Pat oxtail pieces dry and season with salt and pepper.
Brown the Oxtail:
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Brown oxtail pieces on all sides for 5–7 minutes. Remove and set aside.
Sauté Aromatics:
In the same pot, add onions, garlic, and ginger. Sauté for 3–4 minutes until softened and fragrant.
Deglaze & Add Liquid:
Stir in tomato paste and cook 1 minute.
Pour in beef broth and red wine (if using), scraping the bottom to lift browned bits.
Combine & Season:
Return oxtail to the pot. Add carrots, celery, thyme, bay leaves, soy sauce, and Worcestershire sauce.
Braise:
Bring to a gentle simmer, then cover and cook on low heat for 3–4 hours, or until the meat is tender and falling off the bone. (Alternatively, cook in a 325°F / 165°C oven covered for the same time.)
Finish & Serve:
Remove oxtail and vegetables. Skim any excess fat from the sauce and reduce it on medium heat if desired for a thicker gravy.
Serve oxtail hot with sauce over mashed potatoes, rice, or crusty bread.
Tip: The longer you braise, the more tender and flavorful the meat will be. Overnight braising in the fridge also intensifies the flavors.
