Oxtail Stew

• 4 lb oxtails (cut into segments)
• 1 onion (diced)
• 3 carrots (diced)
• 3 celery (stalks, diced)
• 4 clove garlic (minced)
• 1 ½ cup red wine
• 2 cup beef broth
• 2 tbsp tomato paste
• 3 thyme and rosemary (sprigs each)
• 2 bay leaves
• 1 tbsp Worcestershire sauce

How to Make It

1. 1

   Season and brown oxtails in batches in a Dutch oven. Remove.

2. 2

   Sauté onion, carrots, and celery 8 minutes. Add garlic and tomato paste, cook 2 minutes.

3. 3

   Add wine and scrape up browned bits. Reduce by half.

4. 4

   Return oxtails. Add broth, Worcestershire, and herbs. Bring to a simmer.

5. 5

   Braise covered at 300°F for 3.5-4 hours until meat is falling off the bone.

6. 6

   Skim fat. Serve over creamy polenta or mashed potatoes.