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!
