Ingredients
- 3 lbs oxtail, cut into segments
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Season & Sear: Pat the oxtail dry with paper towels. Season with salt and pepper. In a large heavy pot or Dutch oven, heat oil over medium-high heat. Sear the oxtail on all sides until browned. Remove and set aside.
- Sauté Veggies: In the same pot, add onion, carrots, celery, and garlic. Sauté for about 5–7 minutes until softened.
- Add Tomato Paste: Stir in the tomato paste and cook for another 1–2 minutes to deepen the flavor.
- Deglaze: Pour in the red wine (or extra broth) to deglaze the pot, scraping up all the browned bits from the bottom.
- Simmer: Return the oxtail to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a simmer.
- Braise: Cover and place in a preheated oven at 325°F (160°C) for 3 to 3.5 hours, or simmer on the stovetop on low heat. The meat should be very tender and falling off the bone.
- Serve: Remove bay leaves, skim excess fat, and serve hot, garnished with chopped parsley. Perfect over mashed potatoes, polenta, or rice.
Let me know if you want a version for a slow cooker or Instant Pot!