Ingredients
- 2 lbs oxtail, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
- 1 tsp thyme
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup diced tomatoes (optional)
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Oxtail: Season oxtails generously with salt and pepper.
- Sear: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtails on all sides until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 minute.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Deglaze with Wine: Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 3-4 minutes.
- Combine and Simmer: Return the oxtails to the pot. Add beef stock, bay leaves, thyme, smoked paprika, and diced tomatoes (if using). Bring to a boil, then reduce the heat to low.
- Braise: Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally, until the meat is tender and falling off the bone.
- Optional Thickening: For a thicker sauce, mix flour with 2 tbsp of water to create a slurry, then stir it into the pot during the last 20 minutes of cooking.
- Season and Serve: Remove bay leaves and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve over mashed potatoes, rice, or polenta.
Enjoy the rich and hearty flavors! 😊
Would you like to add any unique twists or side pairings to the recipe?