First things first, let’s get started with our Oxtail marinade. I prefer to do this overnight if I have the time, but in a pinch, 1 hour is better than nothing.

Grab yourself some good Jerk Seasoning, allspice, soy sauce, browning, green seasoning, brown sugar, fresh herbs, scotch bonnets or habanero peppers, garlic, and ginger. Mix all of your ingredients together and then coat the oxtail in the marinade.

Once you’ve allowed time for the oxtail to marinate, it’s time for one of the most important steps…. Searing the meat!

Once the meat is seared beautifully, it’s time to prepare the braising liquid.

Grab the same dutch oven that you used to sear the oxtail (this can be done in a pressure cooker on high for 55 minutes as well, but the low and slow method is a bit better in terms of flavor IMO) and add your veggies and herbs, along with a touch of oil.

Next, add back in the Oxtail and then your beef stock and remainder of marinade. Season generously and throw in your spicy peppers.

Cover with a lid and braise for 2.5-3.5 hours depending on the size of your oxtail. They should be falling off the bone tender.

Before serving, I like to strain the braising liquid and thicken it up a bit by either reducing it for 30 minutes OR adding a slurry which is equal parts water and corn starch.

Then I add my oxtail to the skillet with the gravy and let it come together for 5-10 minutes before plating. Serve with rice, mashed potatoes, cabbage, etc.