Ingredients:
3 lbs oxtail, trimmed
2 tbsp olive oil
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
4 cups beef broth
1 cup red wine (optional)
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tbsp Worcestershire sauce
1/2 tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Sear the Oxtail: Heat olive oil in a Dutch oven over medium-high heat. Season oxtail with salt and pepper, then sear on all sides until browned. Remove and set aside.
Sauté the Vegetables: In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 more minute.
Deglaze & Simmer: Pour in the red wine (if using) and scrape up browned bits. Add crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, thyme, smoked paprika, and red pepper flakes. Stir well.
Braise the Oxtail: Return oxtail to the pot, submerging in the sauce. Cover and simmer on low heat for 3-4 hours, or until the meat is tender and falls off the bone.
Final Touches: Remove bay leaves, adjust seasoning if needed, and garnish with fresh parsley.
Serve: Enjoy with rice, mashed potatoes, or crusty bread!