Step-By-Step Instructions
- Season: Pat oxtail dry; season well with salt and pepper.
- Sear: Heat oil in a Dutch oven over medium-high. Brown oxtail on all sides (2–3 minutes per side). Remove.
- Sauté aromatics: Add onion; cook until soft (~5 minutes). Stir in garlic for 1 minute.
- Build sauce: Stir in tomato paste, paprika, and thyme. Add broth and Worcestershire; scrape up browned bits.
- Braise: Return oxtail and any juices; add bay leaves. Cover and simmer gently on low 3–3 1/2 hours until ultra-tender and sauce is glossy and thick. (Slow cooker: LOW 8 hours.)
- Finish: Skim excess fat if desired; remove bay leaves. Adjust seasoning, garnish with parsley, and serve hot.
Expert Tips & Variations
- Degrease: Let the pot rest 5 minutes and spoon off fat, or chill and remove solidified fat before reheating.
- Veggie boost: Add carrots and celery during the braise for a stew-like finish.
- Heat: A pinch of chili flakes or Scotch bonnet (to taste) brings gentle warmth.
- Wine option: Replace 1/2 cup broth with dry red wine for deeper flavor.
- Oven braise: After searing, cover and bake at 325°F (165°C) for ~3 hours.
Serving Suggestions
Perfect over creamy mashed potatoes, buttered rice, egg noodles, or with crusty bread. For a Caribbean touch, serve with steamed white rice and sweet fried plantains.
Storage & Reheating
Refrigerate: Airtight up to 4 days.
Freeze: Up to 3 months.
Reheat: Gently on the stovetop until piping hot.
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