Ingredients: 3 lbs oxtail, 2 tbsp browning sauce, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp all-purpose seasoning, 1 chopped onion, 4 minced garlic cloves, 1 tbsp minced ginger, 3 chopped green onions, 1 scotch bonnet pepper (whole), fresh thyme, 1 cup beef broth, 1 can butter beans (drained).
Prep & Sear: Marinate oxtail with browning, soy sauce, Worcestershire, dry spices, garlic, ginger, and half the onions for at least 2 hours. Heat oil in a heavy pot or Dutch oven, scrape off excess marinaded aromatics (reserve them), and sear oxtail on high until deep brown on all sides.
Simmer: Add reserved marinade, remaining onions, thyme, scotch bonnet, and beef broth. Cover and simmer on low heat for 2.5 to 3 hours until the meat is fork-tender.
Finish: Stir in butter beans during the last 15 minutes of cooking to thicken the gravy. Serve over rice and peas.
Southern Style Braised Oxtail with Gravy
Ingredients: 3 lbs oxtail, 1/2 cup flour, 1 chopped yellow onion, 2 diced celery stalks, 2 chopped carrots, 4 garlic cloves, 3 cups beef stock, 1 tbsp tomato paste, 2 bay leaves, salt, black pepper, garlic powder, onion powder.
Prep & Sear: Season oxtail heavily with salt, pepper, garlic powder, and onion powder, then dredge lightly in flour. Brown thoroughly in a Dutch oven with oil over medium-high heat, then set aside.
Build Base: Sauté onions, celery, and carrots in the pot until soft. Stir in tomato paste and minced garlic for 1 minute.
Braise: Pour in beef stock, scraping up browned bits from the bottom. Return oxtail to the pot with bay leaves. Cover tightly and transfer to an oven preheated to 325°F (160°C) for 3 to 3.5 hours until rich and tender.