Braised Oxtail recipe

Ingredients

• 3 lbs oxtail pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine (optional, can substitute beef broth)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Oxtail:
   Pat the oxtail pieces dry with paper towels. Season them generously with salt and pepper.
2. Brown the Oxtail:
   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces and brown on all sides, about 5-7 minutes per batch. Remove browned oxtail and set aside.
3. Sauté the Vegetables:
   In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
4. Deglaze the Pot:
   Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
5. Add Broth and Flavorings:
   Stir in the tomato paste, beef broth, bay leaves, thyme, and rosemary. Return the oxtail pieces to the pot, submerging them in the liquid.
6. Simmer:
   Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3 to 4 hours, or until the meat is very tender and falling off the bone.
7. Finish and Serve:
   Remove the oxtail pieces and bay leaves. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley. Enjoy with mashed potatoes, rice, or crusty bread.

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