Fall-off-the-bone, richly seasoned, and bathed in a glossy, deeply savory sauce—this oxtail dish is slow-cooked perfection you’ll crave again and again!
Directions 👩🍳 1️⃣ Sear Oxtail: Season oxtail with salt and pepper. In a Dutch oven, brown all sides in olive oil. Remove and set aside. 2️⃣ Sauté Aromatics: In the same pot, sauté onion until soft. Add garlic and tomato paste; cook 1–2 minutes. 3️⃣ Deglaze & Simmer: Pour in wine to deglaze. Add broth, soy, Worcestershire, spices, and bay leaf. Return oxtail to pot. 4️⃣ Braise: Cover and simmer on low for 3–3.5 hours, until oxtail is ultra-tender and sauce is rich. 5️⃣ Serve: Skim fat if needed. Garnish with fresh parsley and serve over mashed potatoes, rice, or polenta.
