Description
Succulent braised oxtails from Jamaica promise rich, tender meat infused with complex Caribbean spices. Hearty comfort delivers deep flavors you’ll savor with each delicious bite.
Ingredients
Scale
Meat and Oil:
- 3 to 4 pounds oxtail, cut into pieces
- 1/4 cup (60 milliliters) canola oil or other vegetable oil
Aromatics:
- 2 to 3 medium onions, diced
- 2 to 3 cloves garlic, crushed
- 2 to 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 sprig fresh rosemary
Liquids, Seasonings, and Sauce Thickeners:
- 1 cup (240 milliliters) red wine
- 4 cups (960 milliliters) beef stock
- 1/4 cup (60 milliliters) tomato paste
- 1/4 teaspoon kosher salt
- 1 dash freshly ground black pepper
- 1 tablespoon (15 grams) unsalted butter
- 1 tablespoon (8 grams) all-purpose flour
Instructions
- Preheat the oven to 300°F and thoroughly dry the oxtail pieces using paper towels to ensure optimal searing.
- In a Dutch oven, heat oil over high heat and meticulously brown the oxtails on all surfaces, creating a rich caramelized exterior. Transfer the seared meat to a separate plate.
- Reduce heat to medium and gently sauté onions and garlic for approximately 5 minutes until the onions become translucent and fragrant.
- Deglaze the pot with wine, carefully scraping the caramelized bits from the bottom to capture maximum flavor.
- Return the oxtails to the pot and incorporate stock, tomato paste, bay leaves, peppercorns, rosemary, salt, and pepper. Bring the mixture to a vigorous boil.
- Cover the pot securely and transfer to the preheated oven. Allow the oxtails to braise for 3 hours, ensuring tender and succulent meat.
- Extract 2 cups of braising liquid and strain. Create a roux using butter and flour, then gradually whisk in the hot strained liquid. Simmer the sauce for 15 minutes until it reaches a luxurious, thickened consistency.
- Strain the sauce once more, adjust seasoning to taste, and serve the oxtails with a generous drizzle of the rich, velvety sauce.
Notes
- Pat meat thoroughly dry to ensure a perfect golden-brown sear, which develops deep, rich flavors and creates a beautiful caramelized exterior.
- Select well-marbled oxtails for maximum tenderness and rich, gelatinous texture that melts in your mouth after slow braising.
- Consider making this dish a day ahead, as flavors intensify and meat becomes even more tender when rested overnight in the refrigerator.
- For gluten-free adaptation, replace wheat flour with cornstarch or arrowroot powder when preparing the sauce, maintaining the same silky consistency.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Category: Dinner, Appetizer
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg