If using wine, pour it into the pot to deglaze, scraping up browned bits from the bottom.
Let the wine simmer until reduced by half.
Simmer the Oxtails:
Return the oxtails to the pot.
Add the broth, thyme, rosemary, bay leaves, Worcestershire sauce, and smoked paprika.
Bring to a boil, then reduce heat to low.
Cook Slowly:
Cover the pot and let the oxtails simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally and add more broth if needed.
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