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Ingredients
– 4 pounds oxtail, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup red wine
– 2 cups beef broth
– 1 teaspoon dried thyme
– 1 teaspoon dried bay leaves
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons tomato paste (optional)
Instructions
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail pieces, then set aside.
3. Sauté onion, garlic, carrots, and celery until the vegetables are tender.
4. Add red wine, beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
5. Return oxtail to the pot, cover, and transfer to the preheated oven.
6. Braise for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
7. Remove from oven and let cool slightly. Serve with mashed potatoes, polenta, or crusty bread.
Optional
– Add 2 tablespoons of tomato paste to the pot for added depth of flavor.
– Serve with a side of sautéed greens or roasted vegetables.
Nutrition Information (per serving)
– Calories: 540
– Protein: 35g
– Fat: 42g
– Saturated Fat: 14g
– Cholesterol: 80mg
– Carbohydrates: 10g
– Fiber: 2g
– Sugar: 2g
– Sodium: 600mg