Oxtail Recipe
INGREDIENTS
2.5 lbs oxtails
¼ cup brown sugar
1 Tablespoon soy sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon ground allspice
2 Tablespoons tallow
1 yellow onion chopped
1 Tablespoon garlic chopped
2 whole carrots chopped
1 cup beef broth
1 Tablespoon ketchup
1 teaspoon bay leaf.
2 Tablespoons water
1 Tablespoon cornstarch
Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and rub into oxtails.
High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.
Deglaze your pan by adding about 2 tablespoon of beef broth. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, carrots, garlic. Stir and sauté for about 5 minutes or until the onions have softened.
Add bay leaf, oxtails (and the liquid from the marinade), remaining beef broth, and ketchup to the pan
Cover and cook in oven at 250 degrees for 4 hours (or till oxtail are tender)
Once tender, remove oxtail from pan and create paste with cornstarch… Add cornstarch paste into the liquid in the pan and add oxtails back in.
Serve over mashed potatoes or polenta and enjoy
Hey everyone! So, you've seen my recipe for these incredible oxtails, and I wanted to dive a little deeper into what makes them so special, especially for those of you searching for "black diamond oxtails." For me, the "black diamond" part isn't just about a fancy name; it truly refers to that deep, rich, almost jewel-like color and intensely savory flavor you get from perfectly braised oxtails. It’s like finding a culinary treasure! One of the biggest keys to achieving that signature "black diamond" depth is the browning process. Don't rush this step! Getting a really good sear on those oxtails before adding any liquid locks in so much flavor and gives that beautiful, dark crust. I always make sure my pot is super hot and I don't overcrowd the pan. Sometimes I even do it in batches to ensure each piece gets perfectly caramelized. This initial browning is crucial for the final color and taste. Another tip I've learned over countless batches is truly understanding what "tender" means for oxtails. While my recipe suggests 4 hours, every cut of meat can be different. You want them literally falling off the bone with just a gentle nudge. If they're still clinging, they need more time. Low and slow is the mantra here. Some days, if the oxtails are particularly large or tough, I might even let them go for an extra hour or two. The oven at a consistent low temperature is fantastic for this because it provides even heat. Now, about serving these beauties! While mashed potatoes and polenta are classics, which I totally adore, I sometimes like to switch things up. Creamy grits are an amazing alternative, soaking up all that incredible gravy. Or, if I'm feeling a bit lighter, serving them over a bed of fluffy white rice with a sprinkle of fresh chopped parsley or cilantro adds a nice contrast. Don't forget some crusty bread to mop up every last drop of that rich sauce – it's pure gold! To elevate the flavor even further, some people like to add a Scotch bonnet pepper for a little kick, or a splash of red wine during the deglazing stage for extra complexity. I often throw in a few sprigs of fresh thyme or rosemary with the bay leaf in the last hour of cooking for an aromatic boost. It really takes the dish to the next level. Finally, leftovers! If you manage to have any, "black diamond oxtails" are even better the next day. The flavors deepen overnight. I store them in an airtight container in the fridge and gently reheat them on the stovetop or in the oven until warmed through. Sometimes I'll add a tiny splash of beef broth if the sauce has thickened too much. Trust me, making a big batch is always a good idea!
