Braised Oxtail

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🍲 Braised Oxtail (Classic, Slow-Cooked)

🛒 Ingredients

Main Ingredients

  • 2–3 lbs oxtail pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 bell pepper, chopped (optional)
  • 2–3 green onions, chopped
  • 2 tomatoes, chopped or 1 cup canned diced tomatoes

Seasonings & Aromatics

  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme (fresh or 1/2 tsp dried)
  • 1 bay leaf
  • 1 teaspoon allspice (optional but classic for Caribbean flavor)
  • Salt and black pepper to taste

Liquids

  • 1 cup beef broth (or more as needed)
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar (optional for balance)

Optional Add-ins

  • 1 scotch bonnet pepper (whole, for heat)
  • 1 can butter beans (added for last 10 minutes)
  • 1/4 cup red wine (adds richness)

🍳 Instructions

1. Season & Brown the Oxtail

  1. Pat oxtail dry and season generously with salt & pepper.
  2. Heat oil in a heavy pot (Dutch oven preferred).
  3. Add oxtail pieces and brown on all sides (about 10–12 minutes).
  4. Remove and set aside.

2. Sauté the Aromatics

  1. In the same pot, add onion, garlic, ginger — sauté 2–3 minutes.
  2. Add celery, carrots, bell pepper, and green onions; cook 5 minutes until softened.
  3. Stir in tomato paste and cook for 1 minute to caramelize.
  4. Add paprika, thyme, bay leaf, and allspice.

3. Build the Braise

  1. Return the browned oxtail to the pot.
  2. Add soy sauce, Worcestershire, brown sugar, and tomatoes.
  3. Pour in beef broth + water just to cover the meat.
  4. Add whole scotch bonnet pepper if using (do not split).
  5. Bring to a simmer.

4. Slow Cook Until Tender

Stovetop (classic method)

  • Cover and simmer on low for 2.5–3.5 hours, or until meat is falling off the bone.

Oven Method

  • Cover and bake at 325°F (163°C) for 3–3.5 hours.

Pressure Cooker/Instant Pot

  • Cook on high pressure 45–55 minutes
  • Natural release 15 minutes.

5. Thicken & Finish

  1. Remove oxtail pieces and skim excess fat from the sauce.
  2. If using butter beans, stir them in now.
  3. Reduce the sauce on medium heat until thick and glossy.
  4. Return oxtail to the pot and simmer 10 minutes.
  5. Taste and adjust seasoning (salt, pepper, soy sauce).

🍛 Serve With

  • Rice & peas
  • Creamy mashed potatoes
  • White rice
  • Fried plantains
  • Steamed cabbage

🔥 Tips for Best Flavor

  • Browning the oxtails is crucial for richness.
  • Oxtail tastes even better the next day as flavors develop.
  • Skimming fat improves texture and flavor.

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