The Most Highly Requested Recipe Ever! Let's Make Some Juicy, Tender, and Delicious Oxtail

oxtail

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are lower in fat and more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more budget-friendly.

Start by introducing the recipe and ingredients for oxtail.

Marinate the oxtail with green seasoning, jerk seasoning, garlic, ginger paste, and soy sauce in a mixing bowl.

Add about a quarter cup of low sodium soy sauce and beef broth to the marinade.

Clean the oxtail with lime juice or vinegar and cold water, ensuring no bone fragments remain.

Season the oxtail with jerk seasoning, oxtail seasoning, and all-purpose seasoning, along with salt and pepper.

Coat the oxtail thoroughly with the marinade and let it sit in the fridge for about four hours or overnight.

Sear the oxtail in a smoking hot skillet until golden brown on all sides, about 5-7 minutes per side.

Add a touch more browning liquid and another quarter cup of soy sauce to the skillet.

Pour in the marinade along with ground allspice and beef bouillon powder for extra flavor.

Add beef stock until the oxtail is mostly submerged but not completely covered.

Place the oxtail in the pressure cooker and cook on high pressure for 55 minutes.

After cooking, strain the liquid through a mesh strainer to separate the gravy from the herbs and solids.

Make a slurry with cornstarch and water, then add it to the strained liquid to thicken the gravy.

Bring the gravy to a boil until it thickens, adjusting color with additional browning if necessary.

Serve the oxtail with the gravy over rice, peas, or your choice of sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary