Ox Tail


  • 18 oz bbq sauce bottle of your choice (I used Pineapple Brown Sugar BBQ sauce by Taylor Homemade)

  • 1 tbsp olive oil

  • 5 lbs oxtails

  • 2 tbsp all-purpose flour

  • 1 medium onion diced

  • 3 garlic cloves diced

  • 1 medium carrot peeled and diced

  • 2 celery stalks diced

  • 1 red bell pepper diced

  • 1 habanero pepper

  • 2 tbsp Jamaican me Jerk spice

  • 3 bay leaves

  • 1 1/2 cup red wine (I used Red Blend by the McBride Sisters Black girl magic line for its bitter taste)

  • 2 - 3 cups of Taylor Homemade BBQ Sauce

  • 1 cup beef broth

  • 3 fresh thyme sprigs


  • Pre-heat oven to 275 degrees. Season oxtails with jerk spice. Dust oxtails with flour. Set aside

  • Heat olive oil in a large dutch oven pot on medium. Add the oxtails and brown on all sides. Be careful not to overcrowd the pan. If necessary brown in batches. Remove oxtails to a paper towel laden plate. Remember you just want to brown them and not cook them!

  • Take the habanero and using the sharp end of a knife puncture each side of the chili creating small slits/incisions.

  • Saute the onions, garlic, carrots, and celery for 4-5 minutes. Stir as needed.

  • Add the habanero and red bell peppers, mixing them in well with the other vegetables. Add the bay leaves, Jamaican me Jerk spice. Let cook 2-3 minutes, mixing as needed.

  • In a separate pan, heat oil and add flour. To make a gravy. Continue to stir until smooth. If it gets to thick add water.

  • Add the wine to the pot and deglaze using a wooden spoon to scrape up the bits.

  • Add the bbq sauce, beef broth and remaining spices. Mix well, then poir over oxtails and add fresh thyme.

  • Cover with heavy lid and bake on 275 for 4 hours. Oxtails should be fork tender. Sauce should have the consistency of a thin bbq sauce.

12 views0 comments

Recent Posts

See All