Ingredients
• 2-3 lbs Oxtails
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1/4 cup soy sauce or Worcestershire sauce
• 2 tablespoons brown sugar
• Spices: 1 teaspoon dried thyme, 1 bay leaf, salt, and plenty of black pepper
• Optional: 1 scotch bonnet pepper (whole, for flavor without the heat)
Preparation
1. Season & Sear: Season the oxtails generously with salt and pepper. In a heavy pot (like a Dutch oven), heat the oil over high heat. Sear the oxtails on all sides until they are deeply browned. Remove and set aside.
2. Sauté Aromatics: In the same pot, add the onion and cook until softened. Stir in the garlic and tomato paste, cooking for 2 minutes until fragrant.
3. Deglaze: Pour in the beef broth and soy sauce, scraping the bottom of the pot to release all the flavorful browned bits.
4. Simmer: Return the oxtails to the pot. Add the brown sugar, thyme, and bay leaf. The liquid should almost cover the meat.
5. Slow Cook: * Stovetop: Cover and simmer on low heat for 3 to 3.5 hours.
• Oven: Cover and bake at 150°C (300°F) for 3.5 hours.
• Slow Cooker: Cook on Low for 8 hours.
6. Thicken the Gravy: Once the meat is tender, remove the lid. If the sauce is too thin, simmer uncovered for the last 20 minutes or stir in a small cornstarch slurry.
7. Serve: Remove the bay leaf and serve hot over rice or mashed potatoes.