Red meat isn't for everyone, and I'll admit I don't eat it that often myself. BUT, if you had to ask me what's my favorite type of red meat, oxtail will win. every. single. time. My stepdad was known to go to the Spanish market and order huge amounts of oxtail that he would freeze until he was ready to cook, and that was my introduction to this beauty of a meat.
In all my experiences with oxtail this is my favorite recipe, the seasonings are present, and with the scotch bonnet sauce you can really elevate the heat. Let me self proclaim this recipe as being simply perfection during the cold winter months.
PS. If your caught liking the bone… just know you’re not alone I’ve done that plenty of times.
NICOLE IMAN PHOTOGRAPHY
“Self Proclaimed: Best Winter Meal Ever.”
Let it sit in the fridge for a day after making, why? Day two taste indescribably better because it got to sit and really marinade in the fridge, and I know I just hyped that up but I don't make the rules, I'm sorry!
2.5 lbs oxtails
¼ cup brown sugar
1 Tbsp soy sauce
1 Tbsp Worchestire Sauce
1 Tbsp salt
2 tsp garlic powder
1 tsp black pepper
1 tsp all-spice
1 tsp browning
2 Tbsp vegetable oil
1 yellow onion chopped
4 green onions (scallions) chopped
1 Tbsp garlic chopped
2 whole carrots chopped
1 scotch bonnet (completely 1-2 tablespoons of scotch bonnet pepper sauce
1 cup beef broth
1 Tbsp ketchup
1 tsp dried thyme
2 Tbsp water
1 Tbsp cornstarch
1 16 oz can Butter Beans drained
For this recipe I use a stove top to brown the oxtail & than a slow cooker to cook the remainder of the recipe.
1. Rinse oxtails and begin to season
Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worchestire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.
2. Heat the oil on the store and prepare to brown
Take out a pan and add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side. Remove oxtail after browning and place in your slow cooker (or bowl if you don’t mind additional dishes)
3. Deglaze your pan by adding some vegetables
Deglaze your pan by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.
4. Time for the slow cooker
Take the oxtail, onions and carrots and put it in the slow cooker. Add these ingredients and the remaining ingredients, 1 cup beef broth, ketchup, dried thyme, water, cornstarch except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, add drained butter beans to slow cooker.
I would love to see you attempt to recipe on social media #NicoleImanRecipe