Ingredients
- 2 ½ – 3 lbs oxtail, cut into sections
- 2 tbsp vegetable oil (or olive oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup red wine (optional, for depth)
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme (or fresh sprigs)
- 1 tsp paprika
- Salt & black pepper, to taste
- 1 tbsp soy sauce (optional, for richness)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the oxtail: Season oxtail pieces generously with salt and black pepper.
- Sear: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown oxtail pieces on all sides, then remove and set aside.
- Sauté vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add flavor: Stir in tomato paste and cook for 1–2 minutes. Deglaze the pot with red wine (if using), scraping up brown bits.
- Simmer: Return oxtail to the pot. Add beef broth, bay leaves, thyme, paprika, and soy sauce. Bring to a boil.
- Braise: Reduce heat to low, cover, and simmer for 3–4 hours (or bake in the oven at 325°F/160°C) until oxtail is fork-tender and meat easily falls off the bone.
- Adjust seasoning: Taste the sauce and adjust salt/pepper if needed.
- Serve: Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.
Would you like me to make this Caribbean-style braised oxtail (with beans and spices) or keep it as this classic version?