Braised Oxtail Recipe

Ingredients

• 2 to 3 lbs oxtail, cleaned and trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine or grape juice
• 1 can diced tomatoes
• 2 bay leaves
• 1 tsp thyme
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Pat the oxtail dry and season with salt, pepper, and paprika.
2. Heat olive oil in a large pot and brown the oxtail on all sides. Remove and set aside.
3. In the same pot, sauté onion, garlic, carrots, and celery until soft.
4. Stir in tomato paste and cook for 2 minutes.
5. Pour in beef broth and wine, then add diced tomatoes, thyme, and bay leaves.
6. Return the oxtail to the pot and bring to a gentle simmer.
7. Cover and cook on low heat for 3 to 4 hours until the meat becomes tender and falls off the bone.
8. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or bread.

Tips

• Brown the oxtail well for deeper flavor.
• Slow cooking makes the meat extra tender and juicy.
• Refrigerate overnight for even richer taste the next day.
• Add potatoes during the last hour for a complete meal.
• Skim excess oil from the top before serving.