Braised Oxtails with Caribbean Spices

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Ingredients

  • 4 pounds oxtails, trimmed
  • 2 tablespoons Caribbean spice blend
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 Scotch bonnet pepper, whole
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/4 cup chopped fresh cilantro, for garnish

Recipe Directions

  1. Preheat your oven to 325°F (165°C).
  2. In a small bowl, combine the Caribbean spice blend, salt, and black pepper. Rub the spice mixture evenly over the oxtails.
  3. In a Dutch oven or large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the oxtails and sear them on all sides until browned, about 8-10 minutes. Remove the oxtails from the pot and set aside.
  4. Add the onion and garlic to the pot and cook, stirring occasionally, until softened, about 5 minutes.
  5. Return the oxtails to the pot and add the beef broth, red wine, tomato paste, bay leaves, Scotch bonnet pepper, thyme, brown sugar, Worcestershire sauce, soy sauce, and vinegar. Bring the mixture to a simmer.
  6. Cover the pot and transfer it to the preheated oven. Braise the oxtails until they are tender and falling off the bone, about 3-4 hours.
  7. Remove the pot from the oven and skim off any fat from the surface of the sauce. Discard the bay leaves and Scotch bonnet pepper. Serve the oxtails hot, garnished with chopped cilantro.

How to Store Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the oxtails in a pot with a splash of water or broth and heat over medium heat until warmed through.

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