Caribbean Style Braised Beef Oxtail

Braised oxtail stew recipe - beef oxtail marinated overnight, then slow cooked in a complex Caribbean flavored broth for a great Sunday main dish.

📝 Ingredients

• 3 pounds beef oxtail
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon nutmeg
• 1 teaspoon allspice
• 1 tablespoon browning sauce
• 1/2 medium white onion (sliced)
• 6 cloves garlic (roughly chopped)
• 4 sprigs fresh thyme
• 2 half-inch thick slices of fresh ginger
• 1 tablespoon olive oil
• 1 medium red bell pepper (sliced)
• 1 medium red onion (sliced)
• 1 scotch bonnet chili
• 2 bay leaves
• 1/2 cup cooking wine (dry sherry)
• 2 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 1/2 cups water
• Green onions for garnishing

👨‍🍳 Instructions

1. 1Mix dry spices together and set aside
2. 2Wash and clean the oxtail with water and lemon juice. Marinate oxtail in half the spice mix, half the garlic, browning sauce, half the thyme, and onions.
3. 3Heat oil in a large skillet over medium-high heat and brown them on all sides. Remove the oxtail and set aside on a plate.
4. 4Add the ginger, remaining garlic, scotch bonnet, red pepper, red onions, hald the remaining spices, remaining thyme and bay leaves. Cook on medium low 1-2 minutes.
5. 5Add the dry sherry cooking wine, soy sauce, Worcestershire sauce, brown sugar, remaining spices, and water. Mix in well.
6. 6Cook on the stovetop or braise in the oven. I prefer braising.To Braise: Preheat oven to 325 degrees. Add the oxtail back to the pot, cover and place in the oven for 2 1/2 to 3 hours.On The Stovetop: Add the oxtail back to the pot, bring everything to a boil, cover, and reduce the heat to low. Simmer for 2 to 3 hours. If you prefer "fall off the bone" oxtail use the full 3 hours cook time. For oxtail with more texture cook 2 to 2 1/2 hours. Oxtail will not be fully submerged so you'll want to rotate oxtails every 30 minutes or so. Check halfway through and add more water if needed.
7. 7Remove the lid and cook uncovered at a simmer for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Top with green onions. Serve!