Description
Rich, succulent Jamaican braised oxtails deliver hearty Caribbean comfort with tender meat falling off the bone. Spicy herbs and slow-cooking techniques combine bold flavors you’ll savor down to the last delicious bite.
Ingredients
Scale
Meat:
- 2 pounds oxtails
Vegetables:
- 2 carrots, peeled and sliced
- 0.5 cup onion, diced
- 1 head garlic, top cut off to expose cloves
Seasonings and Liquids:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 0.5 cup red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare a large Dutch oven by heating olive oil over medium-high heat while ensuring oxtails are thoroughly patted dry and seasoned with salt and pepper.
- Sear oxtails in multiple batches, creating a rich golden-brown crust on all surfaces for approximately 1-2 minutes per side, then transfer to a separate plate.
- Introduce chopped carrots and onions into the pot, sautéing until vegetables become translucent and softened, then incorporate tomato paste to develop deeper flavor complexity.
- Deglaze the cooking surface with red wine, using a wooden spoon to scrape up caramelized meat fragments, allowing the liquid to reach a gentle simmer.
- Pour beef broth into the pot, returning oxtails to the liquid and adding minced garlic, thyme, rosemary, and bay leaf to create a robust braising environment.
- Cover the Dutch oven and reduce heat to low, allowing the meat to simmer gently for approximately 2 hours, periodically stirring and maintaining liquid levels to prevent scorching.
- Remove the lid during the final 45-60 minutes of cooking to encourage sauce reduction and concentrate flavors, creating a rich, glossy consistency.
- Perform a final seasoning adjustment, tasting and adding salt and pepper as required, then serve the tender oxtails over creamy mashed potatoes or fluffy rice, garnishing with fresh herbs for an elegant presentation.
Notes
- Meat Selection: Choose well-marbled oxtails with rich, deep color for maximum flavor and tenderness.
- Searing Technique: Pat oxtails completely dry before searing to achieve a perfect golden-brown crust that locks in delicious juices.
- Low and Slow Cooking: Patience is key with braising; allow sufficient time for collagen to break down, creating melt-in-your-mouth meat texture.
- Liquid Level Management: Keep oxtails partially submerged during cooking to prevent drying out while ensuring rich, concentrated flavor development.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 478
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 115 mg