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Instructions
- Prepare the Oxtails:
- Rinse the oxtails under cold water and pat them dry with paper towels. Season generously with salt and pepper.
- Brown the Oxtails:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the oxtails to the pot and brown them on all sides, about 4-5 minutes per side. Once browned, remove the oxtails and set them aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
- Add Liquid Ingredients:
- Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, incorporating any flavorful browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the beef broth, diced tomatoes, tomato paste, bay leaves, and dried thyme. Bring the mixture to a simmer.
- Combine and Cook:
- Return the browned oxtails to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid.
- Slow Cook:
- You have a few options for cooking:
- Stovetop: Reduce the heat to low and let it simmer gently for about 3-4 hours, or until the oxtails are tender and the meat easily falls off the bone.
- Oven: Preheat your oven to 325°F (160°C) and place the covered pot in the oven for about 3-4 hours.
- Slow Cooker: Transfer everything to a slow cooker and cook on low for 6-8 hours or until the meat is tender.
- Finish and Serve:
- Once the oxtails are tender, remove them from the pot and set aside. If desired, you can thicken the sauce by simmering it uncovered for a few minutes.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve the oxtails hot, spooning the rich sauce and vegetables over them. Garnish with fresh parsley, if desired.
Serving Suggestions
Oxtails are delicious served over:
- Creamy Mashed Potatoes: The richness of the oxtails pairs perfectly with buttery mashed potatoes.
- Rice: Fluffy white rice or brown rice soaks up the savory sauce beautifully.
- Polenta: For a comforting Italian twist, serve oxtails over soft polenta.
Storage Tips
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they sit.
- Freezer: You can freeze oxtails in their sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This Oxtails Recipe is a comforting and flavorful dish that brings warmth to any table. With its tender meat and rich sauce, it’s sure to become a favorite in your household. Perfect for family gatherings or a cozy night in, this dish not only satisfies your hunger but also brings a touch of culinary sophistication. So gather your ingredients and enjoy the process of creating this delicious meal!
Let me know if you’d like any changes or additional details!