Ingredients
6
6 servings
- •2.5 pounds oxtail
- •1 tablespoon soy sauce
- •1 tablespoon Worcestershire sauce
- •1 tablespoon salt
- •1 tablespoon white sugar
- •1 tablespoon garlic and herb seasoning (such as Spike®)
- •1 teaspoon browning sauce (such as Grace®)
- •0.25 teaspoon ground paprika
- •0.25 teaspoon ground cayenne pepper
- •0.25 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
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.
Nutritional Facts
Per 6 servings
- Calories: 361
- Carbohydrate: 9g
- Fat: 22g
- Fiber: 2g
- Protein: 32g
- Sugar: 5g
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