Spanish Braised Oxtail with Root Vegetables

Ingredients

• 2.5 lbs beef oxtail, cut into 2-inch segments
• 1 whole yellow onion, quartered
• 3 whole carrot, cut into 2-inch chunks
• 1 cup dry red wine
• 2 tbsp tomato paste
• 3 cups beef broth
• 2 whole bay leaf
• 4 sprigs fresh thyme sprigs
• 1.5 lbs potatoes, for mashing
• 1 lb broccoli florets

Instructions

1. 1

   Pat oxtail segments dry with paper towels. Season generously with salt and black pepper on all sides.

2. 2

   Heat olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering, about 90 seconds.

3. 3

   Working in batches, sear oxtail 2–3 minutes per side without moving until deep golden brown. Transfer to a plate.

4. 4

   In the same pot, add onion and carrot chunks. Sauté 4 minutes until slightly softened and fragrant.

5. 5

   Stir in tomato paste and cook 1 minute, then pour in red wine and scrape up any browned bits from the bottom.

6. 6

   Add beef broth, bay leaves, and thyme. Return oxtail to the pot and bring to a simmer.

7. 7

   Reduce heat to low, cover, and braise 90 minutes until oxtail is very tender and meat pulls easily from the bone.

8. 8

   While oxtail braises, boil potatoes in salted water 20 minutes until very soft. Drain and mash with butter and salt.

9. 9

   Steam broccoli 6 minutes until tender-crisp. Toss with a pinch of salt and a drizzle of olive oil.

10. 10

    Lift oxtail from the braising liquid. Discard bay leaves and thyme. Skim fat from the surface if desired.

11. 11

    Serve braised oxtail and vegetables with mashed potatoes alongside. Spoon braising liquid over the oxtail.

Tools you’ll need

• large heavy pot or Dutch oven (5–6 quart)
• paper towels
• large wooden spoon
• tongs
• pot for boiling potatoes
• steamer basket or pot with steamer insert
• shallow serving bowls or plates

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