Savory Braised Oxtails with Herb-Infused Sauce
Description:
Succulent oxtails are seared to a golden crust, then slow-braised in a savory broth with garlic, onions, carrots, and fresh herbs. The result is a velvety, deeply flavored sauce that clings to the meat — perfect with mashed potatoes, rice, or crusty bread.
Ingredients (Serves 4–6)
3–4 lbs oxtails, trimmed of excess fat
2 tbsp vegetable oil (or olive oil)
1 large onion, diced
3 carrots, cut into chunks
3 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth (low-sodium)
1 cup red wine (optional, replace with more broth if preferred)
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tsp salt (adjust to taste)
1/2 tsp freshly ground black pepper
1 tsp smoked paprika (optional for depth)
Instructions
see next page
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