Recipe Name: Braised Oxtail in Herb-Infused Gravy (Or add some flair with: “Slow Soul Shank” or “Zbib Nights Oxtail”) 🧾 Ingredients 1.2 kg oxtail, cut into sections 2 tablespoons olive oil 1 onion, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups beef broth or water Salt & pepper to taste Chopped parsley or chives for garnish Optional: bay leaf, cinnamon stick, or dried coriander for added depth 🧑‍🍳 Instructions Season the oxtail pieces with salt, pepper, paprika, and cumin. In a heavy pot, heat olive oil and brown the oxtail on all sides. Remove and set aside. In the same pot, sauté onions until translucent, then add garlic and tomato paste. Return the oxtail, add broth or water, and any optional spices. Bring to a boil, then simmer gently on low heat (covered) for 2.5 to 3 hours until the meat is fork-tender and the sauce rich. Garnish with fresh herbs before serving. 🍖 Recipe Name: Braised Oxtail in Herb-Infused Gravy (Or add some flair with: “Slow Soul Shank” or “Zbib Nights Oxtail”) 🧾 Ingredients 1.2 kg oxtail, cut into sections 2 tablespoons olive oil 1 onion, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups beef broth or water Salt & pepper to taste Chopped parsley or chives for garnish Optional: bay leaf, cinnamon stick, or dried coriander for added depth 🧑‍🍳 Instructions Season the oxtail pieces with salt, pepper, paprika, and cumin. In a heavy pot, heat olive oil and brown the oxtail on all sides. Remove and set aside. In the same pot, sauté onions until translucent, then add garlic and tomato paste. Return the oxtail, add broth or water, and any optional spices. Bring to a boil, then simmer gently on low heat (covered) for 2.5 to 3 hours until the meat is fork-tender and the sauce rich. Garnish with fresh herbs before serving.