Ingredients
- 3 lbs (1.3 kg) oxtail, cut into sections
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, replace with more broth if desired)
- 2 bay leaves
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 cup canned chopped tomatoes (optional for a richer sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the oxtail
- Pat the oxtail pieces dry with paper towels. Season generously with salt and black pepper.
- Sear the meat
- Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the oxtail pieces on all sides, about 3–4 minutes per side. Remove and set aside.
- Sauté vegetables
- In the same pot, add onions, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in garlic and cook for another 1 minute.
- Add tomato paste & seasonings
- Mix in tomato paste, paprika, and thyme. Cook for 1–2 minutes to deepen the flavor.
- Deglaze the pot
- Pour in the red wine, scraping the bottom of the pot to release browned bits. Let it reduce by half (about 3–4 minutes).
- Simmer the oxtail
- Return the browned oxtail to the pot. Add beef broth, bay leaves, and tomatoes (if using).
- Bring to a simmer, then reduce heat to low. Cover and cook for 3–4 hours, or until the meat is tender and falling off the bone. You can also braise in a 325°F (160°C) oven for the same time.
- Final touches
- Remove bay leaves. Skim off excess fat from the surface if needed.
- Taste and adjust seasoning with salt and pepper.
- Serve
- Garnish with fresh parsley. Serve hot with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
If you want, I can also give you a slow cooker version so you can just set it and forget it. That way the oxtail becomes melt-in-your-mouth tender without much effort.