Most Delicious Ox Tail Recipe Ever
Ox tail dish definitely needs no introduction. Ox tail dish is one of the most popular and beloved dish out of the Caribbean and everyone can’t seem to get enough of it. But like many other dishes out there, not many people are skilled enough to make the perfect Ox tail to taste like the Caribbean goodness it is supposed to be.
Helping you and anyone out there become the best at making excellent ox tail dish is what I aim to achieve with this ox tail recipe. I want to help you relive that memory of the first time you tried lovely oxtail.
Most Delicious Ox Tail Recipe Ever
Enjoy the best of Caribbean oxtail as it was intended to be enjoyed with this very simple oxtail recipe that produces the best and most delicious oxtail ever!
Equipment
- Dutch oven or heavy-bottomed pot with a lid
- Knife and cutting board
- Measuring spoons and cups
- Bowl for cornstarch slurry (optional)
Ingredients
For the Oxtail:
- 3 lbs oxtail cut into chunks
- 2 tbsp olive oil
- 1 large onion chopped
- 4 garlic cloves minced
- 2 scallions chopped
- 1 large carrot sliced
- 2 medium potatoes cubed
- 1 bell pepper diced
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 cup water
- 1/4 cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional, for heat
- 1-2 sprigs of fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- Salt to taste
For Thickening (Optional):
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Season the Oxtail:
- Pat the oxtail dry with a paper towel. Season with salt, black pepper, and a pinch of smoked paprika.
Sear the Oxtail:
- Heat olive oil in a Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides. Remove and set aside.
Sauté Aromatics:
- In the same pot, add onions, garlic, and scallions. Sauté until fragrant and softened, about 3-4 minutes.
Deglaze the Pot:
- Add the tomato paste and stir for 1-2 minutes. Pour in soy sauce, Worcestershire sauce, and a splash of water to deglaze the pot, scraping up the browned bits.
Add the Liquid and Spices:
- Return the oxtail to the pot. Add beef stock, the remaining water, smoked paprika, allspice, thyme, bay leaf, and cayenne pepper. Stir to combine.
Simmer the Stew:
- Cover the pot, reduce the heat to low, and let it simmer gently for 2 hours, stirring occasionally.
Add Vegetables:
- After 2 hours, add carrots, potatoes, and bell pepper. Continue simmering for an additional 30 minutes or until the oxtail is tender and the vegetables are cooked through.
Thicken the Sauce (Optional):
- If the sauce is too thin, stir in the cornstarch slurry and let it simmer for 5-10 minutes until thickened.
Adjust Seasoning:
- Taste the stew and adjust salt and pepper as needed.
Serve:
- Serve hot over steamed white rice or with crusty bread for dipping.
Notes
Sometimes I apply to get better result.
- The longer you cook and slowly, the better, more tender and flavorful it becomes.
- Replace some portion of water with wine to achieve extra richness.
- If allowed to sit overnight, the taste becomes increasingly better.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
