Ingredients:
2-3 lbs oxtail, trimmed and cut into pieces
2 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1-2 scotch bonnet peppers, finely chopped (or to taste)
2 tbsp fresh ginger, grated
2 sprigs thyme (or 1 tsp dried thyme)
1 tsp allspice (pimento)
1 tsp ground black pepper
1 tbsp brown sugar (for browning)
1 tbsp soy sauce
2 tbsp ketchup
1/4 cup red wine (optional, but adds depth)
2 cups beef broth (or water)
2 carrots, peeled and sliced
1 large bell pepper, chopped (optional)
1 small potato, peeled and cubed (optional)
1 tbsp vinegar (optional, for a bit of acidity)
Salt, to taste
1-2 tbsp butter (optional, for finishing)
2 tbsp flour (for thickening, optional)
Instructions:
Season the Oxtail:
Wash the oxtail pieces under cold water and pat them dry with paper towels.
Season the oxtail generously with salt, pepper, and allspice. You can also add a little thyme and garlic at this point.
Let it marinate for at least 30 minutes (overnight is ideal for better flavor).
Brown the Oxtail:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the oxtail pieces in batches, making sure not to overcrowd the pot. Brown the pieces on all sides (about 5-7 minutes per batch), then remove and set aside.
Prepare the Base:
In the same pot, add the chopped onions, garlic, and scotch bonnet pepper. Sauté for 2-3 minutes until softened and fragrant.
Stir in the grated ginger and cook for another minute.
Add Liquid and Spices:
Sprinkle the brown sugar into the pot and let it melt to form a caramelized base, which will deepen the flavor and color.
Add the soy sauce, ketchup, thyme, allspice, and pepper. Stir well.
Pour in the red wine (if using) and allow it to simmer for 2-3 minutes.
Add the beef broth (or water) to the pot, scraping up any browned bits from the bottom.
Simmer the Oxtail:
Return the browned oxtail to the pot, making sure the meat is mostly submerged in liquid. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer gently for about 2-3 hours, or until the oxtail is tender and the meat is falling off the bone.
Check occasionally and add more liquid if needed (broth or water).
Add Vegetables (optional):
About 30-40 minutes before the oxtail is finished cooking, add the sliced carrots, bell pepper, and potato (if using). These will soften and add extra flavor to the gravy.
Thicken the Gravy (optional):
If you want a thicker gravy, mix a tablespoon of flour with a little water to make a slurry, then stir it into the pot. Let it cook for an additional 5-10 minutes to thicken.
Finishing Touches:
Taste and adjust seasoning with salt, pepper, and a splash of vinegar if needed to balance the flavors.
For added richness, stir in a tablespoon of butter at the end.
Serve:
Serve the oxtail hot with traditional sides like rice and peas, steamed vegetables, or mashed potatoes.
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