👨‍🍳 Instructions

1. 1

   Preheat oven to 160°C (320°F).

   💡 Tip: Ensures even cooking for the oxtail.
2. 2

   Pat the oxtail pieces dry and season generously with salt and pepper.

   💡 Tip: Drying helps achieve a better sear.
3. 3

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtail pieces on all sides until deeply browned. Remove oxtail and set aside.

   ⏱️ 10-15 minutes

   💡 Tip: Don't overcrowd the pot; sear in batches if necessary.
4. 4

   Add chopped onions, carrots, celery, and leek to the pot. Sauté until softened, about 8-10 minutes.

   ⏱️ 10 minutes

   💡 Tip: Scrape up any browned bits from the bottom of the pot.
5. 5

   Stir in minced garlic and tomato paste, cooking for another minute until fragrant.

   ⏱️ 1 minute
6. 6

   Pour in the red wine and bring to a simmer, scraping the bottom of the pot to deglaze. Let it reduce slightly.

   ⏱️ 5 minutes
7. 7

   Return the oxtail to the pot. Add beef broth, bay leaves, and thyme sprigs. Ensure the oxtail is mostly submerged in liquid. Bring to a gentle simmer.

   💡 Tip: Add more broth or water if needed.
8. 8

   Cover the pot and transfer to the preheated oven. Braise for 3-4 hours, or until the oxtail meat is very tender and falling off the bone.

   ⏱️ 3-4 hours
9. 9

   Remove the oxtail pieces from the soup. Once cool enough to handle, shred the meat from the bones, discarding any excess fat or gristle. Return the shredded meat to the soup.

   💡 Tip: This can be done carefully with forks.
10. 10

    Skim off any excess fat from the surface of the soup. Adjust seasoning with salt and pepper. Stir in sherry, if using, just before serving.

    💡 Tip: A ladle can be used to skim fat effectively.