Season and Brown the Oxtails: Pat the oxtails dry and season generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Brown the oxtails on all sides (about 10 minutes total). Remove and set aside.
Sauté the Aromatics: In the same pot, add onions, carrots, and celery. Cook until softened (5–6 minutes). Stir in garlic and tomato paste; cook another minute.
Deglaze the Pan: Pour in the red wine and scrape up the browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Add Broth and Seasonings: Return oxtails to the pot. Add beef broth, thyme, bay leaves, Worcestershire sauce, paprika, and brown sugar. Bring to a simmer, then reduce heat to low.
Braise Low and Slow: Cover and simmer gently for 3 to 3½ hours (or bake in a 325°F / 160°C oven), until oxtails are fork-tender. Skim off any fat from the surface during cooking if needed.
Thicken the Sauce (Optional): Remove the oxtails; simmer the sauce uncovered for 10–15 minutes until thickened, or stir in a slurry of 1 tbsp cornstarch + 2 tbsp water.
Serve: Return the oxtails to the sauce and heat through before serving.
🍽️ Serving Suggestions:
Serve over creamy mashed potatoes, buttered rice, or polenta.
Garnish with chopped parsley for color and freshness.
Would you like me to give you a Caribbean-style or Italian red wine–braised version next? Both are amazing in their own way.
