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.
