Simple Braised Oxtails

 2 Tbsp olive oil

2 lbs oxtails

1 1/2 tsp salt

 1 tsp pepper

1 Tbsp minced garlic

2 cups beef broth

2 Tbsp worcestershire sauce

1 lb baby carrots

10 oz pearl onions

15 oz canned diced tomatoes undrained

1/2 tsp dried sage or 1 Tbsp minced fresh

1 sprig fresh rosemary

1.  Preheat oven to 300 degrees.  Heat olive oil in a 5 quart dutch oven on the stovetop over medium-high heat.

2.  Season oxtail with salt and pepper.  Sear in the dutch oven for 8 minutes, rotating the oxtails every 2 minutes until all sides are seared.  Remove the oxtails from the pot and set aside.

3.  Add garlic into the pot and cook for 2 minutes, slowly pour in beef broth to deglaze pan, scraping up any bits stuck to the bottom.  Pour in worcestershire sauce.

4.  Return oxtails to the pan and  add in carrots, pearl onions, tomatoes, and sage,.  Stir to combine so meat is submergerd in the liquid.  Top with rosemary sprig.

5.  Place the lid on the dutch oven and transfer it to the preheated 300 degree oven.  Cook for 2 1/2 to 3 hours until meat is tender.  Serve hot