Ingredients
2-3 lbs oxtail, cut into segments
Aromatics:
1 large onion, diced;
3 cloves garlic, diced;
2 carrots, diced;
1 large leek, roughly chopped
Spices and Seasonings:
1 tsp dried thyme;
1 tsp dried oregano;
1 tsp tomato paste;
1 tsp soy sauce (optional);
1 tsp rice wine vinegar (optional);
salt and pepper to taste
Liquids
1 glass red wine (Cabernet Sauvignon or Merlot)
1 cup beef stock
Garnish
chopped fresh parsley or thyme
Instructions
1. Preheat and Season
Preheat oven to 275°F (135°C).
Season oxtail pieces with salt and pepper.
2. Sear the Oxtail
Heat oil in a Dutch oven over medium-high heat. Sear oxtail until brown on all sides, then transfer to a plate.
3. Soften Aromatics
Add more oil to the pot, then sauté onions, garlic, carrots, and leeks until they’re softened and lightly browned.
4. Add Spices and Liquids
Add thyme, oregano, tomato paste, soy sauce, and rice wine vinegar (if using) to the pot. Stir to combine.
Then add red wine and beef stock.
5. Braise the Oxtail
Return oxtail to the pot, cover, and transfer to the preheated oven.
Braise for 3-4 hours, or until oxtail is tender and falls apart easily.
6. Serve
Serve oxtail with mashed potatoes, rice, or crusty bread, garnished with chopped parsley or thyme.
Tips and Variations
Use short ribs or beef shanks if oxtail is unavailable.
Add other aromatics like celery, bay leaves, or rosemary to the pot.
For a thicker sauce, reduce the braising liquid on the stovetop or add a little cornstarch.
Serve with egg noodles, polenta, or roasted vegetables for a heartier meal….