Italian Oxtail Stew

Instructions

1. 1

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

2. 2

   Add the oxtail pieces and brown them 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, thyme, rosemary, and bay leaf. Cook for another 2 minutes.

6. 6

   Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot.

7. 7

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

8. 8

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

9. 9

   Season with salt and pepper to taste.