Oh yes! Braised oxtail is rich, hearty, and full of deep flavor. Slow-cooked until the meat falls off the bone, it’s perfect with mashed potatoes, rice, or crusty bread. Here’s a classic recipe:
Ingredients (serves 4–6)
1.5–2 kg (3–4 lbs) oxtail, cut into segments
Salt and black pepper to taste
2–3 tablespoons vegetable or olive oil
1 large onion, chopped
2–3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
1–2 cups red wine (optional, or use extra beef broth)
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme (or 2 sprigs fresh)
1 teaspoon dried rosemary (or 2 sprigs fresh)
1–2 tablespoons Worcestershire sauce (optional)
1–2 tablespoons flour (optional, for thickening gravy)
