Oxtails

Step by stepInstructions

1. Season the oxtails with salt and pepper. Heat the oil in a Dutch oven and brown them in batches; remove.
2. Cook the onion, carrots, and celery in the same pot until soft; add the garlic and cook 1 minute.
3. Stir in the flour and tomato paste and cook 2 minutes.
4. Pour in the wine and broth, scraping up the browned bits; add the thyme, bay leaf, and Worcestershire.
5. Return the oxtails, cover, and simmer 2 1/2-3 hours until the meat falls from the bone. Skim the fat and serve over rice or mashed potatoes.