🍖 Braised Oxtail (Slow-Cooked & Flavor-Packed)
Ingredients
For 4–6 servings
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3–4 lbs oxtails (cut into sections)
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2–3 tbsp neutral oil (canola, vegetable, etc.)
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1 large onion, diced
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3–4 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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2–3 sprigs thyme (or 1 tsp dried)
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2 bay leaves
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1–2 tbsp tomato paste
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1–2 tbsp brown sugar (optional, for balance)
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1 cup beef broth (or more as needed)
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1 cup red wine or extra beef broth
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1 can (14 oz) diced tomatoes (optional but adds richness)
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1 tbsp soy sauce (optional, adds depth)
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1 scotch bonnet or habanero pepper (optional, whole—not cut)
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Salt & black pepper to taste
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Fresh parsley or green onion for garnish
🧑🍳 Instructions
1. Season & Sear
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Pat oxtails dry and season generously with salt and pepper.
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Heat oil in a heavy pot or Dutch oven over medium-high heat.
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Sear oxtails on all sides until deep brown (5–7 minutes).
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Remove and set aside.
2. Build the Base
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In the same pot, add onions, carrots, and celery.
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Cook 5 minutes until softened.
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Add garlic → cook 1 minute.
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Add tomato paste → cook until darkened, 1–2 minutes.
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Optional: sprinkle in brown sugar to help caramelize.
3. Deglaze
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Pour in red wine (or broth) and scrape the bottom of the pot to release browned bits.
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Simmer 2–3 minutes.
4. Add Liquids & Seasonings
Add:
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Beef broth
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Bay leaves
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Thyme
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Soy sauce
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Diced tomatoes (if using)
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Whole scotch bonnet (optional—adds aroma without too much heat)
Return the oxtails to the pot. Liquid should come about ¾ of the way up the meat. Add more broth if needed.
5. Braise
Cover and simmer:
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Stovetop: 2.5–3.5 hours on low
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Oven: 325°F (160°C) for 3 hours
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Slow cooker: 6–8 hours on low
Cook until the oxtails are tender and the meat is nearly falling off the bone.
6. Thicken (Optional but recommended)
Remove oxtails and reduce the liquid on medium heat until thick and glossy.
Return meat to the sauce.
7. Serve
Serve hot over:
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Rice & peas
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Mashed potatoes
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Creamy polenta
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Buttered noodles
Garnish with chopped parsley or green onion.
⭐ Tips for Best Results
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Browning is essential for deep flavor.
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Overnight flavor boost: Tastes even better the next day.
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Extra rich broth: Add a splash of Worcestershire or fish sauce.
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For Jamaican-style: Add allspice, pimento seeds, and butter beans in the last 20 minutes.
If you want, I can also give you:
🔥 A Jamaican version
🔥 A Dominican style
🔥 A pressure-cooker or Instant Pot shortcut
🔥 A shopping list formatted for grocery apps
Just tell me!
