Season oxtails with salt and pepper. Heat oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear oxtails on all sides until deeply browned. Remove and set aside.
In the same pot, sauté onions, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook 30 seconds more.
Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
Deglaze with red wine, scraping up any browned bits from the bottom of the pot. Let it reduce slightly (2–3 minutes).
Return oxtails to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a simmer.
Cover the pot and braise in the oven 3–4 hours, or until oxtails are tender and meat is falling off the bone.
Optional: Remove oxtails and thicken the sauce. Mix 2 tablespoons flour with a little cold water and stir into the simmering sauce until thickened.
Serve oxtails hot with the herb-infused sauce, over mashed potatoes, rice, or creamy polenta.
💡 Tips
For even more flavor, marinate oxtails overnight with garlic, herbs, and a splash of soy sauce or Worcestershire sauce.
Browning the oxtails well is key — it gives the sauce a deep, rich flavor.
Leftovers taste even better the next day as the flavors meld together.
If you want, I can also give you a slow-cooker version that’s “set it and forget it” — same tender results, minimal hands-on time. Do you want me to share that version?
