Oxtail

Oxtail

Prep Time 30 minutes.

 Cook Time 3 Hours or more if cooking on the stove, less if using a pressure cooker )I prefer to cook on the stove.
 Total Time 3-4 Hours

Ingredients

  • 2 ½ pounds oxtail
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon garlic and herb seasoning 
  • 1 teaspoon browning sauce 
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3 cups low-sodium beef broth
  • 1 bunch fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1 Cup Butter Beans/Lima Beans

    Directions

    1. Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
    2. Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
    3. Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
    4. Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
    5. Butter beans or lima beans are optional and are usually added about a 15-20 minutes before the oxtail is completed cooked.
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