Description
After going through so many oxtail recipes, I’ve changed and modified and created my own. It is truly delicious!
Ingredients
- 2 ½ pounds oxtail
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1 tablespoon white sugar
- 1 tablespoon garlic and herb seasoning (such as Spike®)
- 1 teaspoon browning sauce (such as Grace®)
- ¼ teaspoon ground paprika
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 3 cups low-sodium beef broth
- 1 bunch fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 tablespoons unsalted butter
Instructions
- Place oxtail in a shallow dish. Combine soy sauce
- Worcestershire sauce
- salt
- sugar
- garlic and herb seasoning
- browning sauce
- paprika
- cayenne pepper
- and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
- Heat vegetable oil in a large
- deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown
- about 3 minutes per side; transfer to a plate and set aside.
- Sauté carrots
- celery
- onion
- and garlic in the same skillet until softened
- about 5 minutes. Add beef broth
- thyme
- rosemary
- and bay leaf; bring to a boil. Add oxtail
- with its juices
- and butter. Reduce heat to low
- cover
- and simmer until oxtail is fork tender
- about 3 hours.
- Uncover skillet and increase heat to high. Cook
- stirring occasionally
- until sauce reduces and thickens
- about 5 minutes.
Prep Time: 30 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 45 mins
Servings: 6