Ingredients
- 3 lbs beef oxtails
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 carrots, cut into chunks
- 4 baby potatoes, halved
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
Method
- Pat the oxtails dry and season with salt, pepper, smoked paprika, thyme, and onion powder.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, working in batches if necessary. Remove and set aside.
- Add the onion and cook for 3–4 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste and Worcestershire sauce.
- Return the oxtails to the pot. Add the beef broth, water, and bay leaves.
- Bring to a simmer, cover, and cook on low for 2½–3 hours, until the meat is very tender.
- Add the carrots and potatoes during the last 35–45 minutes of cooking.
- Remove the bay leaves, taste, and adjust seasoning.
- Garnish with fresh parsley and serve hot over rice, mashed potatoes, or alongside cornbread.