Oxtail 🐂🍲
Oxtail is rich, flavorful, and gelatinous meat that becomes incredibly tender when slow-cooked. It’s a staple in Caribbean, African, and Southern cuisines.
🧾 Ingredients (Serves 4–6)
- 2–3 lbs oxtail, cut into pieces
- 2 tbsp oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1–2 cups beef broth or water
- 1 can (14 oz) diced tomatoes (optional)
- 2–3 sprigs thyme
- 2 bay leaves
- 1–2 tsp allspice (optional, for Caribbean flavor)
- Salt & pepper
👩🍳 Cooking Instructions
1. Brown the oxtail
- Heat oil in a heavy pot or Dutch oven over medium-high heat
- Season oxtail with salt and pepper
- Brown pieces on all sides for deep flavor
2. Sauté vegetables
- Remove oxtail and set aside
- Sauté onion, garlic, carrots, and celery until soft
3. Deglaze & simmer
- Return oxtail to pot
- Add broth, tomatoes (if using), thyme, bay leaves, and allspice
- Bring to a boil, then reduce heat to low
4. Slow cook
- Cover and simmer 3–4 hours until meat is tender and falling off the bone
- Alternatively, cook in a slow cooker on low for 6–8 hours
5. Finish & serve
- Adjust seasoning with salt and pepper
- Optional: thicken sauce with a little flour or cornstarch slurry
- Serve with rice, mashed potatoes, or bread to soak up the sauce
🌟 Tips
- Browning the meat first adds incredible depth of flavor
- Low and slow is key; oxtail is tough and needs time to become tender
- Caribbean style: add Scotch bonnet pepper and peas (beans) for authentic flavor
If you want, I can give a Jamaican-style oxtail recipe with butter beans that’s rich, spicy, and perfect with rice 😋
Do you want me to do that?
