Braised Oxtail Recipe

INGREDENT

• 2.5 to 3 lbs oxtail, trimmed
• Salt and black pepper, to taste
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 cup red wine (optional – or substitute with more broth)
• 3 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme (or a few sprigs fresh thyme)
• 1 tsp smoked paprika (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• Fresh parsley, for garnish (optional)

Instructions

1. Prep the oxtail:
   Pat the oxtail pieces dry and season generously with salt and black pepper.
2. Sear the oxtail:
   Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtail pieces in batches, about 2–3 minutes per side. Remove and set aside.
3. Sauté vegetables:
   In the same pot, add onions, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
4. Add tomato paste:
   Stir in tomato paste and cook for 2 minutes to enhance its flavor.
5. Deglaze:
   Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes.
6. Add liquids and seasoning:
   Return the oxtails to the pot. Add beef broth, bay leaves, thyme, smoked paprika, Worcestershire sauce, and soy sauce. Stir well.
7. Simmer low and slow:
   Bring to a simmer, then reduce heat to low. Cover and cook for 3 to 3½ hours until the oxtail is tender and falling off the bone. Alternatively, you can braise it in a preheated oven at 325°F (160°C).
8. Optional – Thicken sauce:
   If the sauce is too thin, remove the oxtail and simmer the liquid uncovered until it reduces to your desired consistency.
9. Serve:
   Garnish with fresh parsley and serve hot over mashed potatoes, rice, or creamy polenta.

Let me know if you want a slow cooker or instant pot version too!