- 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.
Editor’s Note:Nutrition data for this recipe includes the full amount of soy sauce, salt, sugar, and seasoning blend. The actual amount of soy sauce, salt, and seasoning blend consumed will vary.
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