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Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the oxtail pieces on all sides, then remove and set aside.
In the same pot, sauté the onion, garlic, and ginger until fragrant and softened.
Return the oxtail to the pot and add carrots, celery, beef broth, wine (if using), diced tomatoes, bay leaves, and thyme.
Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for 3 to 4 hours until the meat is tender and falling off the bone.
Remove the bay leaves. Adjust seasoning as needed.
Garnish with fresh parsley before serving.
Serving and storage tips:
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