📝 Ingredients
For the oxtails:
- 1.5–2 kg oxtails, trimmed
- Salt and black pepper (to taste)
- 2–3 tbsp flour (for dredging)
- 3 tbsp olive oil
For the braising base:
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, but recommended)
Herbs & seasoning:
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp allspice (optional, adds depth)
👨🍳 Instructions
1. Season & Brown
- Pat oxtails dry, season with salt and pepper.
- Lightly coat with flour.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown oxtails on all sides (about 8–10 minutes). Remove and set aside.
2. Build the Flavor Base
- In the same pot, sauté onion, carrots, and celery until softened (5–7 minutes).
- Add garlic and cook for 1 minute.
- Stir in tomato paste and cook until slightly darkened.
3. Deglaze & Simmer
- Pour in red wine (if using), scrape up browned bits.
- Add beef broth and bring to a simmer.
4. Braise Low & Slow
- Return oxtails to the pot.
- Add thyme, rosemary, bay leaves, paprika, and allspice.
- Cover and cook:
- Stovetop: low heat for 2.5–3 hours
- Oven: 160°C (320°F) for about 3 hours
👉 Meat should be fall-off-the-bone tender.
5. Finish the Sauce
- Remove oxtails and strain the sauce (optional for smooth texture).
- Simmer sauce until slightly thickened.
- Adjust seasoning.
