Ingredients

• 2 ½ pounds oxtail

• 1 tablespoon soy sauce

• 1 tablespoon Worcestershire 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

Directions

1. Place oxtail in a shallow dish. Combine soy sauce, Worcestershire 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 soy sauce mixture; discard any 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; transfer to a plate and set aside.

Sauté 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.