Original recipe yields 6 servings

Ingredient Checklist

2 ½ pounds oxtail

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon salt

1 tablespoon white sugar

1 tablespoon garlic and herb seasoning (such as Spike®)

1 teaspoon browning sauce (such as Grace®)

¼ teaspoon ground paprika

¼ teaspoon ground cayenne pepper

¼ teaspoon ground black pepper

2 tablespoons vegetable oil

2 carrots, thinly sliced

2 stalks celery, thinly sliced

1 onion, chopped

4 garlic cloves, minced

3 cups low-sodium beef broth

1 bunch fresh thyme

1 sprig fresh rosemary

1 bay leaf

2 tablespoons unsalted butter


Step 1

Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.

Step 2

Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.

Step 3

Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.

Step 4

Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

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