Ingredients:
3 lbs oxtails, trimmed
Salt and black pepper, to taste
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tbs fresh ginger, minced
1 cup beef broth
1/2 cup red wine
2 tbs soy sauce
2 tbs Worcestershire sauce
2 bay leaves
1 tsp dried thyme
2 carrots, sliced
2 celery stalks, sliced
PREPARATION:
Season the Oxtails:
Generously season the oxtails with salt and pepper.
Sear the Oxtails:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the oxtails, turning occasionally, until browned on all sides, about 10 minutes. Remove from the pot and set aside.
Sauté the Aromatics:
In the same pot, add the chopped onion, minced garlic, and ginger. Sauté for 4-5 minutes until the onion softens and becomes fragrant.
Prepare the Braising Liquid:
Return the oxtails to the pot. Add the beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Stir to combine and bring to a boil.
Simmer the Oxtails:
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours, or until the oxtails are tender and the meat easily falls off the bone.
Add Vegetables:
About 30 minutes before the cooking is done, add the sliced carrots and celery. Stir and continue simmering until tender.
Serve:
Remove the bay leaves. Serve the braised oxtails with the vegetables and rich braising liquid for a comforting and flavorful meal.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Calories: ~560 kcal per serving
enjoy!