Braised Oxtails Recipe

Braised Oxtails Recipe

Instructions

1. Season and Sear the Oxtails:

   • Pat the oxtails dry with paper towels, then season generously with salt and black pepper.
   • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
   • Sear the oxtails on all sides until they’re browned, about 4-5 minutes per side. Remove the oxtails from the pot and set aside.

2. Sauté the Vegetables:

   • In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
   • Add the garlic and cook for an additional 1 minute until fragrant.

3. Add the Tomato Paste and Wine:

   • Stir in the tomato paste and cook for 2-3 minutes to caramelize slightly.
   • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

4. Braise the Oxtails:

   • Add the beef broth, fresh thyme, bay leaves, smoked paprika, Worcestershire sauce, and diced tomatoes to the pot.
   • Return the oxtails to the pot, submerging them in the liquid.
   • Bring to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Braise for 3-4 hours, or until the oxtails are tender and falling off the bone.

5. Finish and Serve:

   • Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
   • Taste and adjust seasoning if needed. Garnish with chopped fresh parsley.
   • Serve the braised oxtails over rice, mashed potatoes, or alongside crusty bread to soak up the rich sauce.

These Braised Oxtails are a comforting, melt-in-your-mouth dish that’s perfect for a cozy meal. Enjoy!