Ingredients:
- 3 lbs oxtails, trimmed
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 carrots, sliced
- 2 stalks celery, sliced
Directions:
- 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.
- In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
- Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
- Add carrots and celery in the last 30 minutes of cooking.