Spanish Oxtail Stew

Instructions

1. 1

   Heat the olive oil in a large pot over medium-high heat.

2. 2

   Season the oxtail with salt and pepper, then brown them in the pot on all sides. Remove and set aside.

3. 3

   In the same pot, add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5-7 minutes.

4. 4

   Add the minced garlic and cook for another minute.

5. 5

   Stir in the tomato paste, smoked paprika, and thyme. Cook for another 2 minutes.

6. 6

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

7. 7

   Return the oxtail to the pot and add the beef broth and bay leaf. Bring to a boil.

8. 8

   Reduce the heat to low, cover, and let it simmer for about 3 hours, or until the oxtail is tender and the meat is falling off the bone.

9. 9