Instructions

Step 1: Sear the Oxtails

✔ Heat oil in a Dutch oven over medium-high heat. ✔ Sear oxtails in batches until browned on all sides. Set aside.

Step 2: Sauté the Vegetables

✔ Add onions, carrots, and celery to the same pot, cook 5 minutes until softened. ✔ Stir in garlic & tomato paste, cook 2 more minutes.

Step 3: Build the Sauce

✔ Pour in red wine, scraping browned bits from the bottom. ✔ Let it reduce by half (about 5 minutes). ✔ Add oxtails, beef broth, thyme, and bay leaves.

Step 4: Slow Cook to Perfection

✔ Bring to a gentle simmer, cover, reduce heat to low. ✔ Cook for 3–4 hours, until oxtails are fork-tender.

Step 5: Finish the Sauce

✔ Remove oxtails & discard herbs. ✔ Blend sauce until smooth (or leave chunky). ✔ Adjust seasoning, then return oxtails to the pot for final simmer (10 minutes).

Step 6: Serve & Enjoy!

✔ Garnish with chopped parsley, serve with mashed potatoes, rice, or roasted veggies!

Tips & Variations

✔ Marinate overnight for deeper flavor. ✔ For smokiness, add smoked paprika or Worcestershire sauce. ✔ Thicken sauce with cornstarch or flour.