Ingredients:
- 2 pounds oxtail, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Sear the Oxtail:
- Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Season the oxtail pieces with salt and pepper.
- Brown the oxtail pieces on all sides, working in batches to avoid overcrowding the pot.
- Remove the browned oxtail and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery.
- Sauté until softened, about 5 minutes.
- Stir in the minced garlic, thyme, rosemary, and red pepper flakes. Cook for an additional 30 seconds.
- Deglaze and Add Liquid:
- Pour the red wine into the pot, scraping up any browned bits from the bottom.
- Add the beef broth and bay leaf.
- Bring the liquid to a boil, then reduce heat to low.
- Return the browned oxtail to the pot.
- Braise the Oxtail:
- Cover the pot with a tight-fitting lid and simmer for 2-3 hours, or until the oxtail meat is tender and falls off the bone.
- Check occasionally, adding more liquid if necessary.
- Thicken the Sauce (Optional):
- If desired, remove the oxtail pieces from the pot.
- Increase the heat to medium-high and bring the sauce to a boil.
- Simmer until the sauce has thickened to your desired consistency.
- Return the oxtail to the sauce.
- Serve:
- Garnish with fresh parsley and serve hot.
- The oxtail can be served with mashed potatoes, rice, or noodles.
Tips:
- For a richer flavor, consider roasting the vegetables before adding them to the pot.
- You can adjust the cooking time based on the tenderness of the oxtail.
- If you prefer a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
Enjoy your delicious braised oxtail!