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4.0 – 1 reviews •
| 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 |
