Prepare oxtails: Trim off any excess fat to help the meat cook evenly and avoid greasy sauce.

Searing oxtails: This step locks in flavor and gives the dish its rich color.

Sautéing vegetables: Caramelizing the onions and carrots adds sweetness, balancing the savory depth of the braised meat.

Red wine: Allow it to reduce and concentrate its flavor, enhancing the sauce.

Slow cooking: Braise the oxtails low and slow to achieve fall-off-the-bone tenderness and release rich flavors into the broth.

Blending the sauce: Purée the sauce for a smooth, velvety texture. Alternatively, leave it chunky if preferred.

Final simmer: Let the oxtails simmer in the sauce to fully absorb the flavors before serving.

Tips
• When searing oxtails, avoid overcrowding the pan. Do it in batches for even browning.
• Consider marinating oxtails overnight for even richer flavor.
• Use a bouquet garni (herb bundle) for easy herb removal after cooking.
• Enhance flavor with smoked paprika or Worcestershire sauce in the braising liquid.
• Thicken the sauce by adding cornstarch or flour for a glossy finish.
• Store leftovers in an airtight container for up to three days, or freeze for longer storage.
• Pair with sides like mashed potatoes, buttered rice, or roasted vegetables for a complete meal.

Conclusion
Braised oxtails with an herb-infused sauce offer both comfort and sophistication. The slow-cooking process ensures tender meat, while the rich sauce complements it perfectly. This dish is ideal for family gatherings, special occasions, or a cozy night in. Once mastered, it’s a go-to recipe guaranteed to impress.