The Perfect Oxtail Recipe | Step By Step Seriously It’s Bomb

oxtail

🥗Healthier: beef shank

💰Cheaper: pork shank

Beef shank is leaner, while pork shank is less expensive.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options maintain similar flavor profiles.

Wash the oxtail with lime vinegar and hot water to clean and reduce gamey taste.

Season the oxtail with olive oil, Haitian seasoning, garlic, salt, black pepper, adobo seasoning, creole seasoning, fresh thyme, and parsley. Mix well.

Add soy sauce, Worcestershire sauce, and ketchup to the oxtail mixture and mix again.

Let the seasoned oxtail marinate in the fridge for 1-2 hours or overnight if desired.

In a cast iron skillet, heat 3 tablespoons of oil and add 2 tablespoons of brown sugar, stirring until dissolved.

Sear the oxtail in the hot skillet for about 2 minutes on each side until golden brown.

Add chopped onions and red and orange bell peppers to the skillet with the oxtail and stir.

Let the vegetables soften before adding water.

Add 10 cups of water to the skillet, adjusting as needed when it decreases during cooking.

Cook until the oxtail is tender and the meat falls off the bone, about 30 minutes more if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary