Madrid-Style Braised Oxtail Stew with Red Wine

Ingredients

• 2.5 lbs (1.2 kg) oxtail, cut into sections
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• 1 tsp smoked paprika
• 1 sprig fresh thyme (or 1/2 tsp dried)
• Chopped parsley, for garnish (optional)

Instructions

1. Season oxtail pieces with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat and brown the oxtail on all sides. Remove and set aside.

2. In the same pot, sauté onion, carrots, celery, and garlic until softened and fragrant.

3. Return oxtail to the pot. Add red wine and let it simmer for 5 minutes to deglaze.

4. Stir in beef broth, diced tomatoes, bay leaf, paprika, and thyme. Bring to a boil.

5. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtail is fall-off-the-bone tender.

6. Skim off excess fat if needed. Adjust seasoning with salt and pepper.

7. Garnish with chopped parsley and serve hot with mashed potatoes or rustic bread.

Notes

• Best made a day ahead—flavors deepen overnight
• For extra richness, add a splash of sherry or brandy
• Traditionally served with fried potatoes or white rice in Spain
• Leftovers can be frozen for up to 2 months