Tender Braised Oxtails
Ingredients
• 3 lbs oxtails, trimmed
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 cup red wine (optional, substitute with extra stock if preferred)
• 2 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley or chives, chopped (for garnish)
Instructions
1. Prepare the Oxtails:
• Season the oxtails generously with salt and pepper.
2. Sear the Oxtails:
• Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Sear the oxtails on all sides until browned, about 2–3 minutes per side. Remove and set aside.
3. Sauté Aromatics:
• In the same pot, add the onions and carrots. Cook until softened, about 5 minutes.
• Stir in the garlic and tomato paste, cooking for another 2 minutes.
4. Deglaze the Pot:
• Pour in the red wine (if using) or a bit of beef stock to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Liquid and Simmer:
• Return the oxtails to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaf. The liquid should just cover the oxtails.
• Bring to a simmer, then cover the pot and reduce the heat to low.
6. Cook Slowly:
• Simmer for 2.5–3 hours, stirring occasionally, until the oxtails are tender and falling off the bone.
7. Thicken Sauce (Optional):
• If the sauce is too thin, remove the oxtails and simmer the liquid uncovered until it thickens.
8. Serve and Garnish:
• Transfer the oxtails to a serving platter, spoon the sauce over them, and garnish with fresh parsley or chives.
Serve this dish over mashed potatoes, rice, or creamy polenta for a comforting and rich meal!