Savory Braised Oxtails

Savory Braised Oxtails 

Ingredients

• 3 lbs oxtails, trimmed
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• 2 cups beef broth
• 1 cup red wine (or extra beef broth)
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• Salt & black pepper, to taste
• 1 tbsp cornstarch + 2 tbsp water (for thickening, if needed)

Instructions

1. Season & Brown the Oxtails

   • Pat oxtails dry, season with salt and black pepper.
   • Heat oil in a large Dutch oven over medium-high heat. Sear oxtails on all sides until browned (about 3-4 minutes per side). Remove and set aside.

2. Sauté Vegetables & Add Flavor

   • In the same pot, add onions, garlic, carrots, and celery. Sauté until softened (5 minutes).
   • Stir in tomato paste, smoked paprika, thyme, and cayenne pepper. Cook for another 2 minutes.

3. Deglaze & Braise

   • Pour in red wine (or extra beef broth), scraping up any browned bits from the bottom.
   • Add beef broth, Worcestershire sauce, and bay leaf. Return oxtails to the pot, ensuring they're mostly submerged.

4. Simmer Until Tender

   • Cover and simmer on low heat for 3-4 hours (or in a 325°F oven for 3 hours) until the oxtails are fall-off-the-bone tender. Stir occasionally.

5. Thicken the Sauce (Optional)

   • If you want a thicker gravy, mix cornstarch with water and stir it in. Simmer for 5 minutes until thickened.

6. Serve & Enjoy

   • Remove the bay leaf and serve with mashed potatoes, rice, or buttered noodles