🐂 Braised Oxtail Recipe

Ingredients:

• 2 kg (4–5 lbs) oxtail pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Oxtail:
   • Heat olive oil in a large heavy pot over medium-high heat.
   • Season oxtail pieces with salt and pepper.
   • Brown all sides, about 3–4 minutes per side. Remove and set aside.
2. Sauté Vegetables:
   • In the same pot, add onion, carrot, and celery.
   • Cook until softened, about 5–6 minutes.
   • Add garlic and cook 1 more minute.
3. Deglaze & Build Flavor:
   • Stir in tomato paste and cook 1–2 minutes.
   • Pour in red wine (if using) and scrape the bottom of the pot to release browned bits.
4. Braise the Oxtail:
   • Return oxtail to the pot.
   • Add beef broth, bay leaves, and thyme.
   • Bring to a simmer, cover, and reduce heat to low.
5. Cook Slowly:
   • Simmer gently for 3–4 hours, or until the meat is tender and falling off the bone.
6. Finish & Serve:
   • Remove bay leaves.
   • Taste and adjust seasoning with salt and pepper.
   • Garnish with fresh parsley.

Tips:

• Serve over mashed potatoes, rice, or creamy polenta.
• For extra richness, skim off excess fat before serving.
• Can also be made in a slow cooker on low for 8 hours.

Would you like me to make a longer, more step-by-step version with extra tips for flavor?