Stewed Oxtail Recipe

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Beef shank is leaner and chicken thighs are more affordable.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium and liquid aminos are often cheaper.

Wash the oxtail and place it in a bowl.

Trim the fat off the oxtail using kitchen shears or a knife if desired.

Season the oxtail with fresh herbs or green seasoning, including chopped onions, scallions, thyme, minced garlic, and optionally, a scotch bonnet pepper.

Add powdered seasonings: salt, black pepper, onion powder, garlic powder, ground cumin, paprika, and ground ginger. Use fresh ginger for better flavor if preferred.

Mix the seasonings well into the oxtail, cover, and let it marinate in the refrigerator for at least one hour.

Heat oil in a pot over medium-high heat and add white sugar to caramelize until it reaches a dark brown color.

Once the sugar is dark brown, add about 1/4 cup of water and stir until dissolved.

Add the seasoned oxtail to the pot and mix well with the water. Cover and cook for about 10 minutes without touching it.

After 10 minutes, uncover the pot. If the oxtail doesn't have a deep enough color, add browning sauce for a darker color.

Add ketchup and diced red and green bell peppers to the oxtail.

Add enough water to cover the oxtail but not make it soupy. Add one beef bouillon cube.

Taste the oxtail and adjust seasoning with more salt or black pepper if needed. If using, add the scotch bonnet pepper now.

Stir the pot, cover, and let it come to a boil. Once boiling, reduce the heat to medium or medium-low.

Let the oxtail cook for about three hours until tender and falling off the bone.

For the last 30 minutes of cooking, add sliced carrots if desired.

Serve the oxtail with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary