Season & Brown the Oxtails: Pat oxtails dry and season generously with salt and pepper. Lightly coat with flour. In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Brown the oxtails on all sides until deeply golden. Remove and set aside.
Sauté Aromatics: In the same pot, add onion, garlic, carrots, and celery. Sauté until softened and fragrant, about 5–6 minutes. Stir in the tomato paste and cook another minute.
Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Add Liquids & Seasoning: Return oxtails to the pot. Add beef broth, thyme, bay leaf, Worcestershire sauce, paprika, brown sugar, and chopped tomatoes. Stir gently to combine.
Slow Braise: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3 to 3½ hours, stirring occasionally, until the oxtails are tender and the meat is falling off the bone. (Alternatively, bake covered in a 325°F / 160°C oven for the same time.)
Finish the Sauce: Remove the oxtails and skim any excess fat from the surface. Stir in a tablespoon of butter to make the sauce silky. Adjust seasoning with salt and pepper.
Serve: Serve hot over mashed potatoes, white rice, or creamy polenta. Garnish with fresh parsley.
💡 Tips:
For a Jamaican-style twist, add a bit of allspice, scotch bonnet pepper, and butter beans near the end.
If you prefer using a slow cooker, cook on LOW for 8–9 hours or HIGH for 5–6 hours after browning the oxtails.
Would you like me to give you the Jamaican-style braised oxtail version with butter beans next?
