Ingredients:
3-4 pounds of oxtail pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and black pepper to taste
1/4 cup all-purpose flour
1 cup red wine (optional)
4 cups beef broth
2 cups diced tomatoes (canned or fresh)
2 tablespoons tomato paste
2 cups chopped potatoes (optional)
Chopped fresh parsley for garnish
Instructions:
Prep the Oxtail: Rinse the oxtail pieces under cold water and pat them dry with paper towels. Season them generously with salt and pepper.
Dredge in Flour: Place the flour in a shallow dish and dredge each oxtail piece in the flour, shaking off the excess.
Sear the Oxtail: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail pieces and sear them on all sides until they're browned. Remove the oxtail pieces and set them aside.
Saute the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften.
Add Spices: Stir in the bay leaves, dried thyme, dried rosemary, and paprika. Cook for another minute to release their flavors.
Deglaze the Pot: If you're using red wine, pour it into the pot and stir, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes until it reduces slightly.
Return Oxtail to Pot: Return the seared oxtail pieces to the pot.
Add Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes and tomato paste. Stir to combine.
Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for about 2-3 hours. Check occasionally and add more broth if necessary to keep the oxtail submerged.
Serve: Remove the bay leaves and discard them. Taste the stew and adjust the seasoning with salt and pepper if needed. Serve hot, garnished with chopped fresh parsley.
