After experimenting with and altering numerous previous oxtail recipes, I created this one. It really is delicious!
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 2 ½ 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®)
- ¼ teaspoon ground paprika
- ¼ teaspoon ground cayenne pepper
- ¼ 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
- Place oxtail in a shallow dish. Combine soy sauce, Worcestershire 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 soy sauce mixture; discard any excess.
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- 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; transfer to a plate and set aside.
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- Sauté 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.
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- Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
- Nutrition data for this recipe includes the full amount of soy sauce, salt, sugar, and seasoning blend. The actual amount of soy sauce, salt, and seasoning blend consumed will vary.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 9 g |
| Sodium | 1583 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was a really nice change from our normal beef stew. The oxtails gave the broth a really rich flavor, and the variety of herbs/spices tasted great. My kids gave this their seal of approval too… it’s a keeper.
I made “this version” but I have always added diced tomatoes with its juice and tomato paste. If you don’t wish to reduce to thicken and make it gluten-free, add a slurry of cornstarch and use brown sugar instead of white sugar.
Very nice
Just like the food trucks! I added a bit more sugar, but so yummy. I will definitely make this again. My cholesterol can’t handle it, but my family loves this dish and would eat it all the time if I made it.
I cook oxtails a few times a year especially in the winter months. This recipe was great…simple ingredients and full of flavor.
I followed the directions exactly as written with one small addition 1/2 teaspoon of white truffle oil that I added at the end of cooking. These oxtails were wonderful. Flavorful and warming. I really like the little burn of the cayenne pepper and it was not to hot. I cooked mine in a pressure cooker for 30 minuets. Meat was fall off the bone tender. I did use a little cornstarch to thicken my gravy. I will be making this again.
It is my go to when making oxtail. Have followed this recipe the few times I’ve made it and everyone loves it.
This is authentic! I highly recommend it. I added more beef stock (5 cups) though so it yields more gravy to spoon over rice
This is the first time I have prepared and eaten oxtails. I marinaded them for close to 24 hours before cooking and had to sear the oxtails in batches because I had nowhere near enough space in my pan. I used a lot of mirepoix mainly because I got my produce at Walmart and their selection is very limited. I made the mistake of eyeballing the vegetable oil so mine pan fried rather than seared. Towards the end I removed the oxtails briefly to allow my gravy to thicken and considered using some liquid smoke given my rookie status. I expected this recipe to be a stew. Instead I got potroast with oxtails and no potatoes. I am not knocking potroast at all, I just didn’t expect it in this recipe.
I didn’t have celery or carrots, so I did it without. Came out AMAZING. Just perfect. So tender and delicious. I did it in my Dutch oven which I think worked out really well.
This was so good. I omitted the browning sauce. I used Splenda instead of sugar and Braggs amino acid instead of soy sauce. it came out great and was full of flavor
This was so good! I just lightly floured the oxtails before browning them to build the gravy. I will definitely make this again.
Disappointed with flavor. I have eaten a lot of Jamaican oxtails and lost a recipe an old Jamaican co worker gave me. I like flavorful oxtails that make you want to suck every ounce of juice, fat and meat off the bone. This recipe was not flavorful and even though I read another review to add more sugar still not sweet enough. Unfortunately my search for an excellent recipe continues, waaa.
Yes instead of all the fresh seasonings I just used Jamaican Jerk seasoning Mild, some molasses, and some browning powder to thicken the gravy along with some rice and pigeon peas. It was delicious.
It was delicious….only modification was 1) I used grace’s oxtail seasoning and 2) a friend of Jamaican descent suggested peppercorns so I added some to my mixture and cooked in my slow cooker for about 4.5 hours. Flavor was really really tasty and meat was very tender.
I love oxtails. I haven’t had them in a while because the spice was too much for my taste at the Jamaican restaurant, or they were too expensive to purchase. I just happened to have some and came upon this recipe. I really enjoyed this recipe and so did my family. I only marinated them for 15 mins. but the flavor was delicious. The only thing I added was 2 chopped tomatoes, some ketchup to the sauteed vegetables, and stirred some flour to the vegetables right before adding the oxtails and broth. I will definitely make this again. Next time I will let the oxtails marinade for a few hours instead of the 15 mins. The sauce/gravy was amazing! I could have that over rice and be satisfied.
Awesome recipe! I doubled the marinade and put it in a gallon bag to cover the oxtails well. I didn’t have rosemary or a bay leaf – it was still perfect!! Instead of keeping it on low, I too poured it in a crockpot and cooked it on low for 6 hours. It was RESTAURANT QUALITY GOOD! Best recipe yet…
Great recipe, same as I’ve been making for years. I first dust then brown oxtails in fry/sear in pan. This makes for a much richer gravy in end. Any who has made these enough knows the cook time is key. Cook in slow cooker/crock pot for 5 to 6 hours minimum for fall off the bone tender or 1 to 2 in pressure cooker. I use Jamaican allspice instead of herb seasoning. DO NOT over season…the meat is the star of the show here. Finish gravy with browning sauce about 15 minutes before finish. Salt/pepper to your taste and skim fat off top
I made these and they turned out THE BOMBBBBB!!! First time and won’t be the last I’m soooo in love!! Thanks a lot for this recipe!
Not bad for my first time making oxtails. They were finger licking good.
I have never had Ox tails prior to making this dish. I am just bored with all the normal meals and have been searching for new flavors that will excite me again. Since I have never had these before I have nothing to compare them to. I enjoyed them as well as my wife and brother and will be making them again. Thank you for the recipe