Oxtails Recipe

Trim and season

Trim excess fat from the oxtails if desired and rinse under cold water. Pat dry with paper towels. Place oxtails in a large bowl or resealable bag.

Prepare marinade

In a bowl combine lime juice, soy sauce, Worcestershire sauce, minced garlic, grated ginger, brown sugar, ground allspice, fresh thyme sprigs, salt and black pepper. Add the whole scotch bonnet/habanero (do not cut if you want milder heat; pierce once with a fork for slightly more heat).

Marinate oxtails

Pour the marinade over the oxtails, tossing to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight, turning once to distribute flavors.

Preheat and brown

Remove oxtails from refrigerator and let sit 20 minutes to come toward room temperature. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the vegetable oil. When oil shimmers, working in batches if necessary, brown oxtails on all sides until deeply caramelized, about 3–5 minutes per side. Transfer browned pieces to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the sliced onion, carrots, and bell pepper to the pot. Sauté until softened and starting to brown, about 6–8 minutes. Add tomato paste and cook 1–2 minutes, stirring, to deepen the flavor. Add chopped scallions and minced garlic (from marinade) if any remain and sauté 30 seconds until fragrant.

Deglaze

Pour in the red wine (if using) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Return oxtails and add liquids

Return the browned oxtails to the pot. Add the diced tomatoes and beef broth so that the oxtails are mostly submerged (about 3 cups). Add bay leaves and the whole scotch bonnet/habanero from the marinade (if still present). Taste the braising liquid and adjust salt (start with 1/2 tsp additional) and pepper as needed.

Simmer low and slow

Bring to a gentle simmer, then reduce heat to low, cover the pot partially (lid slightly ajar) and braise gently on the stovetop for 2.5–3 hours, or until oxtails are fall-off-the-bone tender. Alternatively, transfer to a preheated 325°F (160°C) oven and braise for 2.5–3 hours. Check occasionally—if liquid reduces too much, add up to 1/2 cup more beef broth or water.

Remove peppers and thicken sauce

When oxtails are tender, carefully remove and discard the whole scotch bonnet/habanero (unless you intentionally mashed it for heat). If you prefer a thicker gravy, remove a ladle of the braising liquid into a small bowl and whisk in the brown gravy mix or dissolve cornstarch (1 tsp cornstarch mixed with 1 tbsp cold water) then stir back into the pot and simmer uncovered 5–10 minutes until sauce thickens to desired consistency.

Adjust seasoning and garnish

Taste and adjust salt and pepper. Sprinkle chopped fresh parsley and additional thyme sprigs over the oxtails. Serve hot over rice, mashed potatoes, or with traditional rice and peas.