tender and falling off the bone.
5. Serve & Enjoy: Remove bay leaves, adjust seasoning, and serve hot over mashed potatoes, rice, or polenta.

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