Servings: 4 people
Calories: 971kcal
Ingredients
- 3 pounds beef oxtail
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon nutmeg
- 1 teaspoon allspice
- 1 tablespoon browning sauce
- ½ medium white onion sliced
- 6 cloves garlic roughly chopped
- 4 sprigs fresh thyme
- 2 half-inch thick slices of fresh ginger
- 1 tablespoon olive oil
- 1 medium red bell pepper sliced
- 1 medium red onion sliced
- 1 scotch bonnet chili
- 2 bay leaves
- ½ cup cooking wine dry sherry
- 2 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 ½ cups water
- Green onions for garnishing
Instructions
- Mix dry spices together and set aside
- Wash and clean the oxtail with water and lemon juice. Marinate oxtail in half the spice mix, half the garlic, browning sauce, half the thyme, and onions.
- Heat oil in a large skillet over medium-high heat and brown them on all sides. Remove the oxtail and set aside on a plate.
- Add the ginger, remaining garlic, scotch bonnet, red pepper, red onions, hald the remaining spices, remaining thyme and bay leaves. Cook on medium low 1-2 minutes.
- Add the dry sherry cooking wine, soy sauce, Worcestershire sauce, brown sugar, remaining spices, and water. Mix in well.
- Cook on the stovetop or braise in the oven. I prefer braising.To Braise: Preheat oven to 325 degrees. Add the oxtail back to the pot, cover and place in the oven for 2 ½ to 3 hours.On The Stovetop: Add the oxtail back to the pot, bring everything to a boil, cover, and reduce the heat to low. Simmer for 2 to 3 hours. If you prefer "fall off the bone" oxtail use the full 3 hours cook time. For oxtail with more texture cook 2 to 2 ½ hours. Oxtail will not be fully submerged so you'll want to rotate oxtails every 30 minutes or so. Check halfway through and add more water if needed.
- Remove the lid and cook uncovered at a simmer for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Top with green onions. Serve!
Video
Notes
Trim your oxtail if they contain excess fat
Be careful when handling the chili peppers. Habanero/scotch bonnet chilis are super high on the heat scale so use gloves when handling. Otherwise, if you're okay with a more mild flavor do not cut open the chilis. Instead, just poke/cut slits into the sides of the peppers. Just remember to remove the peppers during the cooking process before it disintegrates into the oxtail stew.
I marinated the oxtail overnight, but if you don't have the time, let it sit for at least 30 minutes.
I like my oxtail dishes with very tender pieces, but not overly tender as in "fall of the bone" tender. What I mean by that is I don't want my meat mashed potato soft but have a lil chew to them.
Be light with the salt. The soy has plenty. Adding too much beyond marinating the oxtail can lead to a really strong salty flavor.
Nutrition
Calories: 971kcal | Carbohydrates: 16g | Protein: 107g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Cholesterol: 374mg | Sodium: 1598mg | Potassium: 333mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1266IU | Vitamin C: 50mg | Calcium: 120mg | Iron: 15mg
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