Oxtail Boil Recipe

Directions

1. Fill a large saucepan with enough water to cover all ingredients. Bring to a boil and add crab seasoning to taste.
2. Add potatoes and sausage to the boiling water. Cook on medium heat for about 21 minutes.
3. Add corn and continue cooking for another 10 minutes.
4. Add shrimp and cook for no more than 3 minutes. Drain and serve immediately with warm bread.
5. Preheat the oven to 300–350°F (150–175°C).
6. Generously season the oxtails with house seasoning on both sides. Brush the bottom of a Dutch oven with olive oil. Heat the oil and sear oxtails on all sides until browned. Remove from heat and set aside.
7. Deglaze the pan by scraping up browned bits, then add beef broth, red wine, Worcestershire sauce, and garlic. Stir to combine.
8. Add basil, marjoram, tomato sauce, and oxtail back into the pan. Mix well, cover, and bake in the oven for 2–3 hours until the oxtails are tender.
9. Remove the Dutch oven from the oven and transfer to the stovetop. Add shallots, halved potatoes, garlic, and carrots to the pan. Cover and simmer for 15 minutes until the vegetables are almost cooked.
10. Serve hot over buttered rice, spooning the flavorful sauce and vegetables alongside the tender oxtail and shrimp.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 55 minutes
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Substitute shrimp with crab legs or lobster for a seafood twist.
• Use sweet potatoes instead of red potatoes for added sweetness.
• Add hot sauce or cayenne pepper for a spicier flavor.
• Swap smoked sausage for Andouille or kielbasa for different smoky notes.

Serving Suggestions