A delicious pot of smothered oxtail marinated for two days with a blend of Caribbean spices and cooked to flavorful perfection with vegetables and beef broth.
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.
