Making oxtail on the stovetop #belizean #oxtail #oxtailrecipes

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture and flavor at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes with water can reduce costs while still adding flavor.

Heat olive oil in a large pot over medium-high heat until shimmering.

Season oxtail with salt and black pepper, then brown in the pot on all sides, about 8-10 minutes.

Remove oxtail and set aside; add garlic, onion, bell pepper, carrots, and celery to the pot.

Sauté vegetables until softened, about 5-7 minutes.

Stir in thyme, bay leaves, and tomato paste; cook for 2-3 minutes until fragrant.

Return oxtail to the pot and add beef broth, lime juice, and scotch bonnet pepper.

Bring to a boil, then reduce heat to low and cover; simmer for 2-3 hours until oxtail is tender.

Check occasionally, adding water if necessary to keep the meat submerged.

Once tender, remove oxtail and strain the sauce to remove solids.

Return the sauce to the pot and reduce over medium heat until thickened, about 10-15 minutes.

Return oxtail to the pot, coating with the sauce, and heat through for 5 minutes.

Serve garnished with chopped green onions.

Cooking Techniques

Spice Level: