Season oxtails generously with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Brown the oxtails on all sides, then remove them from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the onions, carrots, and celery.
Cook until softened, about 5-7 minutes.
Add the garlic and tomato paste, stirring for 1-2 minutes.
Deglaze and Build Flavor:
see next page 💕👇
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