Oxtails Recipe

Cooking Instructions

1. 1

   Prepare the Oxtails

   Rinse the oxtails under cold water and pat them dry with paper towels. Season generously with salt and black pepper.

2. 2

   Sear the Oxtails

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the oxtails in batches, searing them on all sides until they are browned. Remove the oxtails and set them aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5-7 minutes, or until the onions are translucent.

4. 4

   Add Tomato Paste

   Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.

5. 5

   Deglaze with Red Wine

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 3-4 minutes, allowing the alcohol to cook off.

6. 6

   Combine Ingredients

   Return the seared oxtails to the pot. Add the beef broth, bay leaves, dried thyme, and more salt and pepper to taste.

7. 7

   Cook the Oxtails

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone.

8. 8

   Serve

   Once cooked, remove the bay leaves. Serve the oxtails with the vegetables and sauce over rice or mashed potatoes.