Island Oxtails

Sonny's Farm Wagyu Oxtails
These Jamaican-inspired oxtails are a flavorful and warming recipe to try during colder weather. This cut benefits from plenty of time to develop the complex flavors in this dish.

  • 2-3 lbs. Oxtails
  • 1 tablespoon of low sodium soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of dark brown sugar
  • 1 tablespoon of Jamaican browning sauce (such as Grace)
  • 1 tablespoon of Jamaican garlic and herb seasoning (such as Spike)
  • ¼ teaspoon of smoked paprika
  • ¼ teaspoon of cayenne pepper
  • ¼ teaspoon of black pepper
  • 2 tablespoons of olive oil
  • 1 onion thinly sliced
  • 2 carrots thinly sliced
  • 2 stalks of celery thinly sliced
  • 4 garlic cloves, minced
  • 1 scotch bonnet pepper, finely diced, seeds and membranes removed (gloves recommended, do not touch your face after handling these peppers)
  • 3 cups of low sodium beef broth
  • 3 stalks of fresh thyme
  • 1 sprig of fresh rosemary

  1. Soak the oxtails in an ice bath for 2 hours.
  2. Remove from the water and pat dry.
  3. Add the sauces, sugar, salt, and various ground peppers into a shallow dish, such as a casserole dish and mix thoroughly. Add the oxtails, coating them in the mixture until fully covered. Allow to sit for 20-30 minutes to absorb the seasoning.
  4. Heat the olive oil in a Dutch oven on medium heat, then sear the oxtails in batches until browned all over. Set them aside after cooking.
  5. Sauté the onions, carrots, celery, garlic, and scotch bonnet in the same pot, stirring frequently.
  6. Add the oxtails and any drippings back into the pot, then add the broth, thyme, and rosemary.
  7. Allow this mixture to come to a simmer, then cover and turn down the heat to the lowest setting. Cook for 3 or more hours until the meat is fork tender.
  8. When the meat is falling off the bone, remove the lid, and cook on high until the sauce thickens. Add flour if you would like a thicker sauce. Adjust seasoning and serve over rice.
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