WARNING!!!The BEST Oxtail Recipe EVER| Seriously it's Bomb

oxtails

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Beef shank is leaner, while chicken thighs are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with lower intensity, while serrano peppers are more accessible.

Rinse oxtails to remove blood and impurities.

Add salt and lemon juice to oxtails and scrub with lemon, then let sit for 5-10 minutes before rinsing again.

Season oxtails with freshly cracked black pepper, salt, adobo seasoning, sazon seasoning, green seasoning, ketchup, soy sauce, garlic, scallion, parsley, thyme, half of the scotch bonnet pepper, half of the green bell pepper, and half of the onions; stir to combine and marinate for 30-60 minutes in the fridge.

Heat 2 tablespoons of olive oil in a large pot and add brown sugar to caramelize.

Add marinated oxtails to the pot and brown on both sides for about 10 minutes total.

Add remaining vegetables (tomatoes, onions, green bell pepper) to the pot and let sit for 10 minutes on medium-low heat to release their juices.

Add approximately 10 cups of water to the pot based on the thickness of the oxtails and let cook for about 3 hours, stirring occasionally and adding more water as needed until oxtails are tender.

Once cooked, let the sauce simmer until thickened.

Cooking Techniques

Equipment Needed

Spice Level: