{"id":16137,"date":"2025-09-17T00:05:23","date_gmt":"2025-09-17T00:05:23","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=16137"},"modified":"2025-09-17T00:05:23","modified_gmt":"2025-09-17T00:05:23","slug":"savory-braised-oxtails-with-herb-infused-sauce","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/savory-braised-oxtails-with-herb-infused-sauce\/","title":{"rendered":"Savory Braised Oxtails with Herb-Infused Sauce"},"content":{"rendered":"

Season oxtails generously with salt and black pepper.
\nHeat olive oil in a large pot or Dutch oven over medium-high heat.
\nBrown the oxtails on all sides, then remove them from the pot and set aside.
\nSaut\u00e9 the Vegetables:
\nIn the same pot, add the onions, carrots, and celery.
\nCook until softened, about 5-7 minutes.
\nAdd the garlic and tomato paste, stirring for 1-2 minutes.
\nDeglaze and Build Flavor:<\/p>\n

Remove the herbs and bay leaves. Skim any excess fat from the surface.
\nAdjust seasoning with more salt or pepper if needed.
\nGarnish with fresh parsley or chives before serving.
\nServing Suggestions:
\nServe over creamy mashed potatoes, rice, or polenta with a side of saut\u00e9ed greens or roasted vegetables.<\/p>\n

Let me know if you\u2019d like any adjustments or variations to this recipe!If using wine, pour it into the pot to deglaze, scraping up browned bits from the bottom.
\nLet the wine simmer until reduced by half.
\nSimmer the Oxtails:
\nReturn the oxtails to the pot.
\nAdd the broth, thyme, rosemary, bay leaves, Worcestershire sauce, and smoked paprika.
\nBring to a boil, then reduce heat to low.
\nCook Slowly:
\nCover the pot and let the oxtails simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally and add more broth if needed.<\/p>\n

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