Instructions
1. Brown the oxtail
- Season oxtail pieces generously with salt and pepper.
- Heat oil in a large, heavy-bottomed pot over medium-high heat.
- Brown oxtail on all sides, 3–4 minutes per side. Remove and set aside.
2. Sauté vegetables
- In the same pot, add onion, carrots, and celery.
- Sauté 5–6 minutes until softened.
- Add garlic and cook 30 seconds.
- Stir in tomato paste, paprika, and thyme for 1–2 minutes.
3. Deglaze & simmer
- Pour in red wine (if using) and scrape up browned bits from the pot.
- Return oxtail to the pot and pour in beef broth to almost cover.
- Add bay leaves and bring to a gentle boil.
4. Braise the oxtail
- Reduce heat to low, cover, and simmer 2.5–3 hours, until meat is tender and falling off the bone.
- If using, add potatoes in the last 45 minutes of cooking.
5. Finish & serve
- Remove bay leaves.
- Adjust seasoning with salt and pepper.
- Garnish with fresh parsley.
- Serve with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
Tips for Perfect Oxtail Stew
- Slow cooking is key—low and long makes the meat melt-in-your-mouth tender.
- For a thicker sauce, remove the oxtail after cooking, mash a few vegetables into the broth, then return meat to the pot.
- Leftovers taste even better the next day—flavors deepen overnight.
If you want, I can also give you a pressure cooker version that’s ready in under 90 minutes but just as rich and tender.
Do you want me to share that version?
Related Posts:
Pages: 1 2