Braised Oxtail

Ingredients

Oxtail

3-4 pounds, cut into pieces

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Carrots

2, chopped

Celery

2 stalks, chopped

Red wine

1 cup

Beef broth

4 cups

Thyme

2 teaspoons, fresh or 1 teaspoon dried

Bay leaves

2

Instructions

1. Season the oxtail generously with salt and black pepper on all sides.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the oxtail pieces and sear them until browned on all sides, about 8-10 minutes. Remove the oxtail from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté the vegetables until they are softened and fragrant, about 5 minutes.
4. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Allow the wine to simmer for about 2-3 minutes to reduce slightly.
5. Return the browned oxtail to the pot. Add the beef broth, bay leaves, and thyme. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 3 hours, or until the oxtail is incredibly tender and the flavors have melded beautifully.
7. Before serving, remove the bay leaves. Serve the braised oxtail with its rich sauce over creamy mashed potatoes or polenta for a truly comforting meal.