Pat the oxtails dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, about 10 minutes. Remove and set aside.
Sauté Aromatics:
In the same pot, add chopped onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in minced garlic and tomato paste, cooking for another minute to enhance the flavor.
Deglaze the Pot:
Pour in red wine (or beef broth) and scrape up browned bits from the bottom. Simmer for 2–3 minutes to blend the flavors.
Simmer the Oxtails:
Return oxtails to the pot. Add beef broth, bay leaves, thyme, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 2 ½ – 3 hours until the meat is fork-tender.
Optional Thickening:
Remove oxtails and set aside. Skim off excess fat from the broth. Mix cornstarch with water and stir into the broth. Simmer until slightly thickened, then return oxtails to the pot and heat through.
Serving and Storage Tips
