Oxtail
A rich and flavorful oxtail stew, slow-cooked until tender and falling off the bone, seasoned with a blend of Caribbean spices and vegetables.
Ingredients
- 2.7 lb beef oxtail
- 1 count lime
- 1 tablespoon black pepper
- 2 tablespoon onion powder
- 3 tablespoon garlic powder
- 2 tablespoon adobo seasoning
- 2 tablespoon dried oregano
- 2 tablespoon dried garlic parsley
- 3 tablespoon oxtail seasoning
- 1 bunch thyme
- 1 count scotch bonnet pepper
- 0.25 cup browning sauce
- 0.25 cup Worcestershire sauce
- 0.25 cup soy sauce
- salt to taste
- 1 count red bell pepper
- 1 count green bell pepper
- 1 count yellow bell pepper
- 1 bunch green onions (scallions)
- 1 count onion
- 0.25 cup olive oil
- 3 tablespoon brown sugar
- 2 tablespoon ginger paste
- 2 clove garlic
- 32 oz beef broth
- 5 count bay leaves
- 0.25 cup ketchup
Method
- 1
Clean the oxtail by rubbing it with lime and rinsing it thoroughly with water in a large bowl.
- 2
Place the cleaned oxtail in a large bowl and season generously with black pepper, onion powder, garlic powder, adobo, oregano, garlic parsley, and oxtail seasoning.
- 3
Add fresh thyme, a whole scotch bonnet pepper, browning sauce, Worcestershire sauce, soy sauce, and salt to the bowl.
- 4
Add chopped red, green, and yellow bell peppers, along with chopped onion and green onions to the oxtail.
- 5
Mix all ingredients thoroughly with your hands to ensure the oxtail is fully coated. Cover the bowl and let it marinate.
- 6
Heat olive oil in a large pot over medium-high heat. Add brown sugar and let it caramelize slightly.
- 7
Carefully place the marinated oxtail pieces into the hot oil and brown them on all sides.
- 8
Add the remaining vegetables and marinade from the bowl into the pot with the oxtail.
- 9
Stir in ginger paste and whole garlic cloves.
- 10
Pour in the beef broth until the oxtail is mostly covered.
- 11
Add bay leaves to the pot. Bring to a simmer.
- 12
Stir in ketchup and a bit more brown sugar.
- 13
Cover the pot, reduce the heat, and let it simmer for at least 2-3 hours, or until the oxtail is tender and falling off the bone.
- 14
Once cooked, serve the oxtail and its gravy over Rice & Peas.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
