Braised Oxtails Recipe

Instructions
Step 1: Prepare the Oxtails
Pat the oxtails dry with paper towels and season generously with salt and pepper on all sides.
Step 2: Brown the Oxtails
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the oxtails in batches, 2-3 minutes on each side, until they have a deep, golden color. Remove the oxtails from the pot and set them aside.
Step 3: Sauté the Aromatics
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, until softened.
Add the minced garlic and cook for another minute until fragrant, then stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Step 4: Deglaze and Add Remaining Ingredients
Pour in the red wine, scraping up any browned bits from the bottom of the pot (this adds depth to the flavor). Allow the wine to simmer for 2-3 minutes.
Return the browned oxtails to the pot. Add beef broth, thyme, bay leaf, smoked paprika, allspice, and Worcestershire sauce. Stir to combine and bring to a gentle boil.

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