Ingredient Checklist:

• 2 ½ pounds of oxtail
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon salt
• 1 tablespoon white sugar
• 1 teaspoon browning sauce
• ½ teaspoon ground paprika
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon grown black pepper
• 2 tablespoon vegetable oil
• 1 small can of butter beans, rinsed and drained
• 2 carrots, sliced or cubed
• 2 stalks celery, sliced or cubed
• 1 large onion chopped
• 4 garlic cloves minced
• 3 cups of low-sodium beef broth
• 1 bunch of fresh thyme
• 1 sprig of fresh rosemary
• 1 bay leaf
• 2 tablespoons unsalted butter

Directions:

1. In a bowl put oxtail and combine Worcestershire sauce, soy 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 marinade; pour out excess.
2. 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. Remove to a plate and set a side.
3. Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add butter beans, 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. (You can also use a crock pot.)
4. Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Our apologies to Toya–if you could only see what she brings to our staff potluck lunches!