Ingredients:
- 2 pounds oxtail, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14.5 ounce) can beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Sear the oxtail: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season oxtail pieces with salt and pepper. Sear oxtail on all sides until browned, working in batches if necessary. Remove oxtail from pot and set aside.
- Sauté vegetables: Add chopped onion, carrots, and celery to the pot. Cook and stir until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Combine ingredients: Stir in diced tomatoes, beef broth, red wine, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a simmer.
- Simmer: Return oxtail to the pot. Cover and simmer over low heat for 2-3 hours, or until oxtail is very tender.
- Serve: Remove bay leaves. Serve oxtail hot with mashed potatoes, rice, or crusty bread.
Tips:
- For a richer flavor, use bone marrow from the oxtail to make the sauce.
- Add other vegetables such as potatoes or turnips to the pot for a heartier stew.
- Garnish with fresh parsley before serving.
Enjoy your delicious and flavorful Braised Oxtail!