Ingredients
- 3–4 lbs oxtails, trimmed
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional, or substitute with beef broth)
- 3 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme (or a few sprigs fresh thyme)
- 1 tsp smoked paprika (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar (optional, to balance flavors)
Instructions
- Season & Sear: Season oxtails generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear oxtails on all sides until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes more.
- Deglaze & Simmer: Pour in red wine (if using) to deglaze the pan, scraping up browned bits. Let simmer 2–3 minutes to reduce slightly.
- Add Broth & Seasonings: Return oxtails to the pot. Add beef broth, bay leaves, thyme, paprika, Worcestershire, soy sauce, and sugar. Bring to a boil.
- Braise: Cover and transfer to a preheated oven at 325°F (160°C) or simmer on the stove. Cook for 3–4 hours, or until oxtails are fork-tender and meat is falling off the bone.
- Skim & Serve: Skim excess fat from the top. Serve hot over mashed potatoes, rice, or polenta.
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