Braised Oxtail

Braised Oxtail Recipe

Ingredients:

• 2 tablespoons vegetable oil
• 2 ½ pounds oxtails, trimmed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1 cup red wine (or extra beef broth)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf
• 1 teaspoon smoked paprika
• ½ teaspoon allspice
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce (optional)

Instructions:

1. Brown the Oxtails:

   • Heat oil in a large pot or Dutch oven over medium-high heat.
   • Sear the oxtails on all sides until browned. Remove and set aside.

2. Sauté the Vegetables:

   • In the same pot, sauté onions, garlic, and ginger until fragrant.
   • Add carrots and celery, cooking for another 2 minutes.

3. Build the Flavor:

   • Stir in tomato paste, Worcestershire sauce, soy sauce (if using), smoked paprika, and allspice. Cook for 1 minute.

4. Braise the Oxtails:

   • Return the oxtails to the pot.
   • Pour in beef broth and red wine, ensuring the oxtails are mostly submerged.
   • Add thyme and bay leaf. Bring to a simmer.

5. Slow Cook:

   • Cover and cook on low heat for 3–4 hours until the oxtails are tender and fall off the bone.
   • Alternatively, bake at 325°F (163°C) for 3 hours or use a slow cooker on low for 6–8 hours.

6. Final Touch:

   • Remove the oxtails and discard the bay leaf.
   • Skim excess fat from the sauce and adjust seasoning if needed.

7. Serve:

   • Enjoy over rice, mashed potatoes, or creamy polenta.