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Ingredients

2 ½ pounds oxtail 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon salt 1 tablespoon white sugar 1 tablespoon garlic and herb seasoning (such as Spike®) 1 teaspoon browning sauce (such as Grace®) ¼ teaspoon ground paprika ¼ teaspoon ground cayenne pepper ¼ 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

Nutrition Info

361.2 calories carbohydrate: 9.4 g cholesterol: 114.1 mg fat: 22 g fiber: 1.9 g protein: 32.3 g saturatedFat: 8.7 g servingSize: - sodium: 1583.3 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Place oxtail in a shallow dish. Combine Worcestershire sauce, soy 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 marinade, pour out 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. Remove to a small plate.
Saute 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.

6 servings

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!