Tender, Flavorful Oxtail Recipe
These oxtails are packed with flavor from the very beginning. Instead of relying on the gravy to do all the work, we’re seasoning the meat with Zestiny All Purpose and Garlic Butter Blends and building even more flavor with fresh vegetables, aromatics, thyme, allspice, soy sauce, Worcestershire.
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Servings 4
Ingredients
- 2 lb oxtails
- Zestiny All Purpose Blend to taste
- Zestiny Garlic Butter Blend to taste
- 1 medium carrot diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 habanero pepper diced
- ½ medium onion diced
- 3 green onions chopped
- 4 –5 sprigs fresh thyme
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp browning sauce
- 1 tsp ground allspice
- ¼ cup brown sugar
- 1 tbsp ginger paste
- 1 tbsp minced garlic
- 1 15 oz can butter beans, drained
- 2 tbsp ketchup
- 5 cups beef broth
Instructions
- Pat oxtails dry and generously season with Zestiny All Purpose Blend and Zestiny Garlic Butter Blend. Add Worcestershire sauce, soy sauce, browning sauce, and allspice, then toss until evenly coated.
- Add carrots, bell peppers, habanero, onion, green onions, and thyme. Mix well. Cover and marinate in the refrigerator, if desired.
- Heat a large pot over medium heat. Add brown sugar and allow it to melt and caramelize. Remove oxtails from the marinade, reserving the vegetables and liquid. Brown the oxtails on all sides, then remove from the pot.
- Add the reserved vegetables and marinade to the pot along with the ginger paste and minced garlic. Cook for a few minutes, then return the oxtails to the pot and pour in the beef broth.
- Bring to a simmer, cover, and cook on low for 2½–3½ hours, or until the oxtails are fork-tender. Add boiling water as needed if the liquid reduces too much.
- Stir in the butter beans and ketchup. Simmer uncovered for 15–20 minutes, or until the gravy has thickened. Taste and adjust seasoning as needed, then serve hot with rice.