Oven Slow-Braised Oxtails

 

 

 

 

 

Ingredients:

4–5 lbs oxtails, cleaned and trimmed
2 tbsp olive oil
1 large onion, sliced
1 bell pepper, sliced (optional)
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp browning sauce (optional)
1 tsp paprika
1 tsp dried thyme
1 tsp all-purpose seasoning or seasoned salt
Salt and pepper to taste
2 cups beef broth (or water)
1 Scotch bonnet pepper (optional for heat)
1–2 bay leaves
1 tbsp brown sugar (optional)

Instructions:

Preheat oven to 325°F (160°C).

Season oxtails generously with salt, pepper, paprika, thyme, and all-purpose seasoning.

Sear oxtails in a large oven-safe pot or Dutch oven with olive oil over medium-high heat until browned on all sides. Remove and set aside.

In the same pot, sauté onions, garlic, and bell peppers for 2–3 minutes. Stir in tomato paste and cook for another 2 minutes.

Add Worcestershire sauce, soy sauce, browning sauce, and brown sugar, then deglaze with a splash of beef broth.

Add oxtails back to the pot, pour in the remaining broth, and toss in bay leaves and Scotch bonnet (optional).

Cover tightly with a lid or foil and transfer to the oven.

Braise for 3 to 3.5 hours, or until oxtails are tender and meat is pulling away from the bone. Stir halfway through cooking and add a bit of liquid if needed.

(Optional) In the last 30 minutes, you can add butter beans for extra heartiness.

Serve hot over white rice, mashed potatoes, or cornbread.