Braised Oxtail Stew with Carrots
Ingredients
- 3 pounds oxtail, cut into segments
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into chunks
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 cup red wine (optional, can substitute with beef broth)
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Pat and season oxtail.
- Step 2: Sear oxtail in olive oil until browned.
- Step 3: Sauté onions, garlic, carrots, and celery.
- Step 4: Stir in tomato paste and deglaze with wine.
- Step 5: Add oxtail back, pour in broth, and add seasonings.
- Step 6: Braise in oven for 3–3.5 hours until tender.
- Step 7: Optional: thicken sauce with flour.
- Step 8: Garnish with parsley and serve.