Ingredients
Scale
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bottle red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the oxtail on all sides and transfer to a slow cooker.
- Add the onion, carrots, celery, and garlic to the skillet. Cook for 5 minutes until softened.
- Pour in the red wine and scrape up any browned bits on the bottom of the skillet.
- Stir in the beef broth, bay leaves, thyme, salt, pepper, tomato paste, and Worcestershire sauce. Bring to a simmer.
- Pour the mixture over the oxtail in the slow cooker.
- Cover and cook on low for 6-8 hours until the oxtail is tender and falling off the bone.
- Remove the oxtail and skim off any excess fat from the sauce. Serve the oxtail with the sauce over mashed potatoes or polenta.
Notes
- For best results, let the oxtail braise overnight for deeper flavors.
- This dish pairs well with crusty bread and a simple salad.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg