Savory Braised Oxtails with Herb-Infused Sauce – A Comforting, Flavor-Packed Dish

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  1. Pat dry the oxtails with a paper towel and season them with salt, black pepper, paprika, and cayenne.
  2. Lightly coat the oxtails in flour, shaking off the excess.
  3. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  4. Sear the oxtails on all sides until golden brown (about 3-4 minutes per side). Remove and set aside.

2. Build the Flavor Base

  1. In the same pot, sauté onions, carrots, and garlic until softened (about 5 minutes).
  2. Stir in tomato paste, cooking for 1-2 minutes until it darkens slightly.
  3. Pour in red wine, scraping up the browned bits from the bottom of the pot. Simmer for 3 minutes to reduce.
  4. Add beef broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, bay leaves, oregano, and red pepper flakes.

3. Slow Braise to Perfection

  1. Return the seared oxtails to the pot, submerging them in the sauce.
  2. Cover and simmer on low heat for 3-4 hours, stirring occasionally. The meat should become tender and easily pull away from the bone.
  3. Remove the herb sprigs and bay leaves. Skim excess fat if needed.

Serving Suggestions

🥔 Serve over creamy mashed potatoes
🍚 Pair with steamed rice for a comforting meal
🍝 Spoon over buttered egg noodles
🥦 Serve with roasted vegetables or sautéed greens for balance

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a pot over low heat or in the microwave with a splash of broth.
  • Flavor tip: Oxtails taste even better the next day as the flavors meld together!

Variations & Customizations

🔥 Spicy Kick – Add extra red pepper flakes or a diced chili pepper.
🍷 No Wine? No Problem! – Substitute with more beef broth.
🌿 Different Herbs? – Try sage, parsley, or bay leaf powder for a twist.
🍅 Richer Sauce? – Stir in a splash of heavy cream at the end.

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