Ingredients
2-1/2 pounds oxtails1 tablespoon Worcestershire sauce1 tablespoon soy sauce2 teaspoons salt1 teaspoon garlic powder2 teaspoons all purpose seasoning1 teaspoon browning sauce, optional1/4 teaspoon paprika1/4 teaspoon pepper¼ teaspoon cayenne pepper 2 tablespoons vegetable oil1 tablespoon butter2 medium carrots, cut into matchsticks2 medium red potatoes, peeled and diced1 small onion, chopped4 garlic cloves, minced3 cups beef broth6 fresh thyme sprigs1 fresh rosemary sprig1/4 to 1 scotch bonnet or habanero pepper, seeded finely chopped
Preparation
In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight.
In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer.
Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.
