Jamaican Oxtail recipe

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Ingredients

2 ½ 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®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ 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

Nutrition Info

361.2 calories
carbohydrate: 9.4 g
cholesterol: 114.1 mg
fat: 22 g
fiber: 1.9 g
protein: 32.3 g
saturatedFat: 8.7 g
servingSize: -
sodium: 1583.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

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