Ingredients:

  • 3 lbs beef oxtails, trimmed of excess outer fat
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 medium carrots, sliced into rounds
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the oxtails dry with paper towels. Rub the salt, pepper, paprika, and garlic powder evenly over the meat.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the oxtails in batches until they are a deep, mahogany brown on all sides. Remove meat and set aside.
  3. Lower heat to medium. Sauté the diced onion, bell pepper, and carrots until onions are translucent and vegetables are fragrant.
  4. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste darkens.
  5. Return the browned oxtails to the pot. Pour in the beef broth and Worcestershire sauce. Add thyme and bay leaves.
  6. Cover and braise in the oven at 325°F (163°C) for 3.5 hours, or until the meat is fall-off-the-bone tender.
  7. Whisk together cornstarch and cold water to create a slurry. Stir into the sauce and simmer until thickened.