Directions:
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Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.
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In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
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Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
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Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
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Add carrots and celery in the last 30 minutes of cooking.
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Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Kcal: 560 kcal
Servings: 4 servings
