Authentic Jamaican Oxtail Recipe

Ingredients

• 2.5 pounds oxtail
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt
• 1 tablespoon white sugar
• 1 tablespoon garlic and herb seasoning (such as Spike®)
• 1 teaspoon browning sauce (such as Grace®)
• 0.25 teaspoon ground paprika
• 0.25 teaspoon ground cayenne pepper
• 0.25 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

Instructions

1. Marinate the oxtail by placing it in a dish and generously coating it with a blend of soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper. Ensure both sides are well-covered, and discard any leftover marinade.
2. In a large, deep skillet, heat vegetable oil over medium-high heat. Sear the oxtail pieces until they achieve a beautiful golden-brown crust, approximately 3 minutes per side. Transfer the seared oxtail to a plate and set aside.
3. In the same skillet, sauté carrots, celery, onion, and garlic until they become tender, about 5 minutes. Pour in beef broth, then add thyme, rosemary, and bay leaf. Bring the mixture to a boil, then gently place the oxtail (along with any accumulated juices) and butter back into the skillet. Reduce the heat to low, cover, and let it simmer for about 3 hours, or until the oxtail is wonderfully fork-tender.
4. Remove the lid from the skillet and increase the heat to high. Continue to cook, stirring occasionally, until the sauce reduces to your desired thickness, approximately 5 minutes.

Nutrition

• Calories: 361 kcal
• Fat Content: 22 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 1583 mg
• Protein Content: 32 g
• Cholesterol Content: 114 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g