Recipe courtesy of Big Jays Place
Oxtails
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 456
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 113
- Sodium
- 903
- Total: 4 hr 20 min
- Active: 50 min
Ingredients
4 to 6 oxtails
1/2 cup white vinegar
1/4 cup brown sugar
1 tablespoon allspice
1 teaspoon salt
1 teaspoon complete seasoning, such as Goya Sazonador Total
One 1.41-ounce packet sazon
1/2 tablespoon dried basil
1/2 teaspoon granulated garlic
1/2 teaspoon ground black pepper
2 tablespoons olive oil, plus more for cooking
3 tablespoons browning sauce
2 tablespoons soy sauce
1/2 teaspoon Scotch bonnet sauce, or to taste
3 large bell peppers, julienne
2 carrots, 1-inch rough chopped
1 large onion, chopped
4 to 6 cups beef stock
Serving suggestions: rice, mac and cheese, collard greens
Directions
- Wash the oxtails with white vinegar and water three times, then pat dry.
- Rub the oxtails with the brown sugar, allspice, salt, complete seasoning, sazon, basil, granulated garlic and pepper, then add the olive oil and massage the seasonings together.
- Once the oxtail is fully covered, add the browning, soy sauce and Scotch bonnet sauce. Be careful with the Scotch bonnet; you will only want enough for flavor as it can be overwhelming.
- Heat a stockpot until hot, then add 3 tablespoons oil and add the oxtails. Sear all sides. Add the bell peppers, carrots and onions.
- Let cook for 3 to 5 minutes. Add the beef stock, submerging the meat and veggies entirely. Let cook on medium-high for 2 hours covered, stirring occasionally, then turn down to medium and cook another hour. Finally, turn down to low and cook until the meat is tender to the touch.
- Serve over rice with mac and cheese and collard greens for a dynamite meal! Enjoy!