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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Course Main Course
Servings 6
Calories per 361 kcal

Equipment

  • 1 Sharp Knife
  • 1 Shallow Baking Dish
  • 1 Deep Skillet with Lid
  • 1 Cooking Tongs

Ingredients
  

  • 2.5 lbs. Oxtail
  • 1 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Salt
  • 1 tbsp White Sugar
  • 1 tbsp Garlic Salt
  • 1 tsp Browning Sauce
  • 1/4 tsp Ground Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Ground Black Pepper
  • 2 tbsp Vegetable Oil
  • 2 Carrots thinly sliced
  • 2 stalks Celery thinly sliced
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 3 cups Low Sodium Beef Broth
  • 1 bunch Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 2 tbsp Unsalted Butter

Instructions
 

  • Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
  • Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
  • Call your hungry friends and family to the table, pour some 2018 Stardust Cabernet Sauvignon, and settle in for a delicious meal!

Notes

Recipe courtesy of AllRecipes