Instructions:
Step 1: Season oxtail pieces with salt, pepper, paprika, and all-purpose seasoning.
Step 2: In a large pot, heat oil over medium-high heat and brown the oxtail pieces on all sides. Remove and set aside.
Step 3: In the same pot, sauté onions and garlic until softened. Stir in tomato paste, thyme, soy sauce, and Worcestershire sauce.
Step 4: Return oxtail to the pot and pour in beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until oxtail is tender and falling off the bone.
Step 5: While oxtail simmers, boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain, mash with butter and milk, and season with salt and pepper.
Step 6: Steam or blanch green beans for 4-5 minutes until tender-crisp. Toss with butter and a pinch of salt.
Step 7: Plate the mashed potatoes, green beans, and braised oxtail. Spoon sauce over the oxtail and garnish with chopped parsley.
Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat oxtail gently on the stove or in the microwave with some sauce. Mashed potatoes and green beans can be reheated in the microwave or on the stovetop with a splash of water or milk for moisture.
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