Ingredients
3 to 4 Pounds Beef Oxtails, trimmed of excess outer fat
2 Tablespoons Olive Oil or Beef Tallow
1 Large Yellow Onion, diced
4 Cloves Garlic, minced
3 Medium Carrots, cut into thick chunks
3 Stalks Celery, slicedBeef
2 Tablespoons Tomato Paste
2 Cups Quality Beef Bone Broth
1 Cup Dry Red Wine (like Cabernet Sauvignon or Merlot; substitute with more broth if preferred)
2 Bay Leaves
4 Sprigs Fresh Thyme
1 Teaspoon Allspice (optional, for an authentic Caribbean-style depth)
Salt and Freshly Cracked Black Pepper to tasteMeat & Seafood
Instructions
- Sear for Flavor
Pat the oxtails completely dry with paper towels and season them generously on all sides with salt and black pepper.
Heat the oil or tallow in a large, heavy skillet or Dutch oven over medium-high heat.
Working in batches so you don’t crowd the pan, sear the oxtails for 3 to 4 minutes per side until a deep, rich, golden-brown crust forms. Transfer the seared meat to a plate and set aside.
- Build the Aromatic Base
Turn the heat down to medium. In the same pan with the rendered beef fat, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste darkens to a rich brick-red color.Garlic
Pour in the red wine to deglaze the pan, using a wooden spoon to vigorously scrape up all the delicious, caramelized bits stuck to the bottom. Let it simmer for 3 minutes to burn off the sharp alcohol scent.
- Low and Slow Simmer
Arrange the seared oxtails snugly in the bottom of your slow cooker or a deep roasting pot.
Pour the aromatic vegetable and wine mixture right over the top. Add the beef bone broth, bay leaves, thyme sprigs, and allspice. The liquid should come up about three-quarters of the way up the meat.Cookware & Diningware
Place the lid on top and cook:
Recommended is to set the slow cooker on Low for 8–10 hours, or on High for 5–6 hours.
For 3. 5 to 4 hours, simmer tightly covered over low heat (or in an oven set to 150°C / 300°F).
When the meat is extremely tender and falls off the middle bones, the stew is done. Before serving, take out the bay leaves and the thyme stems.
How to Serve
Over a Billowy Bed: To savor and relish every last drop of the rich, unctuous gravy, dish out this opulent stew over a bed of buttery mashed potatoes, garlic-infused polenta, or classic rice and peas.
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