- 2 1/2 pounds oxtail
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy 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
- Place oxtail in a shallow dish. Combine Worcestershire sauce, soy 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 marinade; pour out excess.
- 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. Remove to a small plate.
- Saute 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.
- Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
05/08/2018
recipepes.com
Jamaican Oxtail, recipe
PT15M
PT1H
5
455 calories
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