🥄 Instructions:
Step 1: Prepare and Brown the Oxtails
- Pat the oxtails dry with paper towels.
- Season generously with salt and pepper.
- Heat the oil in a heavy Dutch oven or large pot over medium-high heat.
- Sear the oxtails in batches, browning them deeply on all sides. Remove and set aside.
Step 2: Build the Flavor Base
- In the same pot, reduce heat to medium.
- Add onion, carrot, and celery. Cook until softened, about 5–7 minutes.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Step 3: Deglaze
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
- Let the wine simmer for about 2–3 minutes to reduce slightly.
Step 4: Braise the Oxtails
- Return the oxtails to the pot.
- Add the beef broth, bay leaves, thyme, paprika, Worcestershire sauce, and brown sugar.
- Bring the mixture to a gentle simmer.
- Cover the pot tightly and transfer it to a preheated 325°F (165°C) oven.
- Braise for 2½ to 3½ hours, or until the oxtails are fork-tender and the meat is falling off the bone.
(You can also simmer gently on the stovetop if you prefer.)
Step 5: Finish
- Remove the oxtails and skim off excess fat from the sauce.
- Reduce the sauce on the stovetop if needed until thick and glossy.
- Stir in a splash of vinegar to brighten the flavors.
- Adjust seasoning with salt, pepper, or a little more paprika if desired.
🥣 Serve:
- Spoon the braised oxtails and sauce over creamy mashed potatoes, buttered noodles, or rice.
- Garnish with fresh chopped parsley.
🌟 Tips for Best Braised Oxtail:
- Searing the oxtail very well gives a much deeper flavor.
- Braising low and slow is key to tender, melt-in-your-mouth meat.
- The dish tastes even better the next day, after the flavors develop!
Braised Oxtail is pure comfort food — rich, luscious, and soul-warming! 🍷🍖✨
Would you like me to also send you a Caribbean-style braised oxtail version (with spices like allspice, Scotch bonnet peppers, and butter beans)? 🔥🇯🇲🍛