Savory Braised Oxtails with Herb-Infused Sauce

Savory Braised Oxtails with Herb-Infused Sauce

Ingredients:

• 2-3 lbs oxtails, trimmed
• Salt and black pepper (to taste)
• 2 tablespoons olive oil
• 1 large onion, diced
• 2-3 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 1 cup red wine (optional)
• 2-3 cups beef or chicken broth
• 2 sprigs fresh thyme
• 1 sprig rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Fresh parsley or chives (for garnish)

Instructions:

1. Prepare the Oxtails:
   • Season oxtails generously with salt and black pepper.
   • Heat olive oil in a large pot or Dutch oven over medium-high heat.
   • Brown the oxtails on all sides, then remove them from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the onions, carrots, and celery.
   • Cook until softened, about 5-7 minutes.
   • Add the garlic and tomato paste, stirring for 1-2 minutes.
3. Deglaze and Build Flavor:
   • If using wine, pour it into the pot to deglaze, scraping up browned bits from the bottom.
   • Let the wine simmer until reduced by half.
4. Simmer the Oxtails:
   • Return the oxtails to the pot.
   • Add the broth, thyme, rosemary, bay leaves, Worcestershire sauce, and smoked paprika.
   • Bring to a boil, then reduce heat to low.
5. Cook Slowly:
   • Cover the pot and let the oxtails simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally and add more broth if needed.
6. Adjust and Serve:
   • Remove the herbs and bay leaves. Skim any excess fat from the surface.
   • Adjust seasoning with more salt or pepper if needed.
   • Garnish with fresh parsley or chives before serving.

Serving Suggestions:

Serve over creamy mashed potatoes, rice, or polenta with a side of sautéed greens or roasted vegetables.

Let me know if you’d like any adjustments or variations to this recipe!