Ingredients:

• 3 lbs oxtails, trimmed
• Salt and freshly ground 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 celery stalks, sliced

Instructions:

1. Season the oxtails with salt and black pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the oxtails on all sides until well browned, about 10 minutes. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until the onion becomes translucent and fragrant, about 5 minutes.
3. Return the oxtails to the pot. Add the beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Stir well and bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the oxtails are fork-tender and the meat is falling off the bone.
5. In the last 30 minutes of cooking, add the sliced carrots and celery. Stir occasionally and continue to simmer.
6. Discard the bay leaves before serving. Serve the oxtails hot with the vegetables and rich broth poured over.

Recipe Notes:

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Calories: ~560 kcal per serving