It wasn't always as easy to find oxtail as it is now. The tough, sinewy cut was considered undesirable and overlooked in butcher sections outside of Caribbean and Asian grocery stores. Once the rest of the world figured out it wasn't so difficult to prepare it at home, demand rose. Now, what used to be a staple in Jamaican, Cuban, and Indonesian homes is can be enjoyed by everyone.
2 lb oxtail
1/4 cup Spur Tree Oxtail Seasoning
1 onion, diced
2 cloves garlic, minced
1 cup beef stock
2 cups water
2 tbsp brown sugar
1tbsp Spur Tree Crushed Scotch Bonnet Pepper Sauce, optional
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the oxtail and brown on all sides.
- Remove the oxtail and set aside.
- In the same pot, add the onion and garlic and sauté until softened.
- Return the oxtail to the pot and add the tomato paste, soy sauce, allspice, thyme, black pepper, and salt. Stir to coat the oxtail with the seasonings.
- Add the beef stock, water, brown sugar, and red wine vinegar to the pot. Bring to a boil, then reduce the heat to low and cover the pot.
- If desired, add scotch bonnet pepper sauce to the pot.
- Simmer for 2-3 hours or until the oxtail is tender and falling off the bone.
- Serve with rice and peas and steamed vegetables.
The addition of scotch bonnet pepper will make it very spicy so adjust the heat accordingly.