Oxtails
As requested by my hubs I cooked oxtails. Definitely cook your oxtails for at least 3-4 hours to allow them to get fall of the bone tender.
Ingredients :
4 lbs (meaty!) fresh beef oxtail, already cut into pieces
1 tablespoon browning sauce, I use the Grace brand
1 tablespoon packed brown sugar
1 teaspoon Jamaican ground allspice
1/2 teaspoon smoked paprika
salt & freshly ground black pepper, to taste
1 medium white onion, chopped
6 cloves of minced garlic
2 teaspoons freshly grated ginger or ginger paste
4 scallions, chopped
2 tablespoons olive oil, plus more as needed
2 tablespoons tomato paste
3 medium carrots, chopped
4 golden potatoes
2 bay leaves
1 scotch bonnet pepper, left whole- do not cut!
6 sprigs fresh thyme
4 cups beef broth
1 (14-ounce) can butter beans, liquid drained
Cooking oxtails can be truly rewarding when done right, and one of the key aspects I’ve learned through experience is the importance of slow cooking. Allowing the oxtails to simmer for at least 3 to 4 hours ensures the meat becomes irresistibly tender and juicy, falling off the bone effortlessly. Patience really is vital here. I like to brown the oxtails in olive oil first to lock in flavor before adding the liquid ingredients. Incorporating traditional Caribbean spices such as Jamaican ground allspice and smoked paprika gives the dish a distinctive warmth and depth that enhances the beef’s natural richness. The addition of a whole scotch bonnet pepper is a clever way to infuse subtle heat without overpowering the dish—just make sure not to cut it to avoid excess spiciness. A personal tip I find useful is balancing the savory with a hint of sweetness by adding brown sugar alongside the browning sauce, which gives a subtle caramelized flavor. Vegetables like carrots, golden potatoes, and butter beans not only add texture but also make this meal nutritionally balanced and wholesome. One element worth highlighting is the use of fresh ginger and garlic, which elevate the aroma and flavor profile, making each bite more fragrant and vibrant. Also, the fresh thyme and bay leaves contribute to the herbal undertone that accentuates the slow-cooked beef’s taste. To serve, I recommend pairing these oxtails with steamed rice or creamy mashed potatoes, which complement the rich gravy perfectly. Overall, making oxtails at home can be a comforting and delightful experience, especially when you follow these tips to bring out the best flavors and textures in every piece.
