Oxtail Dinner

Ingredients

• 3 lb oxtail (about 1½-inch thick pieces)
• 1 tbsp complete seasoning
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp seasoned salt
• 0.5 tbsp smoked paprika (optional)
• 0.33 cup browning (range 1/4 to 1/3 cup)
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 red onion
• 1 bunch green scallions
• 6 clove garlic
• 4 sprig fresh thyme
• 2 bay leaves
• 0.25 cup ketchup
• 4 beef bouillon cubes
• 2 tbsp cooking oil (for searing; estimated)
• 1 tbsp brown sugar (for melting in oil; estimated)
• water (enough to cover oxtails)

Steps

1. 1

   Clean and pat the oxtails dry with paper towels.

2. 2

   Season the oxtails generously with the complete seasoning, onion powder, garlic powder, seasoned salt, smoked paprika, and browning sauce.

3. 3

   Add the chopped bell peppers, sliced red onion, scallions, garlic, and fresh thyme to the meat. Mix well and let marinate for at least 4 hours, or overnight for the best flavor.

4. 4

   Heat a large pot over medium-high heat. Add oil and brown sugar, allowing the sugar to melt and caramelize.

5. 5

   Sear the oxtail pieces on both sides until browned.

6. 6

   Add enough water to cover the meat, then add the reserved marinade vegetables, bay leaves, ketchup, and beef bouillon cubes.

7. 7

   Cover the pot and braise on low heat until the oxtails are fork-tender and the gravy has thickened to your desired consistency (typically 2.5 to 3 hours).

Notes

Marinating overnight is highly recommended for the best flavor profile. If you don't have time, 4 hours is the minimum. The browning amount can be adjusted between 1/4 and 1/3 cup depending on how dark you prefer your gravy.

Nutrition per serving

• oxtail
• dinner
• soulfood
• Caribbean
• braised
• slow-cooked
• main dish