Slow-cooked until fall-off-the-bone tender—this is soul food at its finest.
🛒 Ingredients
- 2 tbsp vegetable oil
- 3–4 lb oxtails, trimmed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tbsp tomato paste
- 1 cup beef broth (high protein, low sodium)
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp thyme
- 2 bay leaves
- 1 tbsp soy sauce or Worcestershire sauce
- Optional: scotch bonnet or chili flakes for heat
👩🍳 Instructions
- Brown the Oxtails
Heat oil in a large heavy pot or Dutch oven over medium-high heat.
Season oxtails with salt and pepper and brown on all sides. Remove and set aside. - Build the Flavor
In the same pot, sauté onion, carrots, and celery until softened (about 5 minutes).
Add garlic and tomato paste; cook 1 minute until fragrant. - Braise
Return oxtails to the pot. Add beef broth, water, soy/Worcestershire, thyme, paprika, bay leaves, and pepper.
Bring to a gentle boil, then reduce heat to low. - Slow Cook
Cover and simmer 2½–3 hours, stirring occasionally, until meat is tender and falling off the bone. - Finish
Taste and adjust seasoning. Remove bay leaves before serving.
💪 Protein Power
- ~35–40g protein per serving
- Rich in collagen, great for joints and gut health
🍽️ Serve With
- Rice or mashed potatoes
- Steamed cabbage or greens
- Butter beans or lentils for extra protein