Jamaican Oxtail

Ingredients

• 2 1/2 pounds oxtail
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon salt
• 1 tablespoon white sugar
• 1 tablespoon garlic and herb seasoning (such as Spike)
• 1 teaspoon browning sauce (such as Grace)
• 1/4 teaspoon ground paprika
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 cups low-sodium beef broth
• 1 bunch fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 2 tablespoons unsalted butter

Directions

Place oxtail in a shallow dish. Combine Worcestershire sauce, soy 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 marinade; pour out 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. Remove to a small plate.

Saute 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.