Slow-braised to perfection 🍖🔥These oxtails are tender, flavorful, and pure comfort in every bite. A labor of love that’s totally worth the wait! Who’s ready to dig in? Braised Oxtails Ingredients 8 lbs oxtails (approx) 1 tsp ground allspice 5 sprigs thyme 10 cloves garlic, minced 1 bunch scallions, chopped 1 white onion, diced 3 tbsp ketchup 2 tbsp browning sauce 1 tbsp paprika 2 tbsp all-purpose seasoning 1 tsp complete seasoning 1 tsp black pepper 3-4 Scotch bonnet or habanero peppers, finely chopped (seeds removed; wear gloves) Oxtail Braising Ingredients 1 large onion, quartered 3 celery ribs, sliced 3 carrots, sliced 2 tbsp tomato paste 2 cups red wine (Cabernet Sauvignon) 8 cups beef broth (about 2 cartons) 4 bay leaves 1 tbsp olive oil Braising Oxtails Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the oxtails in batches for about 2 minutes per side until browned. Avoid overcrowding the pot. Set the seared oxtails aside in a bowl. Scrape up the browned bits from the bottom of the pot without removing them—this adds flavor. In the same pot, sauté the onion, celery, and carrots over medium-high heat until golden and softened. Stir in 2–3 tablespoons of tomato paste and mix well. Reduce the heat to low. Pour in the red wine and 6 cups of beef broth, reserving the remaining broth for later if needed. Add the oxtails back into the pot, ensuring they are submerged in the braising liquid. Add bay leaves and additional broth if needed to cover the oxtails. Simmer on low for 3½–4 hours, stirring occasionally and checking the liquid level every 45 minutes. Once the oxtails are tender, remove them from the pot and let cool on a plate or in a bowl.
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