- 2 ½ pounds oxtails
- 1 tablespoon of Adobo (You can make your own house seasoning, see below)
- 1 teaspoon vegetable oil
- 1 can beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon of minced garlic
- 1 teaspoon dried basil
- ½ teaspoon of red pepper flakes
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 (8-ounce) can tomato sauce
- 1 medium sized yellow onion, cut into 8 big chunks/pieces
- 3 medium sized red potatoes cut in quarters.
Preheat oven to 350 degrees F.
- Sprinkle the oxtails liberally with Adobo on both sides.
- Coat the bottom of a heavy oven-proof Dutch oven (or an oven proof heavy pot with a tight lid) with the vegetable oil. Once heated, add the oxtails and sear on all sides. Remove and set aside.
- Scrape up the brown bits from the bottom of the pan. Add the beef broth, Worcestershire sauce, red pepper flakes, minced garlic, basil, oregano, bay leaves, tomato sauce, and the reserved oxtails.
- Stir all ingredients together.
- Cover tightly, place in oven for 2 hours
- Remove from oven and bring to a simmer on stove top. Add the onion wedges and potatoes. Reduce the oven temp to 300 degrees F.
- Cover and put back into the oven for another 30 minutes or until potatoes are tender.
Serve oxtails with the vegetables over hot buttered rice.
Adobo (House seasoning)
- 1 cup of salt
- ¼ cup of pepper (white or black)
- ¼ cup of garlic powder
- ¼ cup of onion powder
- ¼ cup of oregano
Mix all ingredients and put in containers that can be sealed. This can be stored for 4 months and used as your “go to” condiment on all meats, poultry and fish!
HEALTHY TIP: You can add mushrooms and carrots to make a heartier healthier stew. You can also serve over a bed of seasoned roasted cauliflower and broccoli!