Ingredients
- 3 lbs oxtails, trimmed
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 2 bay leaves
- 1 tsp thyme (dried or fresh)
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
- Pat oxtails dry, season with salt and pepper.
- Heat oil in a large heavy pot or Dutch oven. Brown oxtails on all sides, then set aside.
- In the same pot, sauté onion, garlic, carrot, and celery until softened.
- Stir in tomato paste and cook for 2 minutes.
- Add broth, wine (if using), bay leaves, thyme, and paprika. Mix well.
- Return oxtails to the pot, cover, and bring to a simmer.
- Reduce heat to low, cover tightly, and braise for 2.5–3 hours, until meat is tender and falling off the bone.
- Skim excess fat from the surface before serving.
- Garnish with parsley and serve hot with mashed potatoes, rice, or bread.
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