- 3-4 pounds of oxtails
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
- Start by seasoning the oxtails with salt and pepper.
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails and sear them on all sides until they are nicely browned. This step helps develop the flavor in the dish.
- Remove the seared oxtails from the pot and set them aside.
- In the same pot, add the chopped onions, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and cook for another minute or until fragrant.
- Return the seared oxtails to the pot and pour in the beef broth and red wine (if using). The liquid should partially cover the oxtails.
- Add the bay leaves and dried thyme. Season with more salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the oxtails are tender. You can also transfer the pot to the oven and braise at 325°F (163°C) for the same amount of time.
- Check the oxtails periodically and add more broth or water if the liquid level gets too low.
- Once the oxtails are tender and the meat is falling off the bone, remove them from the pot.
- If the sauce is too thin, you can simmer it uncovered for a while to reduce and thicken it.
- Serve the braised oxtails with the sauce, garnished with chopped fresh parsley if desired.
Braised oxtails are often served with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. This dish is known for its deep, rich flavors and is perfect for special occasions or when you want a comforting and hearty meal.