Ingredients:
– 3 lbs oxtails, trimmed
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 2 tablespoons tomato paste
– 2 bay leaves
– 1 teaspoon dried thyme
– 2 carrots, chopped
– 2 stalks celery, chopped
Directions:
1. Season oxtails with salt and pepper.
2. In a large pot, heat olive oil over medium-high heat. Add oxtails and brown on all sides. Remove oxtails and set aside.
3. In the same pot, add onion and garlic. Cook until softened.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
5. Add beef broth, tomato paste, bay leaves, and thyme. Return oxtails to the pot and bring to a simmer.
6. Cover and simmer on low heat for 3 hours, or until oxtails are tender.
7. Add carrots and celery in the last hour of cooking. Season with salt and pepper to taste.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 600 kcal | Servings: 4 servings
