- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Season and Dredge Oxtails:
- Season oxtails with salt and black pepper. Dredge each oxtail in flour, shaking off excess.
- Brown Oxtails:
- In a large Dutch oven or heavy-bottomed oven-safe pot, heat vegetable oil over medium-high heat. Brown the oxtails on all sides until golden brown. Work in batches if needed to avoid overcrowding the pot. Remove browned oxtails and set aside.
- Sauté Vegetables:
- In the same pot, add diced onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
- Deglaze with Wine (Optional):
- If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Allow the wine to reduce by half.
- Add Broth and Tomato Paste:
- Stir in beef broth, tomato paste, bay leaves, dried thyme, and dried rosemary. Mix well.
- Return Oxtails:
- Return the browned oxtails to the pot, ensuring they are submerged in the liquid.
- Braise in the Oven:
- Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3-4 hours or until the oxtails are tender and almost falling off the bone.
- Check and Adjust Seasoning:
- Remove the pot from the oven. Taste the broth and adjust seasoning if needed. Remove and discard bay leaves.
- Serve:
- Serve the braised oxtails over mashed potatoes, polenta, or rice. Garnish with chopped fresh parsley.
Braised oxtails are a comforting dish, and the slow cooking process allows the meat to develop rich flavors. Adjust the cooking time as needed to ensure the oxtails are tender. Enjoy this hearty meal with your favorite side dishes!