Jamaican Oxtail SMASH OR PASS!

Directions:

1. Preheat oven to 325°F (165°C).

2. Season oxtails generously with salt and pepper. Heat oil in a large Dutch oven, then sear oxtails on all sides until browned. Remove and set aside.

3. In the same pot, sauté onions, carrots, celery, and garlic until softened. Stir in tomato paste and cook for 1–2 minutes.

4. Pour in red wine (if using) and scrape up browned bits from the bottom. Simmer for 3 minutes.

5. Add beef broth, soy sauce, Worcestershire, thyme, and bay leaves. Return oxtails to the pot.

6. Cover tightly with a lid and braise in the oven for 2.5–3 hours, until the meat is tender and falling off the bone.

7. Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper.

👉 Serve hot over mashed potatoes, rice, or with crusty bread to soak up the rich sauce.