Braised Oxtail Recipe

Ingredients

• 3 lbs oxtail, trimmed of excess fat
• Salt and black pepper, to taste
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup red wine (optional, can substitute beef broth)
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1 tsp smoked paprika
• 1/2 tsp ground allspice (optional)

Instructions

1. Prepare the Oxtail:
   • Season the oxtail pieces generously with salt and black pepper.
2. Brown the Oxtail:
   • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Sear the oxtail pieces on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. Sauté the Vegetables:
   • Add the onions, garlic, carrots, and celery to the same pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Deglaze the Pot:
   • Pour in the red wine (or beef broth) and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
5. Add the Remaining Ingredients:
   • Stir in the tomato paste, beef broth, bay leaf, thyme, smoked paprika, and allspice. Return the oxtail to the pot, ensuring it is submerged in the liquid.
6. Simmer and Braise:
   • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2.5 to 3 hours, or until the oxtail is tender and falling off the bone. Alternatively, you can transfer the pot to a preheated oven at 325°F (160°C) and cook for the same amount of time.
7. Adjust the Seasoning and Serve:
   • Remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the braised oxtail hot over mashed potatoes, rice, or with crusty bread.