Ingredients:
3 lbs oxtails, trimmed
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup beef broth
1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
2 carrots, sliced
2 stalks celery, sliced
Directions:
Season the Oxtails:
Season the oxtails with salt and pepper.
Sear the Oxtails:
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the oxtails and sear them until browned on all sides, about 10 minutes. Remove the oxtails from the pot and set them aside.
Sauté the Aromatics:
In the same pot, add the chopped onion, minced garlic, and fresh ginger. Cook for about 5 minutes, or until the onion becomes translucent.
Simmer the Oxtails:
Return the seared oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and dried thyme. Bring the mixture to a boil.
Slow Cook:
Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, or until the meat is tender and easily falls off the bone.
Add Vegetables:
Add the sliced carrots and celery during the last 30 minutes of cooking.
Finish & Serve:
Remove the bay leaves before serving. Serve the braised oxtails hot, with the flavorful sauce and vegetables.
Enjoy your delicious, tender braised oxtails!