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Caribbean Braised Oxtail

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PREP TIME
30 min
COOKING TIME
195 min
TOTAL TIME
225 min
SERVINGS
6 servings
Dinner U.S.
Caribbean Braised Oxtail
Ingredients
  • 2 1/2 pounds oxtail
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon garlic and herb seasoning (such as Spike®)
  • 1 teaspoon browning sauce (such as Grace®)
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3 cups low-sodium beef broth
  • 1 bunch fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 tablespoons unsalted butter
Instructions
1
Begin by placing the oxtail in a shallow dish, where you will combine all the essential seasonings. In a small bowl, mix together soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper to create a savory blend.
2
Rub the oxtail with this marinade on both sides, making sure to remove any excess mixture.
3
Next, heat a substantial amount of vegetable oil in a large, deep skillet over medium-high heat. Sear the oxtail in hot oil until it develops a golden brown color, which should take around 3 minutes per side. Remove the oxtail from the skillet and set it aside on a plate.
4
Now, sauté sliced carrots, chopped celery, diced onion, and minced garlic in the same skillet until they become tender. This process should take about 5 minutes.
5
After that, add beef broth, thyme, rosemary, and a bay leaf to the skillet. Bring the mixture to a boil, then add the oxtail along with its accompanying juices. Finally, stir in butter and reduce heat to a low setting. Allow the oxtail to simmer for 3 hours, or until it becomes tender enough to be pierced with a fork.
6
Once the oxtail has finished cooking, uncover the skillet and increase heat to high. Continue to cook, stirring occasionally, until the sauce has reduced and thickened, which should take about 5 minutes.