Jamaican Oxtail

Recipe View 5 mins In a shallow dish, prepare the oxtail by combining the soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper in a small bowl. (5 minutes)

Recipe View 5 mins Thoroughly rub the mixture into all sides of the oxtail pieces, ensuring they are well coated. Discard any remaining marinade. (5 minutes)

Recipe View 2 mins In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until shimmering. (2 minutes)

Recipe View 12 mins Sear the oxtail pieces in the hot oil until deeply golden brown on all sides, about 3 minutes per side. This step is crucial for developing rich flavor. Transfer the seared oxtail to a plate and set aside. (12 minutes)

Recipe View 5 mins Add the sliced carrots, celery, chopped onion, and minced garlic to the same skillet. Sauté over medium heat until the vegetables have softened and are fragrant, about 5 minutes. (5 minutes)

Recipe View 8 mins Pour in the beef broth, then add the thyme, rosemary, and bay leaf. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet. (8 minutes)

Recipe View 3 hrs Return the seared oxtail and any accumulated juices to the skillet. Add the butter. Reduce the heat to low, cover the skillet tightly, and simmer gently for approximately 3 hours, or until the oxtail is incredibly tender and easily pierced with a fork. (180 minutes)

Recipe View 5 mins Remove the lid from the skillet and increase the heat to high. Cook, stirring occasionally, until the sauce has reduced and thickened to your desired consistency, about 5 minutes. Discard the thyme sprig, rosemary sprig, and bay leaf before serving. (5 minutes)