Braised Oxtail Stew

Ingredients:

• 3 lbs (1.5 kg) oxtail (cut into sections)
• 2 tablespoons olive oil
• 1 large onion (sliced)
• 2 carrots (sliced into chunks)
• 3 garlic cloves (minced)
• 2 cups beef broth
• 1 cup red wine (optional, can substitute with extra broth)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Prepare the Oxtail:
   • Pat the oxtail pieces dry with paper towels and season them with salt and pepper.
   • Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, working in batches if necessary. Remove and set aside.
2. Cook the Vegetables:
   • In the same pot, add sliced onions and carrots. Cook for 5-7 minutes until softened and slightly caramelized.
   • Add garlic and cook for another minute.
3. Deglaze the Pot:
   • Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
4. Add the Braising Liquid:
   • Stir in the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves, thyme, and smoked paprika. Mix well.
5. Return the Oxtail:
   • Place the browned oxtail pieces back into the pot. Ensure they are mostly submerged in the liquid. Bring to a gentle boil.
6. Simmer:
   • Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, stirring occasionally. The meat should become tender and easily fall off the bone.
7. Thicken the Sauce (Optional):
   • If the sauce is too thin, remove the oxtail and whisk 1 tablespoon of cornstarch with a little water. Stir it into the sauce and let it thicken for a few minutes before returning the oxtail to the pot.
8. Serve:
   • Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or with crusty bread.