Ingredients:
1.5–2 kg oxtails, cut into pieces
3 tbsp vegetable oil
2 large onions, chopped
4 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
2 tbsp tomato paste
2 cups beef broth (or water with bouillon)
1 cup red wine (optional, replace with more broth if preferred)
2 bay leaves
2 sprigs fresh thyme (or 1 tsp dried thyme)
1 tsp paprika
1 tsp black pepper
Salt to taste
2 tbsp soy sauce (optional, for richness)
2 tbsp chopped parsley or chives (for garnish)
Instructions:
- Sear the Oxtail:
Heat oil in a heavy pot or Dutch oven.
Season oxtail pieces with salt and pepper, then brown them on all sides. Remove and set aside.
- Cook the Vegetables:
In the same pot, sauté onions, garlic, carrots, and celery until softened.
Stir in tomato paste and cook for 2 minutes.
- Deglaze & Simmer:
Pour in red wine (if using) and scrape the bottom to release flavors. Let it reduce for 3 minutes.
Add beef broth, soy sauce, thyme, bay leaves, paprika, and return the oxtails to the pot.
- Slow Cook:
Cover and simmer on low heat for 3–4 hours (or in the oven at 160°C / 320°F), until the meat is tender and falling off the bone.
Alternatively, use a pressure cooker (45–50 minutes) or slow cooker (6–8 hours on low).
- Finish & Serve:
Remove bay leaves and thyme sprigs.
Adjust seasoning with salt and pepper.
Garnish with fresh parsley or chives.
Serving Ideas:
Serve with mashed potatoes, rice, couscous, or crusty bread.
Pairs beautifully with roasted vegetables or a fresh green salad.