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.
Ingredients:
Directions:
Ingredients:
- 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
Directions:
- Soak the oxtails in an ice bath for 2 hours.
- Remove from the water and pat dry.
- 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.
- 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.
- Sauté the onions, carrots, celery, garlic, and scotch bonnet in the same pot, stirring frequently.
- Add the oxtails and any drippings back into the pot, then add the broth, thyme, and rosemary.
- 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.
- 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.