Oxtail Stew

Step 1

Pat the 3 pounds oxtail dry and season with the 1 teaspoon salt and black pepper. Heat the 2 tablespoons olive oil in a large pot over medium-high until shimmering.

Step 2

Brown the oxtail in batches, about 4 minutes per side, until deeply browned on all sides. Transfer to a plate and set aside.

Step 3

Reduce heat to medium. Add the 1 large sliced onion and cook until soft and golden, about 6 minutes. Stir in the 4 minced garlic cloves and cook until fragrant, about 1 minute.

Step 4

Return the oxtail to the pot. Add the 14.5 ounces diced tomatoes with their juices and the 2 cups beef broth. Scrape up any browned bits from the bottom.

Step 5

Bring to a boil, then reduce heat to low. Cover and simmer until the meat is tender and pulls easily from the bone, about 2.5 to 3 hours. Stir in the 1 teaspoon dried thyme during the last 30 minutes.

Step 6

Skim off excess fat, taste and adjust salt. Serve hot, spooning the rich sauce over the meat.