Rohan Davey's Caribbean Oxtail Stew

A deeply flavorful, slow-braised oxtail stew layered with a bold dry rub, fragrant wet rub, and long oven cooking for tender, fall-apart meat.

Ingredients

2 lbs oxtails

 Dry Rub

1 Tbsp roasted onion powder

1 Tbsp roasted garlic powder

1 Tbsp hot paprika

2 Tbsp cumin

2 tsp kosher salt

2 tsp black pepper

Directions — Dry Rub

Combine all dry-rub ingredients in a small bowl.

Place oxtails in a large bowl.

Season generously on all sides with the dry rub. Set aside.

Wet Rub

Ingredients

1 bell pepper

1 onion

¼ cup parsley

2 Tbsp white vinegar

2 Tbsp browning liquid (Kitchen Bouquet)

2 Tbsp allspice

1 tsp dried thyme

4 green onions

2 Tbsp of the prepared dry rub

 Directions — Wet Rub

Add all ingredients to a blender.

Blend until smooth.

Pour the wet rub over the seasoned oxtails and massage to coat all sides. Add 1 Tbl Brown liquid (Kitchen Bouquet) and massage into the oxtails.

Set aside to marinate.

To Cook the Oxtails

Ingredients

2 Tbsp neutral oil

2 Tbsp brown sugar

1 bell pepper, cut into 2-inch pieces

1 yellow onion, cut into 2-inch pieces

2 lbs marinated oxtails

2 cups water

Directions

Preheat oven: 325°F.

In a large Dutch oven over medium heat, add oil and brown sugar. Stir until the sugar melts and begins to caramelize.

Add the marinated oxtails. Cook 3–4 minutes per side until they start to caramelize.

Add 2 cups of water, cover, and transfer the pot to the oven.

Roast for 1 hour.

After 1 hour, add the bell pepper and onion pieces and 1 tsp of the dry rub.

Return to the oven and cook for 2 more hours, or until the oxtails are tender and the meat easily falls off the bone.