Serving Suggestions:
Serve over creamy mashed potatoes, rice, or polenta with a side of sautéed greens or roasted vegetables.
Let me know if you’d like any adjustments or variations to this recipe!
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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