Braised Oxtails Recipe – Page 2

Pat the oxtails dry with paper towels and season generously with salt and pepper on all sides.

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the oxtails in batches, 2-3 minutes on each side, until they have a deep, golden color. Remove the oxtails from the pot and set them aside.

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, until softened.
Add the minced garlic and cook for another minute until fragrant, then stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Pour in the red wine, scraping up any browned bits from the bottom of the pot (this adds depth to the flavor). Allow the wine to simmer for 2-3 minutes.
Return the browned oxtails to the pot. Add beef broth, thyme, bay leaf, smoked paprika, allspice, and Worcestershire sauce. Stir to combine and bring to a gentle boil.

Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if needed to keep the oxtails partially submerged.

Once the oxtails are tender, remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh parsley, over a bed of rice, mashed potatoes, or with crusty bread to soak up the sauce.

Use a Slow Cooker: After browning the oxtails and sautéing the aromatics, you can transfer everything to a slow cooker and cook on low for 8 hours for an even easier method.
Spice It Up: Add a chopped Scotch bonnet pepper if you like a bit of heat.
Herbs: Fresh rosemary or bay leaf add extra layers of flavor; feel free to add them along with the thyme.
Make Ahead: Braised oxtails taste even better the next day, as the flavors deepen. You can make this dish a day in advance and reheat before serving.