Ingredients:

  • 3 lbs Beef Oxtails, trimmed of excess fat
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tbsp Low-sodium all-purpose seasoning
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Dried Thyme
  • 1 tbsp Pimento berries, crushed
  • 1 large Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 2 bunches Scallions, bruised and chopped
  • 1 whole Scotch Bonnet pepper
  • 1 tbsp Browning sauce
  • 4 cups Low sodium beef bone broth
  • 15 oz Broad beans, drained and rinsed
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Rinse the oxtails with water and apple cider vinegar to remove bone debris. Pat the meat completely dry with paper towels to ensure a proper sear.
  2. Rub the meat thoroughly with salt, pepper, all-purpose seasoning, garlic powder, onion powder, thyme, and crushed pimento berries. Marinate in the refrigerator for at least 1 hour for best results.
  3. Heat a Dutch oven over medium-high heat. Sear the oxtail pieces in small batches until a dark, mahogany-colored crust develops on all sides. Remove meat and set aside.
  4. Add chopped onion, garlic, and scallions to the pot, sautéing in the rendered beef fat until softened. Return the oxtail to the pot.
  5. Pour in the beef bone broth, Worcestershire sauce, and browning sauce. Add the whole Scotch Bonnet pepper. Bring to a boil, then reduce heat to a low simmer (160°F-180°F).
  6. Cover and simmer for 3 hours, or until the meat is tender and starting to pull away from the bone.
  7. Stir in the drained broad beans and continue to simmer for 20-30 minutes until the gravy thickens. Use a fat separator or large spoon to skim excess oil from the surface before serving.