Braised Oxtail Recipe

This recipe for braised oxtail results in incredibly tender meat that falls off the bone, simmered in a rich and flavorful sauce.

Ingredients:

• 2 pounds oxtail, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can tomato puree
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sear the Oxtail: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season oxtail pieces with salt and pepper. Sear the oxtail pieces in batches until browned on all sides. Remove oxtail from the pot and set aside.
2. Sauté Vegetables: Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
3. Combine Ingredients: Return the seared oxtail to the pot. Add diced tomatoes, tomato puree, beef broth, red wine (if using), Worcestershire sauce, thyme, oregano, and black pepper. Bring to a simmer.
4. Braise: Reduce heat to low, cover the pot, and simmer for 2-3 hours, or until the oxtail meat is very tender. Stir occasionally.
5. Thicken (Optional): If the sauce is too thin, remove the oxtail pieces and increase heat to medium. Simmer uncovered for 10-15 minutes to thicken the sauce.
6. Serve: Return the oxtail to the sauce and serve hot, garnished with fresh parsley.

Tips & Variations:

• For extra flavor: Add a bay leaf or a few sprigs of fresh rosemary during braising.
• Make it spicier: Add a pinch of red pepper flakes or a chopped jalapeño to the pot.
• Serve with: Mashed potatoes, rice, polenta, or crusty bread are excellent accompaniments.

Enjoy this delicious and hearty Braised Oxtail recipe!