Savory Braised Oxtails with Herb-Infused Sauce

Ingredients

For the Oxtails:

• 3-4 pounds oxtails, trimmed
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 4 cups beef stock (or enough to cover the oxtails)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
• 1 teaspoon dried rosemary (or a few sprigs of fresh rosemary)

For the Herb-Infused Sauce:

• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. Prepare the Oxtails:

• Preheat your oven to 350°F (175°C).
• Season the oxtails generously with salt and pepper.
• In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Brown the oxtails on all sides, working in batches if necessary. Remove and set aside.

1. Saute the Vegetables:

• In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
• Add the minced garlic and sauté for another minute until fragrant.

1. Deglaze:

• Pour in the red wine and scrape up any brown bits from the bottom of the pot. Bring to a simmer and let the wine cook down for about 5 minutes.

1. Braise the Oxtails:

• Return the browned oxtails to the pot. Stir in the tomato paste, beef stock, bay leaves, thyme, and rosemary. The liquid should cover the oxtails.
• Bring to a gentle boil, then cover the pot with a lid and transfer it to the preheated oven.
• Braise for 2.5 to 3 hours, or until the oxtails are fork-tender and the meat is falling off the bone.

1. Prepare the Herb-Infused Sauce:

• While the oxtails are braising, mix the parsley, rosemary, thyme, oregano, lemon zest, and lemon juice in a small bowl. Season with salt and pepper to taste.

1. Finish the Dish:

• Once the oxtails are fully cooked, remove them from the oven and carefully transfer them to a serving platter. Skim any excess fat from the surface of the braising liquid, then strain the liquid if desired to create a smoother sauce.
• Reduce the sauce on the stovetop over medium heat, if necessary, to your desired thickness.

1. Serve:

• Spoon the rich sauce over the oxtails, then sprinkle the herb-infused mixture on top. Serve hot, alongside your preferred side dishes.

Enjoy this hearty dish that is sure to impress family and friends!