Ingredients
- 3–4 lbs oxtail pieces
- 2 tbsp vegetable oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups beef broth (or water)
- 1 cup red wine (optional, or use more broth)
- 2 bay leaves
- 1 tsp dried thyme (or 2–3 sprigs fresh)
- 1 tsp smoked paprika (optional)
- 1–2 sprigs fresh rosemary (optional)
Instructions
- Prepare the oxtail: Pat the oxtail dry with paper towels. Season generously with salt and pepper.
- Brown the oxtail: Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Sear the oxtail pieces in batches until browned on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add tomato paste: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
- Deglaze: Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it reduce slightly for about 2–3 minutes.
- Add liquids & herbs: Return the oxtail to the pot. Add beef broth, bay leaves, thyme, smoked paprika, and rosemary. Bring to a gentle boil.
- Braise: Cover with a lid and reduce heat to low. Let it simmer for about 3–4 hours, or until the meat is tender and falling off the bone. Alternatively, braise in a preheated oven at 325°F (160°C) for the same time.
- Finish: Skim any excess fat. Adjust seasoning with salt and pepper. Remove bay leaves and herb stems before serving.
- Serve: Serve hot with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
If you’d like, I can help you adapt this for a slow cooker or pressure cooker too — just let me know!