Braised Oxtail

Absolutely! Here’s a rich, flavorful Braised Oxtail recipe that’s perfect for a hearty meal. Oxtail becomes wonderfully tender and melts in your mouth when slow-cooked.

Braised Oxtail Recipe

Ingredients:

• 2 to 3 pounds oxtail pieces

• Salt and pepper, to taste

• 2 tablespoons vegetable oil (or olive oil)

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 cups beef broth (or stock)

• 1 cup red wine (optional; substitute with more broth if you prefer)

• 1 can (14 oz) diced tomatoes

• 2 tablespoons tomato paste

• 2 bay leaves

• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)

• 1 teaspoon smoked paprika (optional)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the oxtail:
   Pat the oxtail dry with paper towels and season generously with salt and pepper.

2. Brown the oxtail:
   Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
   Add oxtail pieces and brown on all sides until deep golden brown (about 3-4 minutes per side).
   Remove and set aside.

3. Sauté the vegetables:
   In the same pot, add onions, carrots, and celery. Cook for about 5-7 minutes until softened.
   Add garlic and cook for 1 more minute until fragrant.

4. Deglaze the pot:
   Pour in the red wine (if using), scraping up the browned bits on the bottom. Let it reduce for 2-3 minutes.

5. Add the liquids and seasoning:
   Stir in tomato paste, diced tomatoes, beef broth, bay leaves, thyme, and smoked paprika. Mix well.

6. Return oxtail to pot:
   Place the browned oxtail pieces back into the pot, submerging them in the liquid as much as possible.

7. Simmer and braise:
   Bring to a simmer, then reduce heat to low. Cover and cook gently for 3 to 4 hours, until the oxtail is fall-off-the-bone tender. You can also do this in a 325°F (160°C) oven for the same amount of time.

8. Finish and serve:
   Remove bay leaves and thyme stems (if fresh). Taste the sauce and adjust salt and pepper.
   Garnish with fresh parsley.

Serving Suggestions:

• Serve over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up the delicious sauce.

• A side of steamed green beans or roasted vegetables pairs well.

Tips:

• For extra richness, add a splash of soy sauce or Worcestershire sauce.

• Leftovers taste even better the next day! Store in the fridge and reheat gently.