Ingredients
- 3 lbs oxtail, trimmed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Season the Oxtail: Generously season oxtail with salt and pepper.
- Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Sear oxtail on all sides until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Build the Sauce: Stir in tomato paste, cook for 2 minutes. Pour in red wine (if using) and deglaze the pot, scraping up any browned bits. Let it reduce slightly.
- Braise: Add beef broth, diced tomatoes, Worcestershire sauce, thyme, rosemary, and bay leaves. Return oxtail to the pot. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven for 2.5 to 3 hours, until the meat is tender and falls off the bone.
- Serve: Remove herbs and bay leaves. Skim off any excess fat from the sauce. Serve oxtail with sauce over rice, mashed potatoes, or polenta.
Want me to style this up or add a twist — maybe a Caribbean or Korean-inspired version?