Jamaican Oxtail

  • PrepTime: 30 Mins
  • CookTime: 3 Hrs 15 Mins
  • TotalTime: 3 Hrs 45 Mins

Ingredient

  1. 2 ½ pounds oxtail
  2. 1 tablespoon soy sauce
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon salt
  5. 1 tablespoon white sugar
  6. 1 tablespoon garlic and herb seasoning (such as Spike®)
  7. 1 teaspoon browning sauce (such as Grace®)
  8. ¼ teaspoon ground paprika
  9. ¼ teaspoon ground cayenne pepper
  10. ¼ teaspoon ground black pepper
  11. 2 tablespoons vegetable oil
  12. 2 carrots, thinly sliced
  13. 2 stalks celery, thinly sliced
  14. 1 onion, chopped
  15. 4 garlic cloves, minced
  16. 3 cups low-sodium beef broth
  17. 1 bunch fresh thyme
  18. 1 sprig fresh rosemary
  19. 1 bay leaf
  20. 2 tablespoons unsalted butter

Instruction

  1. Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
  2. Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
  3. Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  4. Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
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