Jamaican Oxtail Recipe

Name: Jamaican Oxtail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R)); 1 teaspoon browning sauce (such as Grace(R)); 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

Servings: persons

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(R))
1 teaspoon browning sauce (such as Grace(R))
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

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.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 1/2 pounds oxtail, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon salt, and more.

Yes, Jamaican Oxtail falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Oxtail

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