Braised Oxtail
Ingredients
3–4 lbs oxtail pieces
2 tbsp olive oil
Salt and black pepper
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
4 garlic cloves, minced
2 tbsp tomato paste
2 cups beef broth
1 cup red wine (or extra broth)
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
Optional for Serving
Mashed potatoes
Rice
Buttered noodles
Instructions
Pat the oxtails dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the oxtails on all sides until deeply golden, then remove and set aside.
In the same pot, cook onion, carrots, and celery for 5–6 minutes until softened.
Stir in garlic and tomato paste; cook for 1 minute.
Pour in the wine and scrape up all the browned bits from the bottom of the pot.
Add beef broth, Worcestershire sauce, thyme, and bay leaves.
Return the oxtails to the pot. Liquid should mostly cover the meat.
Cover and simmer on low heat for 3–4 hours, or bake at 325°F (160°C) until the meat is tender and falling off the bone.
Remove bay leaves and skim excess fat if desired.
Tips
The flavor gets even better the next day.
For a thicker sauce, simmer uncovered for 10–15 minutes after cooking.
Add mushrooms or potatoes during the last hour for a heartier meal.
