Braised Oxtails
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 620
- Total Fat
- 39
- Saturated Fat
- 15
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 49
- Cholesterol
- 163
- Sodium
- 1227
- Total: 4 hr
- Active: 35 min
Ingredients
4 pounds oxtails, trimmed
2 tablespoons Miss Brown’s House Seasoning, recipe follows
1 tablespoon light brown sugar
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 yellow onion, halved
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 tablespoon fresh thyme, plus more for serving
2 cloves garlic, minced
One 32-ounce carton beef broth
One 28-ounce can diced tomatoes
1 cup cola
1/3 cup ketchup
2 teaspoons browning sauce
2 green onions, cut in half
Miss Brown’s House Seasoning:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Directions
- Toss the oxtails with the Miss Brown's House Seasoning, brown sugar, allspice, red pepper flakes, celery seed and 1 teaspoon each salt and black pepper.
- Heat the oil in a Dutch oven over medium-high heat until hot. Brown the oxtails in batches, flipping occasionally, 5 to 6 minutes per batch. Remove from the pot and set aside.
- Pulse the onion, green bell pepper and red bell pepper in a food processor until minced. Add to the pot and cook until the vegetables are tender, about 5 minutes. Stir in the thyme and garlic. Add the beef broth, diced tomatoes, cola, ketchup, browning sauce and green onions. Add back the oxtails. Bring to a boil. Cover, reduce the heat and simmer until the oxtails are very tender, 3 hours to 3 hours 30 minutes.
- Taste and season with salt and pepper. Remove the green onions. Serve hot and sprinkle each serving with fresh thyme.
Miss Brown’s House Seasoning:
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.
Cook’s Note
For a thicker sauce, stir together 2 tablespoons all-purpose flour and 3 tablespoons cold water. Whisk into the liquid in the Dutch oven and bring to a simmer until thickened.