Oxtail (Brown Stew Style)
Oxtail (Brown Stew Style)
Ingredients
For the Oxtail and Seasoning
- 3 pounds oxtail, trimmed of excess fat
- 1/4 cup white vinegar, for washing
- 2 tablespoons lime juice, for washing
- 1/2 cup water, for washing, plus more for cooking
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon powder
- 1 tablespoon all-purpose seasoning
- 2 drops browning sauce
- 1 Sazón packet
- 1/2 teaspoon allspice powder
- 2 habanero peppers, whole (or Scotch Bonnet peppers)
- 1 tablespoon roasted chicken base
For the Aromatics and Vegetables
- 1 onion, thinly sliced
- 5 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup green onions, chopped
- 1 bunch fresh thyme, tied with cooking twine
- 2 tablespoons high-heat oil, such as vegetable or canola oil
- 1 can butter beans, 15 ounce, drained and rinsed
For Serving
- as needed white rice, cooked
- as needed side salad, or coleslaw
Instructions
- 1
Trim any excess fat from the oxtail pieces. In a large bowl, combine the oxtail with white vinegar, lime juice, and 1/2 cup of water. Wash thoroughly, then rinse the oxtail under cold running water until clean. Pat the oxtail completely dry with paper towels.
⏱️ 10 min
- 2
In a large bowl, season the dried oxtail with garlic powder, onion powder, black pepper, dried thyme, chicken bouillon powder, all-purpose seasoning, and browning sauce. Mix thoroughly by hand, ensuring all pieces are evenly coated.
⏱️ 5 min - 3
Prepare the vegetables: thinly slice the onion, mince the garlic cloves, dice the red bell pepper, and chop the green onions. Tie the fresh thyme into a small bundle with cooking twine.
⏱️ 10 min
- 4
Heat the high-heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned oxtail in batches, if necessary, until deeply charred on all sides. Remove the seared oxtail from the pot and set aside in a clean bowl.
⏱️ 10 min
- 5
Return all the seared oxtail to the Dutch oven. Add enough water to barely cover the oxtail. Stir in the thinly sliced onions, diced red bell pepper, minced fresh garlic, the tied fresh thyme, and the chopped green onions. Give everything a good mix.
⏱️ 5 min
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1 hour.
⏱️ 60 min
- 7
After 1 hour, remove the lid. Stir in the Sazón packet, allspice powder, an additional touch of all-purpose seasoning (to taste), the whole habanero peppers (do not break them), and the roasted chicken base. Stir well to combine. Cover the pot again and continue to cook for another 1 hour and 30 minutes, or until the oxtail is very tender.
⏱️ 90 min
- 8
After the additional 1 hour and 30 minutes, remove the lid. Add the drained and rinsed can of butter beans to the pot. Stir gently to incorporate. Cover the pot and allow the butter beans to heat through and soften, about 5-10 minutes.
⏱️ 10 min
- 9
Remove the fresh thyme bundle before serving. Serve the oxtail hot, plated with cooked white rice and a side salad or coleslaw. Be sure to spoon extra gravy over the oxtail and rice.
Kitchen Tools
Nutrition Facts (per serving)
Oxtail (Brown Stew Style)
For the Oxtail and Seasoning
- 3 pounds oxtail, trimmed of excess fat
- 1/4 cup white vinegar, for washing
- 2 tablespoons lime juice, for washing
- 1/2 cup water, for washing, plus more for cooking
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon powder
- 1 tablespoon all-purpose seasoning
- 2 drops browning sauce
- 1 Sazón packet
- 1/2 teaspoon allspice powder
- 2 habanero peppers, whole (or Scotch Bonnet peppers)
- 1 tablespoon roasted chicken base
For the Aromatics and Vegetables
- 1 onion, thinly sliced
- 5 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup green onions, chopped
- 1 bunch fresh thyme, tied with cooking twine
- 2 tablespoons high-heat oil, such as vegetable or canola oil
- 1 can butter beans, 15 ounce, drained and rinsed
For Serving
- as needed white rice, cooked
- as needed side salad, or coleslaw
Instructions
- 1
Trim any excess fat from the oxtail pieces. In a large bowl, combine the oxtail with white vinegar, lime juice, and 1/2 cup of water. Wash thoroughly, then rinse the oxtail under cold running water until clean. Pat the oxtail completely dry with paper towels.
⏱️ 10 min - 2
In a large bowl, season the dried oxtail with garlic powder, onion powder, black pepper, dried thyme, chicken bouillon powder, all-purpose seasoning, and browning sauce. Mix thoroughly by hand, ensuring all pieces are evenly coated.
⏱️ 5 min - 3
Prepare the vegetables: thinly slice the onion, mince the garlic cloves, dice the red bell pepper, and chop the green onions. Tie the fresh thyme into a small bundle with cooking twine.
⏱️ 10 min - 4
Heat the high-heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned oxtail in batches, if necessary, until deeply charred on all sides. Remove the seared oxtail from the pot and set aside in a clean bowl.
⏱️ 10 min - 5
Return all the seared oxtail to the Dutch oven. Add enough water to barely cover the oxtail. Stir in the thinly sliced onions, diced red bell pepper, minced fresh garlic, the tied fresh thyme, and the chopped green onions. Give everything a good mix.
⏱️ 5 min - 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1 hour.
⏱️ 60 min - 7
After 1 hour, remove the lid. Stir in the Sazón packet, allspice powder, an additional touch of all-purpose seasoning (to taste), the whole habanero peppers (do not break them), and the roasted chicken base. Stir well to combine. Cover the pot again and continue to cook for another 1 hour and 30 minutes, or until the oxtail is very tender.
⏱️ 90 min - 8
After the additional 1 hour and 30 minutes, remove the lid. Add the drained and rinsed can of butter beans to the pot. Stir gently to incorporate. Cover the pot and allow the butter beans to heat through and soften, about 5-10 minutes.
⏱️ 10 min - 9
Remove the fresh thyme bundle before serving. Serve the oxtail hot, plated with cooked white rice and a side salad or coleslaw. Be sure to spoon extra gravy over the oxtail and rice.