Ingredients
- 3–4 lbs oxtail, trimmed
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup red wine (optional but recommended)
- 3 cups beef broth
- 2 sprigs thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika (optional)
- 1 tbsp brown sugar (optional, for richness)
- 1 tbsp soy sauce (optional, for umami depth)
Instructions
- Season oxtails generously with salt and pepper.
- In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Sear oxtail pieces in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery for about 5 minutes until softened.
- Stir in garlic and tomato paste; cook for 2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits. Let it reduce for 3–5 minutes.
- Return oxtails to the pot. Add beef broth, thyme, bay leaf, Worcestershire sauce, paprika, brown sugar, and soy sauce. Stir to combine.
- Bring to a simmer, then cover and reduce heat to low. Braise for 3 to 3½ hours, or until meat is very tender and falling off the bone. Alternatively, braise in a 325°F (160°C) oven.
- Remove oxtails and strain the sauce if desired. Skim fat from the surface.
- Serve oxtail hot with mashed potatoes, rice, or polenta, and spoon sauce over the top.
Let me know if you want a slow cooker or Instant Pot version too!