After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oxtail in a shallow dish. Combine Worcestershire sauce, soy 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 marinade; pour out excess.

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  • 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. Remove to a small plate.

  • Saute 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of soy sauce, salt, and seasoning blend. The actual amount of soy sauce, salt, and seasoning blend consumed will vary.

Nutrition Facts

361.2 calories; 32.3 g protein; 9.4 g carbohydrates; 114.1 mg cholesterol; 1583.3 mg sodium. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2016
I have just decided after 17 years of not eating beef to incorporate beef into my meal to give my children some variety... And this Sunday was oxtails, which was the very same meal that made me sick and discontinue eating meat... Well this recipe has changed all that.. It was absolutely amazing... The grave had the right flavor, the meat was tender and tasty.... My husband and i were over full.. I applaud the author of this recipe.. It is one of my favs... And although I m not gonna venture into eating beef as consistently, I will definitely make this again... Thank you very much... Read More
(60)

Most helpful critical review

Rating: 2 stars
09/15/2016
The vegetables tasted great with the rice and peas and plantains I made but the meat was just too tough. Read More
(6)
88 Ratings
  • 5 star values: 76
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/14/2016
I have just decided after 17 years of not eating beef to incorporate beef into my meal to give my children some variety... And this Sunday was oxtails, which was the very same meal that made me sick and discontinue eating meat... Well this recipe has changed all that.. It was absolutely amazing... The grave had the right flavor, the meat was tender and tasty.... My husband and i were over full.. I applaud the author of this recipe.. It is one of my favs... And although I m not gonna venture into eating beef as consistently, I will definitely make this again... Thank you very much... Read More
(60)
Rating: 5 stars
03/14/2016
I have just decided after 17 years of not eating beef to incorporate beef into my meal to give my children some variety... And this Sunday was oxtails, which was the very same meal that made me sick and discontinue eating meat... Well this recipe has changed all that.. It was absolutely amazing... The grave had the right flavor, the meat was tender and tasty.... My husband and i were over full.. I applaud the author of this recipe.. It is one of my favs... And although I m not gonna venture into eating beef as consistently, I will definitely make this again... Thank you very much... Read More
(60)
Rating: 5 stars
12/25/2016
I made this again tonight and decided this time to cook it in a cockpot after browning. Still the same great flavor but the meat was even more tender. cooked it about 6 hours and alot of it literally fell off the bone. It was still very tender when made the way it is called for in this recipe. I just can't say enough about this!! Read More
(35)
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Rating: 5 stars
04/24/2016
Made this for my husbands bday as oxtails are his favorite meal. Planned on plantains to complete the "Jamaican" theme but plans changed halfway through cooking. The recipe is perfect as is as previously stated. I doubled the recipe for 5 1/2 lbs of oxtails but rain out of marinade and mixed another single batch. So I recommend tripling for 5 1/2 to 6 lbs. was skeptical about the cayenne at first because I didn't want it too hot but could stand to use another 1/4 to 1/2 teaspoon (or more if u want it spicy). Regardless the flavor was still good and better the next day. I imagine marinading for at least a couple hrs prior to cooking would be the icing on this already perfect start! Thanks so much! Read More
(20)
Rating: 5 stars
12/14/2018
I make this dish in my pressure cooker 40 minutes to fall off the bone absolutely to die for tender and delicious. (Tip) add Jerk marinade vacuum seal oxtail 2-3 hours or overnight. Also I like to give a light dusting of floor prior to browning...this will thicken the stock melt 2 tblspn butter for a rich finish to the sauce/gravy. Purely delicious comfort food! Read More
(17)
Rating: 5 stars
03/12/2017
OMG! These were the BEST oxtails I've ever eaten! It was my first time cooking oxtails. I've had some pretty good ones at Jamaican restaurants but because they are so expensive I wanted to make my own. Wow! I am so glad I did. I marinated mine overnight in all the ingredients except the bay leaf and broth.. i used about 2 tbs browning sauce because I like mine dark. I also added a couple tablespoons ketchup to the marinade put the mixture in a large glass bowl covered it with plastic wrap and refrigerated it overnight. I removed them from the marinade and cooked them in the oil for a while with the veggies they were marinated in. I discarded any liquid left in the bowl. Afterward I added the broth and bay leaf and cooked them for about 3 hours until they were fall-off-the-bone tender. I will definitely make these again and again. Read More
(7)
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Rating: 5 stars
09/04/2016
The only thing i changed was the herb and garlic seasoning.. i couldnt find it in the supermarket so i used oxtail seasoning instead.. i also cleaned the oxtail with lemon and hot water as i washed them. Then marinated the oxtail overnight... Everyone loved them.. will use this recipie again.. Read More
(7)
Rating: 5 stars
01/08/2019
People don't know what they are missing by turning up their nose to oxtail. It is one of my favorites and so decadently rich. I made this with a few changes to fit my taste and it came out great. If your oxtail came out tough it just needed a longer simmer time. I always simmer my oxtail with water onions carrots salt and pepper for a couple hours before I continue with any oxtail recipe. Read More
(6)
Rating: 2 stars
09/14/2016
The vegetables tasted great with the rice and peas and plantains I made but the meat was just too tough. Read More
(6)
Rating: 5 stars
05/07/2018
I used a slow cooker after Browning them on the stove and it turned out absolutely amazing! Meat falling off the bone! My daughter and fiance loved it and they are both picky eaters. I only used half the amount of salt but it was great! Read More
(5)