Braised Oxtail Recipe

Cooking Instructions

1. 1

   Prepare the Oxtail

   Season the oxtail with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the oxtail pieces until browned on all sides, about 8-10 minutes. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add chopped onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Deglaze and Braise

   Pour in the red wine to deglaze the pot, scraping up any browned bits. Bring to a simmer, then add the beef broth, bay leaves, and thyme. Return the seared oxtail to the pot. Bring back to a boil, then reduce heat to low and cover. Let it braise for about 3 hours, or until the oxtail is fork-tender.

4. 4

   Prepare the Sides

   While the oxtail is braising, prepare the shoestring potatoes and steamed rice according to package instructions. For the shishito peppers, sauté them in a pan with a little olive oil until blistered, about 5 minutes.

5. 5

   Serve

   Once the oxtail is cooked, serve it over steamed rice, topped with the braising liquid. Add the sautéed shishito peppers on the side and garnish with shoestring potatoes.