“Coop, I need an oxtail recipe!” “No oxtails on the blog??” “Upload an oxtail recipe!!” Those are just some of the most read lines in my emails. Finally, here is my Braised Oxtails recipe.
Oxtails render a lot of fat. Like, a lot, a lot. So, trim as much fat off as you possibly can before seasoning them. After the cooking process, you’ll need to skim more fat off. The best way is to allow the gravy to chill in the refrigerator, so that the fat solidifies. Then, you can scoop off the fat at the top easily. As far as seasoning goes, use your favorite seasoning salt. I use Jerk seasoning from Jamaica. But, you can always just add Allspice to your seasoning. It will give it that little Jamaican zest that tastes so good on oxtails.
Since we are braising the meat, we have to make sure that we sear it on all sides. And do it in batches. Do NOT overcrowd the pot, because they will just steam instead of searing. This is the foundation of flavor.
Braising meat also calls for a small amount of liquid. You may have to adjust my broth measurements to according to you pot. I used a 7 qt Dutch oven. You don’t want to cover the meat with broth, because it will just boil the meat. This isn’t a fast cooking process. It takes time. But, the result will be well worth it!
- 2-3 lbs oxtails
- 2 limes
- 2 T seasoning salt
- 1 T onion powder
- 1 T garlic powder
- 1 tsp ground Allspice
- 1 T Worcestershire sauce
- 2 T olive oil
- 1 medium onion (sliced)
- 1 T minced garlic
- 1/3 cup all purpose flour
- 1 T tomato paste
- 1/2 cup dry red wine
- 2 cups beef broth*
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- Trim oxtails of fat
- Place the oxtails into a bowl of cool water
- Squeeze the lime juice into the water then drop the limes into the bowl
- Allow oxtails to soak for 10 mins; drain off water and rinse with water again
- Pat oxtails dry with paper towels
- Season the meat with seasoning salt, onion and garlic powders, allspice, and Worcestershire sauce.
- Cover bowl with plastic wrap and refrigerate for at least 2 hrs
- Preheat oven to 340 degrees F
- Heat oil in a Dutch oven or an oven safe pot with a heavy lid
- Sear oxtails on all sides until browned; remove and set aside
- Add in the onions and saute until browned
- Now sprinkle in the flour; add in more oil one tablespoon at a time if more is needed
- Stir the flour until it begins to brown
- Add in the minced garlic and tomato paste. Stir for one minute
- Pour in the red wine to deglaze
- Now add in the broth and bring it to a boil
- Add the oxtail back into the pot along with the rosemary and thyme sprigs.
- Stir well.
- Add the bell peppers on top
- Close the lid and place on the middle rack of the oven**
- Bake for 3-3 1/2 hrs or until meat is fork tender
- Skim off any fat on the surface of the gravy
- Taste and adjust seasoning as needed
- Potatoes and/or carrots may be added in the last 30 mins of cook time.
- Serve over rice, grits, or potatoes.
- *More broth maybe needed depending on the size of your pot. Only allow broth to cover the oxtails halfway. About 1 inch in height. Don't completely cover the meat in broth.
- **If you do not have a dutch oven, you can transfer everything into a Crock pot and cook on HIGH for 6 hours or on LOW for 9 hours