Ingredients:

  • 3 lbs oxtail, cut into segments
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 1 bell pepper, diced
  • 2 tablespoons tomato paste
  • 6 cups beef broth
  • 1 cup red wine (optional)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 cups long-grain rice
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter (optional)

Instructions:

  1. Pat the oxtail dry with paper towels. Season with salt and pepper.
  2. Heat vegetable oil in the pot over medium-high heat. Sear the oxtail until browned on all sides, about 5-7 minutes. Remove and set aside.
  3. In the same pot, add onions, garlic, carrots, celery, and bell pepper. Sauté until softened, about 5 minutes.
  4. Stir in the tomato paste and cook for 2 minutes, then deglaze with red wine (if using). Scrape the bottom of the pot to release browned bits.
  5. Return the oxtail to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours until the oxtail is tender.
  6. In a separate saucepan, bring water and salt to a boil. Add rice, reduce heat, cover, and cook for 18-20 minutes until water is absorbed.
  7. Fluff the rice with a fork, season with butter (if using), and serve the stew over the rice.