Jamaican Oxtails

Jamaican Oxtails

Mar 24, 2024Igotchu Seasonings

Jamaican Oxtails

2 ½ pounds oxtails

1 T worcestershire sauce

1 T soy sauce

1 T white sugar

1 tsp browning sauce (kitchen bouquet)

1 T igotchu oxtail seasoning

2 tsp Igotchu onion garlic pepper

2 T vegetable oil

3 cups low sodium beef broth

2 carrots thinly sliced

2 stalks of celery

1 onion chopped

4 garlic cloves minced

1 scotch bonnet pepper

1 bunch fresh thyme

1 sprig of fresh rosemary

1 bay leaf

2 T butter

Place oxtails in a shallow bowl. In small bowl combine 1 Tablespoon of worcestershire sauce, 1 Tablespoon soy sauce, 1 Tablespoon of white sugar, 1 teaspoon of browning sauce, 1 Tablespoon of Igotchu oxtail seasoning,  2 teaspoons of Igotchu onion garlic pepper. Pour over oxtails and massage both sides of oxtails with marinade. Pour out excess. 

Heat 2 Tablespoons of vegetable oil in a deep heavy skillet over medium high heat. Sear oxtails until golden brown 3 minutes per side. Remove oxtails to a small plate. 

Saute carrots, celery, onion, and garlic in the same skillet until soft, 5 minutes. Add 3 cups low sodium beef broth,  thyme, rosemary, bay leaf and whole scotch bonnet. Bring to boil. Add oxtails with juices and 2 Tablespoons of butter. Reduce heat to low and cover, and simmer for 3 hours. Uncover skillet and increase heat to high. Cook stirring occasionally, until sauce reduces and thickens for 5 minutes.

More articles