Red Wine Braised Oxtail

Instructions

1. Prepare the Oxtail
   Pat the oxtail pieces dry with paper towels and season generously with salt and pepper on all sides. This helps create a good sear and adds flavor to the final dish.
2. Sear the Meat
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the oxtail pieces on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared pieces to a plate and set aside.
3. Sauté the Vegetables
   Reduce heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze and Build Flavor
   Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Pour in the red wine, using a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, approximately 5-7 minutes.
5. Add Remaining Components
   Return the seared oxtail to the pot along with any accumulated juices. Add the beef stock, bay leaves, rosemary, and thyme. The liquid should nearly cover the meat; add a bit more stock or water if needed. Bring to a simmer, then reduce heat to low.
6. Slow Braise
   Cover the pot with a tight-fitting lid and simmer gently for 3 to 3.5 hours, turning the oxtail pieces occasionally, until the meat is very tender and nearly falling off the bone. The cooking time may vary depending on the size of your oxtail pieces.
7. Reduce the Sauce
   Once the meat is tender, carefully remove the oxtail pieces to a serving dish. Remove and discard the bay leaves and herb stems. Increase the heat to medium-high and simmer the sauce uncovered for about 10-15 minutes until it reduces and thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
8. Serve
   Return the oxtail to the reduced sauce to warm through. Serve hot over creamy polenta, mashed potatoes, or with crusty bread, spooning the rich sauce over the meat. Garnish with freshly chopped parsley.