Smothered Oxtail

1: In a small bowl, combine all the seasonings listed.

2: In a large bowl transfer the clean oxtail, soy sauce, Worcestershire sauce, and the seasoning mixture.

3: Pour in 3-4 tablespoons of the green seasoning and drizzle the Jamaican browning sauce into the bowl of oxtail.

4: Combine the ingredients with the oxtail until the oxtail are fully coated.

5: Cover, chill and marinate for 1 hour or overnight. Prep all of the vegetables.

6: After, let the oxtail relax out of the refrigerator until room temperature.

7: In a heavy bottom pot add 2 tablespoons of oil.

8: Once the oil is hot, braise the oxtail on each side for 1 to 2 minutes and create a nice brown sear on the outside of the oxtail.

9: Remove the oxtail, leave the oil, bits and pieces for additional flavor.

10: Saute the bell peppers and onions until slightly caramelized. Add the ginger in and mix until fragrant.

11: Pour in the beef broth, add the green seasoning, pepper and oxtails.

12: Mix until well combined, cook on medium heat for about 3 hours. Add additional broth if necessary when checking every 30-40 minutes.

13: For the last 30 minutes of cooking, skim the oil that may be floating on the surface.

14: Using 2 cups of the oxtail broth add 1/4 cup of all-purpose flour and mix until well combined. Pour that back into the pot and mix gently.

15: Cover and cook for an additional 30 minutes.

16: Season to taste and check to ensure it’s the desired tenderness you prefer.