Braised Oxtails are fall-off-the-bone tender, with the most delicious, savory sauce. Serve them over a bed of mashed potatoes and a side of artisan bread and you are in for a serious treat!
Preheat oven to 300 degrees Fahrenheit. Heat olive oil in a 5 quart dutch oven on the stovetop over medium-high heat.
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.
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 suace.
Return oxtails to the pan and add in carrots, pearl onions, tomatoes, and sage. Stir to combine so meat is submerged in the liquid. Top with rosemary sprig.
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.