FALL-OFF-THE-BONE OXTAIL THAT MELTS IN YOUR MOUTH!

 

This slow-cooked oxtail is rich, tender, full of flavor, and covered in a delicious homemade gravy. Perfect with white rice, mashed potatoes, or your favorite side!

INGREDIENTS:

• 3 lb oxtail, cleaned and trimmed
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp paprika
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup water
• 2 carrots, cut into chunks
• 2 potatoes, cut into chunks
• 2 bay leaves
• Fresh parsley for serving

PREPARATION:

1. Season the oxtail with salt, pepper, oregano, paprika, garlic, and Worcestershire sauce.

2. Heat the oil in a large pot over medium-high heat. Add the oxtail and brown it well on all sides. Remove and set aside.

3. In the same pot, add the onion and bell peppers. Cook for about 3–4 minutes, then add the tomato paste and stir well.

4. Return the oxtail to the pot. Add the beef broth, water, and bay leaves.

5. Cover and cook over low heat for about 2½–3 hours, or until the oxtail is very tender.

6. Add the carrots and potatoes during the last 30–40 minutes of cooking.

7. Let the sauce reduce until thick and rich. Taste and adjust the seasoning if needed.

Serve hot with white rice and spoon plenty of that delicious gravy on top.

Would you eat this with rice, mashed potatoes, or plantains?

Save this recipe and share it with someone who loves a good homemade meal!