Ingredients:

• Oxtails: 3–4 lbs (about 1.5–2 kg), cut into sections
• Salt & black pepper: to taste
• Flour: ½ cup (for dredging)
• Olive oil or vegetable oil: 3 tbsp
• Onion: 1 large, chopped
• Carrots: 2 medium, chopped
• Celery: 2 stalks, chopped
• Garlic: 5 cloves, minced
• Tomato paste: 2 tbsp
• Red wine: 1 cup (or beef broth if avoiding alcohol)
• Beef broth: 4 cups
• Bay leaves: 2
• Fresh thyme: 6 sprigs
• Fresh rosemary: 2 sprigs
• Fresh parsley stems: a small handful (reserve leaves for garnish)
• Crushed red pepper flakes (optional): ½ tsp
• Butter (optional): 2 tbsp, for finishing

Instructions:

1. Prep the Oxtails

1. Pat oxtails dry, season generously with salt and pepper.
2. Lightly dredge in flour, shaking off excess.

2. Sear the Meat

1. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
2. Sear oxtails on all sides until deep golden brown (work in batches). Remove and set aside.

3. Build the Flavor Base

1. In the same pot, add onion, carrots, and celery. Sauté until softened (5–7 minutes).
2. Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant.
3. Deglaze with red wine, scraping up brown bits from the bottom. Let simmer 3 minutes.

4. Braise the Oxtails

1. Return oxtails to the pot.
2. Add beef broth, bay leaves, thyme, rosemary, parsley stems, and optional red pepper flakes.
3. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (165°C).
4. Cook for 3–3 ½ hours, turning oxtails halfway, until fork-tender.

5. Finish the Sauce

1. Remove oxtails and herbs from the pot.
2. Skim off excess fat from the surface.
3. Simmer sauce on the stovetop until slightly thickened. Stir in butter for richness.
4. Return oxtails to the sauce before serving.

Serving Suggestions:

• Serve over creamy mashed potatoes, polenta, or rice.
• Garnish with chopped fresh parsley.
• Pair with crusty bread to soak up the sauce.

✨ Tips

• For even deeper flavor, marinate oxtails overnight in red wine, garlic, and herbs before cooking.
• This dish tastes even better the next day after flavors meld together.