Ingredients
Method
- Trim oxtail of any extra fat that may be on the skin.
- Wash in water and vinegar, rubbing and removing any dried blood or debris.
- In a large bowl, add oxtail pieces, green seasoning, Worcestershire sauce, fresh thyme, garlic powder, and onion powder, and set aside.
- In a large heavy bottom pot, on medium-high heat, add oil to the pot, then add sugar to the center of the pot and heat till caramelized.
- Add oxtail pieces to bubbling sugar, and mix, coating the meat in the sugar. Continue stirring till any liquid is absorbed.
- Add water to the pot, enough to cover the meat, and bring to a boil.
- Lower the temperature and let simmer for 1 hour. Checking occasionally for water levels.
- Add additional water at that mark and add remaining items: ketchup, bay leaves, allspice berries. Taste for salt and black pepper add hot pepper.
- Continue to simmer for another 1 to 1 1/2 hours till meat is tender.
- IF needed add more water to make a gravy and simmer on low till that thickens.
Notes
Other ways to cook oxtail stew:
If using a weighted pressure cooker: heat your sugar and let it start to caramelize, then add your meat and combine. Cook until the oxtail pieces are coated in the sugar. Then add water to cover the meat. Using the weighted pressure cooker, cover, and lock, and let it pressure. Once the meat is softened, remove weight and continue cooking, adding other ingredients, until meat is tender.
If using an instant pot: Brown meat on the stovetop. Then transfer to instant pot and add all ingredients. Select "meat" and set it to 25 minutes, making sure the valve is locked. Once done, release and check for doneness. If not tender, check liquid levels, and retry for another 15 minutes. Continue until meat is tender.