THE OXTAILS YOU NEED 😫😌

Ingredients

• 2 lb Oxtails (trimmed and patted dry)
• 2 Tbsp Grass‑Fed Salted Butter (melted)
• 1 Tbsp Olive Oil (extra‑virgin preferred)
• 2 Tbsp Browning Sauce (adds deep color and flavor)
• 1 Tbsp Oxtail Seasoning (store‑bought blend)
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• 0.5 tsp All‑Purpose Pimento
• 1 Tbsp Fresh Ginger (minced)
• 1 cup Bell Pepper (diced, any color)
• 1 medium Onion (diced)
• 1 can Coconut Milk (13.5 oz, full‑fat)
• 1 tsp Sea Salt
• 2 cup Chicken Broth (low‑sodium)
• 1 can Butter Beans (15 oz, drained and rinsed)

Instructions

1. Prepare the Oxtails

   Rinse the oxtails under cold water, trim excess fat, and pat them completely dry with paper towels.

   Time: PT10M

2. Marinate in Butter and Seasonings

   In a large bowl combine melted butter, olive oil, browning sauce, oxtail seasoning, smoked paprika, garlic powder, onion powder, red pepper flakes, and all‑purpose pimento. Toss the oxtails until evenly coated. Let them sit for 15 minutes to absorb the flavors.

   Time: PT15M

3. Brown the Oxtails

   Heat the Dutch oven over medium‑high heat. Add the marinated oxtails in a single layer and brown each side for about 5 minutes, turning once, until a deep mahogany crust forms.

   Time: PT10M

4. Sauté Aromatics

   Add the diced bell pepper, onion, and minced ginger to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables soften and the ginger becomes fragrant.

   Time: PT5M

5. Add Liquids

   Pour in the coconut milk, chicken broth, and sea salt. Stir gently to combine, making sure the pan sauce is incorporated.

   Time: PT5M

6. First Oven Braise

   Cover the Dutch oven with its lid (or foil) and place it in a pre‑heated oven at 350°F. Braise for 2 hours, until the meat is beginning to become tender.

   Time: PT2H

   Temperature: 350°F

7. Add Butter Beans and Continue Braising

   Remove the pot, stir in the drained butter beans, then return the covered pot to the oven for an additional 2 hours, or until the oxtails are fall‑off‑the‑bone tender and the sauce has thickened.

   Time: PT2H

   Temperature: 350°F

8. Rest and Serve

   Take the pot out of the oven, let the stew rest for 10 minutes before serving. Spoon generous portions onto plates and enjoy.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

12 g

Fat

30 g

Fiber

4 g