| Level: | Intermediate |
| Total: | 4 hr 20 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 to 6 oxtails
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1 tablespoon allspice
- 1 teaspoon salt
- 1 teaspoon complete seasoning, such as Goya Sazonador Total
- One 1.41-ounce packet sazon
- 1/2 tablespoon dried basil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil, plus more for cooking
- 3 tablespoons browning sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon Scotch bonnet sauce, or to taste
- 3 large bell peppers, julienne
- 2 carrots, 1-inch rough chopped
- 1 large onion, chopped
- 4 to 6 cups beef stock
- Serving suggestions: rice, mac and cheese, collard greens
Instructions
- Wash the oxtails with white vinegar and water three times, then pat dry.
- Rub the oxtails with the brown sugar, allspice, salt, complete seasoning, sazon, basil, granulated garlic and pepper, then add the olive oil and massage the seasonings together.
- Once the oxtail is fully covered, add the browning, soy sauce and Scotch bonnet sauce. Be careful with the Scotch bonnet; you will only want enough for flavor as it can be overwhelming.
- Heat a stockpot until hot, then add 3 tablespoons oil and add the oxtails. Sear all sides. Add the bell peppers, carrots and onions.
- Let cook for 3 to 5 minutes. Add the beef stock, submerging the meat and veggies entirely. Let cook on medium-high for 2 hours covered, stirring occasionally, then turn down to medium and cook another hour. Finally, turn down to low and cook until the meat is tender to the touch.
- Serve over rice with mac and cheese and collard greens for a dynamite meal! Enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 456 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 35 g |
| Cholesterol | 113 mg |
| Sodium | 903 mg |