Sear the oxtails:
Pat dry and season with salt and pepper.
Heat oil in a large heavy pot or Dutch oven over medium-high heat.
Brown oxtails on all sides (about 3–4 minutes per side). Remove and set aside.
Build the flavor base:
In the same pot, sauté onions and carrots until softened (5–6 minutes).
Add garlic and cook 1 minute.
Stir in tomato paste and smoked paprika, cooking for 1–2 minutes to deepen flavor.
Deglaze & braise:
Pour in red wine (if using) and scrape up browned bits from the bottom.
Add beef broth, rosemary, thyme, and bay leaves. Return oxtails to the pot.
Slow cook until tender:
Bring to a gentle simmer, then cover and braise on low heat for 3–4 hours (or in a 325°F / 160°C oven), until meat is fork-tender and falling off the bone.
Skim excess fat from the surface as needed.
Finish the sauce:
Remove herbs and oxtails. Reduce sauce uncovered for 10–15 minutes until thickened.
Return oxtails to the sauce, coat well, and heat through.
Serve:
Serve hot over mashed potatoes, buttered noodles, or rice. Garnish with fresh parsley if desired.
Tips:
The flavor deepens if you cook it a day ahead and reheat — the sauce thickens beautifully overnight.
For extra richness, stir in a knob of butter at the end before serving.
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