The Classic Oxtail Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Beef shank provides a similar texture at a lower price.

Clean the oxtail in the sink.

Chop the vegetables: onions, green bell pepper, and scallions into consistent sizes.

Chop the tomatoes, ensuring they are firm and not mushy; set aside.

In a bowl, combine cleaned oxtail with seasoning: add 1 package of Browning, 1 tablespoon minced garlic, 4 tablespoons sofrito, 2 teaspoons low sodium soy sauce, a few dashes of Worcestershire sauce, 1-1.5 teaspoons Jamaican Choice flavor enhancer, and 0.5 tablespoon Jamaican Choice all-purpose seasoning.

Add 1.5 teaspoons of Browning sauce little by little to avoid over-darkening the oxtail.

Add 2 sprigs of thyme and half of the chopped tomatoes to the oxtail mixture; set the other half aside.

Massage the seasoning into the oxtail thoroughly, then wrap and marinate in the fridge for at least 5 hours, up to 24 hours.

In a Dutch oven, heat 2.5 tablespoons of olive oil over medium heat.

Brown the oxtail in batches, ensuring not to overcrowd the pan to avoid steaming; remove and set aside once browned.

Add 0.5 tablespoon of Better Than Bouillon beef base to the pot for flavor.

Add all the reserved vegetable mixture to the pot, scraping up any browned bits from the bottom for flavor.

Cooking Techniques

Equipment Needed

Spice Level: