Fall-Off-The-Bone Braised Oxtails with Aromatic Vegetables

Introduction

This Braised Oxtail recipe transforms rich, flavorful oxtails into a tender, melt-in-your-mouth dish. Slow-simmered with aromatic vegetables, herbs, and optional red wine, the result is a hearty, comforting meal perfect for family dinners or special occasions. Every bite delivers deep, savory flavors that pair beautifully with mashed potatoes, rice, or crusty bread.

Ingredients

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

3–4 lbs oxtails, trimmed of excess fat

2 carrots, sliced

2 celery stalks, chopped

2 tablespoons tomato paste

1 cup red wine (optional, can use beef broth instead)

4 cups beef broth

2 bay leaves

1 teaspoon dried thyme (or 2 sprigs fresh thyme)

1 teaspoon smoked paprika (optional)

Salt and black pepper, to taste

1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)

How to Make

Brown the Oxtails: