Braised Oxtail Recipe

Braised Oxtail (Jamaican-Style)

Serves 4–6 | Prep: 20 mins | Cook: 3–4 hrs

Ingredients

For the Oxtail:

• 3 lbs oxtails, trimmed & cut into segments

• 2 tbsp browning sauce (or 1 tbsp soy sauce + 1 tbsp molasses)

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp allspice (pimento)

• 1 tsp thyme (fresh or dried)

• ½ tsp cayenne pepper (optional)

• 3 tbsp vegetable oil

For the Braising Liquid:

• 1 onion, chopped

• 4 garlic cloves, minced

• 1 scotch bonnet pepper (whole, or habanero for less heat)

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 tbsp ginger, grated

• 2 cups beef broth

• 1 cup red wine (or sub with more broth)

• 2 tbsp tomato paste

• 2 bay leaves

• 1 sprig fresh thyme

• 1 tbsp brown sugar

Optional Thickener:

• 1 tbsp cornstarch + 2 tbsp water (for gravy)

Instructions

1. Marinate the Oxtail

   • Rub oxtails with browning sauce, Worcestershire, salt, pepper, allspice, thyme, and cayenne. Let sit 30 mins (or overnight for deeper flavor).

2. Sear the Oxtail

   • Heat oil in a Dutch oven on medium-high. Sear oxtails in batches until deeply browned (5 mins per side). Remove and set aside.

3. Sauté Aromatics

   • In the same pot, sauté onion, garlic, ginger, carrots, and celery for 3 mins.

   • Add tomato paste and cook 1 min until darkened.

4. Deglaze & Braise

   • Pour in red wine, scraping up browned bits. Simmer 2 mins.

   • Add beef broth, brown sugar, bay leaves, thyme, and whole scotch bonnet (don’t burst it!).

   • Return oxtails to pot, ensuring they’re mostly submerged.

5. Slow Cook

   • Cover and simmer on low heat for 3–4 hrs (or 2 hrs in a pressure cooker), until meat is fork-tender.

   • Optional: Stir in cornstarch slurry in the last 10 mins for thicker gravy.

6. Serve

   • Discard bay leaves and thyme sprig. Serve over buttery mashed potatoes, rice, or polenta.

Pro Tips

🔥 For extra richness: Add 1 tbsp butter at the end.
🌶️ Heat control: Remove the scotch bonnet early for mild spice.
🍷 No wine? Use 1 tbsp balsamic vinegar + extra broth.

Why This Recipe Works

✅ Browning sauce = iconic Caribbean color & depth.
✅ Low & slow breaks down collagen into silky gelatin.
✅ Whole pepper infuses heat without overpowering.

Pair with:

• Buttery cornbread or steamed cabbage.

• Cold beer or a bold red wine like Malbec.

This oxtail is stick-to-your-ribs comfort food—worth every minute of cooking! 🍖🔥

P.S. Leftovers taste even better the next day!