Ingredients
- 3 lbs oxtail, cut into sections
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1/2 tsp ground allspice
- Salt and black pepper, to taste
- 1 tbsp butter (optional, for extra richness)
- Fresh parsley for garnish
Instructions
- Season & Sear the Oxtail:
- Pat the oxtail dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the oxtail on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add onions, carrots, and celery. Sauté for 3-4 minutes until softened.
- Add garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze the Pot:
- Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it simmer for 2 minutes.
- Simmer & Braise:
- Return the oxtail to the pot and add beef broth, diced tomatoes, thyme, bay leaf, smoked paprika, Worcestershire sauce, and allspice.
- Bring to a simmer, then cover and cook on low heat for 3 to 4 hours, stirring occasionally, until the meat is tender and falling off the bone.
- Final Touches:
- Skim excess fat from the surface. Stir in butter for extra richness.
- Taste and adjust seasoning as needed.
- Serve & Enjoy:
- Garnish with fresh parsley and serve over mashed potatoes, rice, or buttered noodles.
Would you like any variations, such as a Caribbean or Asian twist? 😊