Braised Oxtails Recipe

Step-by-Step Instructions

1. Prepare the Oxtails

1. Clean and Trim: Rinse the oxtails under cold water and pat them dry with paper towels. Trim any excess fat but leave some for flavor.
2. Season: Generously season the oxtails with salt and black pepper on all sides.

2. Brown the Oxtails

1. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
2. Sear the Oxtails: Add the oxtails in batches, making sure not to overcrowd the pot. Sear them on all sides until browned, about 2–3 minutes per side. Remove the oxtails and set them aside.

3. Sauté the Vegetables

1. Cook the Aromatics: In the same pot, add the diced onion, chopped carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly.

4. Deglaze the Pot

1. Add Red Wine (or Beef Broth): Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits. Let the wine reduce by half, about 3–4 minutes.

5. Build the Braising Liquid

1. Add Remaining Ingredients: Stir in the beef broth, diced tomatoes, bay leaves, thyme, smoked paprika, and allspice.
2. Return the Oxtails: Place the browned oxtails back into the pot, ensuring they are mostly submerged in the liquid.

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