Here’s a detailed, easy-to-follow recipe for **Savory Braised Oxtails with Herb-Infused Sauce** — rich, flavorful, and perfect for a hearty meal:
—
### **Savory Braised Oxtails with Herb-Infused Sauce**
**Ingredients (for 4–6 servings):**
* 2–3 lbs oxtails, cut into segments
* 2 tbsp olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 garlic cloves, minced
* 2 cups beef broth
* 1 cup red wine (optional, can use extra broth)
* 2 tbsp tomato paste
* 1 tsp dried thyme
* 1 tsp dried rosemary
* 2 bay leaves
* Salt and pepper to taste
* Fresh parsley for garnish
**Instructions:**
1. **Preheat Oven:**
Preheat your oven to **325°F (165°C)**.
2. **Sear Oxtails:**
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Season oxtails with salt and pepper, then sear them until browned on all sides. Remove and set aside.
3. **Cook Vegetables:**
In the same pot, add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for another minute.
4. **Deglaze & Add Liquids:**
Stir in tomato paste, then pour in red wine (if using) and scrape up any browned bits from the bottom. Add beef broth.
5. **Add Herbs & Oxtails:**
Return the oxtails to the pot. Add thyme, rosemary, and bay leaves. Bring to a simmer.
6. **Braise in Oven:**
Cover the pot and transfer to the preheated oven. Braise for **2.5–3 hours**, or until the oxtails are tender and the meat is falling off the bone.
7. **Finish & Serve:**
Remove bay leaves. Taste and adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread to soak up the herb-infused sauce.
**Tips:**
* For extra richness, reduce the sauce on the stovetop for 5–10 minutes before serving.
* You can also add a splash of balsamic vinegar or Worcestershire sauce for depth of flavor.
—