Ox Tails Recipe

Cooking Instructions

1. 1

   Searing the Oxtails

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtails and sear them on all sides until they are browned, about 8-10 minutes. Remove the oxtails and set them aside.

2. 2

   Sautéing Vegetables

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

3. 3

   Adding Tomato Paste and Broth

   Stir in the tomato paste and cook for an additional 2 minutes. Then, pour in the beef broth and scrape the bottom of the pot to release any browned bits.

4. 4

   Seasoning the Mixture

   Add the bay leaves, dried thyme, salt, and black pepper to the pot. If using, add the red wine at this stage.

5. 5

   Combining Ingredients

   Return the seared oxtails to the pot, ensuring they are submerged in the liquid.

6. 6

   Cooking the Oxtails

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

7. 7

   Finishing Touches

   Once cooked, remove the oxtails from the pot and let them rest for a few minutes. Skim off any excess fat from the surface of the sauce, then adjust seasoning if necessary.

8. 8

   Serving

   Serve the oxtails over mashed potatoes, rice, or polenta, spooning some of the sauce over the top.