1. Season oxtails with salt and pepper.
2. In a large pot, heat vegetable oil over medium-high heat and brown oxtails on all sides. Remove oxtails and set aside.
3. In the same pot, add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
4. Stir in tomato paste and cook for another 2 minutes.
5. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Return oxtails to the pot and add beef broth, bay leaves, thyme, smoked paprika, and Worcestershire sauce.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until oxtails are tender.
8. Remove bay leaves before serving.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 600 kcal | Servings: 6 servings
