Braised Oxtails: A Rich and Flavorful Comfort Dish
- 1 tbsp olive oil
- 2 lbs oxtail, cut into 2-inch sections
- 1 tbsp salt
- 1 small onion, roughly chopped
- 2 tbsp minced garlic
- 1/2 cup red wine
- 1/2 cup Worcestershire sauce
- 5 cups beef broth
- 1 tsp coarse ground black pepper
- 2 cups hot water (as needed)
Instructions
1. Brown the Oxtails
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the oxtail pieces with salt and dust with flour (optional for a thicker gravy).
- Brown the oxtails on all sides, about 3-4 minutes per side. Remove and set aside on a paper towel to drain excess oil.
2. Prepare the Braising Liquid
- In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
- Pour in the red wine, Worcestershire sauce, beef broth, and black pepper. Stir to combine.
- Bring the mixture to a rolling boil.
