Melt in your mouth oxtail recipe

Ingredients

• 2 lb Oxtail (trimmed, cut into 2‑inch pieces, cleaned with vinegar/lemon/lime)
• 2 tbsp White Vinegar (for cleaning the oxtail)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 medium Bell Pepper (sliced, any color)
• 2 tbsp Fresh Ginger (minced)
• 4 Garlic Cloves (minced)
• 3 Scallions (chopped)
• 2 tbsp Browning Sauce (adds color and depth)
• 2 tbsp Ketchup (adds subtle sweetness)
• 2 tbsp Brown Sugar (for caramelizing)
• 2 cup Water (plain)
• 2 cup Beef Broth (low‑sodium)
• 1 tsp Dried Basil (optional)
• 1 tsp Dried Thyme (optional)
• 1 Scotch Bonnet Pepper (whole, handle with gloves; adds heat)

Instructions

1. Clean and Prepare Oxtail

   Rinse the oxtail pieces, then scrub them with a mixture of 2 tbsp white vinegar, 1 tbsp lemon juice and 1 tbsp lime juice. Pat dry with paper towels.

   Time: PT5M

2. Season and Coat Oxtail

   In a large mixing bowl combine the cleaned oxtail with sliced bell pepper, minced ginger, minced garlic, chopped scallions, 2 tbsp browning sauce and 2 tbsp ketchup. Toss until each piece is evenly coated.

   Time: PT5M

3. Caramelize Brown Sugar

   Heat the Dutch oven over medium heat, add 2 tbsp brown sugar and stir continuously until it melts into a deep caramel color.

   Time: PT3M

   Temperature: Medium heat

4. Sear Oxtail

   Add the coated oxtail pieces to the caramelized Dutch oven. Sear each side for about 3 minutes until browned, working in batches if necessary.

   Time: PT10M

   Temperature: Medium heat

5. Add Water, Broth, and Herbs

   Return all seared oxtail to the pot, pour in 2 cups water and 2 cups beef broth, stir to deglaze the bottom, then add 1 tsp dried basil, 1 tsp dried thyme and the whole Scotch bonnet pepper.

   Time: PT2M

6. First Simmer

   Reduce heat to low, cover with the lid and let the stew simmer untouched for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: Low heat

7. Second Simmer

   After the first period, remove the lid, give the stew a good stir, then cover again and simmer for another 1 hour until the oxtail is fork‑tender.

   Time: PT1H

   Temperature: Low heat

8. Final Adjustments and Serve

   Remove the Scotch bonnet (or leave for extra heat), discard any large bones, ladle the stew into bowls and garnish with extra chopped scallions if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

2g