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Jamaican Oxtail
Jamaican Oxtail
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Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
225 minutes
Hearty oxtail stew bursting with veggies, herbs, and spices for a comforting meal on a cold night.
Ingredients:
  • 2.5 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®)
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon ground cayenne pepper
  • 0.25 teaspoon ground black pepper
  • 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:
  • In a shallow dish, lay out the oxtail. Mix together soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper in a small bowl. Massage the oxtail with the soy sauce mixture on both sides, and remove any extra marinade.
  • In a large, deep skillet over medium-high heat, sear the oxtail in vegetable oil until golden brown on each side, approximately 3 minutes per side. Transfer to a plate and set aside.
  • In a skillet, gently cook carrots, celery, onion, and garlic until tender, approximately 5 minutes. Pour in beef broth, thyme, rosemary, and bay leaf, and let it come to a gentle boil. Introduce oxtail along with its juices and butter. Lower the heat, cover, and simmer until the oxtail is easily pierced with a fork, about 3 hours.
  • Uncover the skillet and crank up the heat to high. Let the sauce simmer and thicken, stirring occasionally, for about 5 minutes.

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