Jamaican Oxtail Recipe

Jamaican Oxtail Recipe

  • 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®)
  • 1 teaspoon browning sauce (such as Grace®)
  • 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.
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