INGREDIENTS
1 tablespoon olive oil
2 pounds oxtail, cut into 2-inch segments
1 tablespoon salt
1 small onion, coarsely chopped
2 tablespoons minced garlic
1/2 cup red wine
1/2 cup Worcestershire sauce
5 cups beef broth
1 teaspoon coarsely ground black pepper
DIRECTIONS
In a heavy-bottomed saucepan, warm the olive oil. Coat the oxtail pieces with pre-seasoned flour and brown them on all sides. Once browned, remove the pieces and place them on a paper towel to absorb any excess oil.
In a heavy-bottomed stockpot, heat the beef broth along with garlic, black pepper, onions, red wine, and Worcestershire sauce, bringing the mixture to a vigorous boil.
Introduce the browned oxtails into the pot, then reduce the heat to a simmer and cover. Continue to cook for 2 1/2 to 3 hours, stirring occasionally to prevent sticking. If the liquid level drops, add an additional 2 cups of hot water as necessary, and continue cooking until the oxtails are tender. This method will create its own gravy.
Once the oxtails are tender, transfer them to a serving dish and ladle the sauce over the top. This dish pairs well with rice, mashed potatoes, or pasta.
