Season oxtails generously with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Brown the oxtails on all sides, then remove them from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the onions, carrots, and celery.
Cook until softened, about 5-7 minutes.
Add the garlic and tomato paste, stirring for 1-2 minutes.
Deglaze and Build Flavor:
Remove the herbs and bay leaves. Skim any excess fat from the surface.
Adjust seasoning with more salt or pepper if needed.
Garnish with fresh parsley or chives before serving.
Serving Suggestions:
Serve over creamy mashed potatoes, rice, or polenta with a side of sautéed greens or roasted vegetables.
Let me know if you’d like any adjustments or variations to this recipe!
If using wine, pour it into the pot to deglaze, scraping up browned bits from the bottom.
Let the wine simmer until reduced by half.
Simmer the Oxtails:
Return the oxtails to the pot.
Add the broth, thyme, rosemary, bay leaves, Worcestershire sauce, and smoked paprika.
Bring to a boil, then reduce heat to low.
Cook Slowly:
Cover the pot and let the oxtails simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally and add more broth if needed.
