Ingredients:
- 2.5 kg (5.5 lbs) oxtail, cut into pieces
- 2 tablespoons olive oil
- 2 medium onions, diced
- 3 carrots, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 bottle (750 ml) full-bodied red wine
- 1 liter (4 cups) beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
Instructions:
- Prepare the Oxtail: Season the oxtail pieces with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, then remove and set aside.
- Cook the Vegetables: In the same pot, add the onions, carrots, celery, and garlic. Sauté until softened and fragrant, about 5 minutes.
- Deglaze the Pot: Stir in the tomato paste and cook for 1–2 minutes. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 5 minutes to reduce slightly.
- Add the Oxtail: Return the oxtail to the pot. Add the beef stock, bay leaves, thyme, and rosemary. Bring to a boil, then reduce the heat to low.
- Simmer: Cover the pot and let it simmer gently for 3–4 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally and add more stock if needed.
- Serve: Remove the bay leaves and herb sprigs. Serve the braised oxtail with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
This dish is a labor of love, but the result is melt-in-your-mouth meat and a deeply flavorful sauce. Let me know if you’d like tips for variations or side dishes!