Start by preparing the oxtail. This recipe has two main steps: first, searing the oxtail pieces, and second, making a vegetable sofrito.

Season the oxtail with salt and pepper. Heat about 2 cups (500 ml) of extra virgin olive oil in a skillet. Dredge the oxtail pieces in flour, then sear them in the hot oil for 2 minutes on each side until browned.

Remove the oxtail pieces and set them aside. For the second step, prepare the vegetables: peel and cut the carrots into medium pieces. Do the same with the onion, red bell pepper, leek, and garlic cloves.

Once all the vegetables are chopped, add a little of the oil used for searing the oxtail to a large skillet. When hot, add the chopped garlic and sauté briefly to release its flavor. Then add the red bell pepper, onion, carrots, and leek.

Sauté the vegetables for about 5 minutes, then add a pinch of salt. Stir, cover, and let the vegetables cook in their own steam for about 15 minutes, stirring occasionally. When the vegetables are soft, add 1 teaspoon of sweet smoked paprika and cook briefly.

Transfer the vegetables to a blender and blend until smooth. Now you can start making the braised oxtail. Use a pressure cooker, as oxtail is tough and needs long cooking.

In the pressure cooker, add 4 cups (1 liter) of water, 2 cups (500 ml) of beef broth, 2 cups (500 ml) of red wine, 1/2 cup (120 ml) of brandy or cognac, the blended vegetables, and 1 tablespoon of salt. Heat the mixture.

When the liquid starts to boil, add the reserved oxtail pieces to the pressure cooker. Taste the sauce and adjust salt if needed.

Close the pressure cooker and cook for about 90 minutes. After 90 minutes, let the cooker cool before opening. Serve the braised oxtail with French fries as a side dish.

Now you can enjoy this delicious braised oxtail. I hope you liked this recipe!