- 4lbs oxtails—ask the butcher for medium size cuts “you may not be so lucky”. (I prefer the pieces closest to the “butt.” More meat!)
-— The less fat, the better
-— Trim excess fat
- ½ cup brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp worcestershire
- 2 Tbsp salt
- 4 tsp garlic powder
- 4 cloves minced garlic
- 1 pkg oxtail seasoning (available everywhere)
- 4 Tbsp vegetable oil
- 1 Tbsp allspice
- 1 onion, diced
- 6 green onion, diced
- 4 carrots (med) ½ “ diced
- 1 scotch bonnet pepper, fine diced
- 2 cups beef broth
- ½ bunch fresh thyme
- 1 11-oz can broad beans, butter beans, fava beans
- 2 Tbsp cornstarch and water slurry
- Rinse oxtails with water and vinegar, pat dry.
- In a large bowl add; brown sugar, soy, Worcestershire, garlic powder & fresh garlic, salt pepper and allspice and rub intensely into oxtails. Refrigerate overnight.
- In a heavy-bottomed large brazier pot add vegetable oil over medium-high heat.
- When hot, add oxtail pieces to pot flat-side down about ¼” apart and brown each side.
- Remove oxtails when browned and set to the side.
- Add 4 tbsp of beef stock to pan to deglaze.
- Scrape up all the remnants remaining in the pan.
- Add onions, carrots, green onions, scotch bonnet, and sauté for 5 minutes.
- Add the rest of the oxtails, beef broth and thyme.
- Cover lid and braise at 350 °F for 2.5–3 hours
- Remove oxtails pieces and vegetables from brazier and simmer liquid over medium heat
- Make slurry with the remaining broth, thicken with cornstarch slurry and stir into liquid, thicken broth, check seasoning and consistency. Return oxtails, and vegetables to broth, add beans, and reduce heat to low. Simmer for 10 minutes.
- Serve over white rice.
Reserve and freeze remaining oxtail gravy until next time your making this dish and substitute it for beef broth. The result will be even more incredible because the flavours will be more concentrated.