Jamaican Oxtail

This oxtail recipe is packed with veggies, and flavorful herbs and spices to create a deliciously satisfying stew that's perfect for a chilly evening.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 45 mins
• Calories: 361 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 stalks celery, thinly sliced
• 1 bunch fresh thyme
• 1 sprig fresh rosemary
• 2 carrots, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon garlic and herb seasoning (such as Spike®)
• 1 teaspoon browning sauce (such as Grace®)
• 3 cups low-sodium beef broth
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon ground paprika
• 0.25 teaspoon ground cayenne pepper
• 2.5 pounds oxtail

Recipe Instructions

Step 1

Place oxtail in a shallow dish. Combine soy sauce, Worcestershire 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 soy sauce mixture; discard any excess.

Step 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; transfer to a plate and set aside.

Step 3

Sauté 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.

Step 4

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