Ingredients

Serves 4

　　2 pounds oxtails

　　1 teaspoon garlic powder

　　1 teaspoon onion powder

　　1 teaspoon soy sauce

　　1/4 teaspoon Goya adobo seasoning

　　1/4 teaspoon Lawry’s Seasoned Salt

　　2 sprigs fresh thyme

　　1 onion, chopped

　　1 carrot, coarsely chopped

　　Salt and freshly ground black pepper

　　Cooked rice, for serving

　　

Step 1

Clean the oxtail pieces thoroughly by rinsing them under cold water and trimming away the excess fat.

　　

Step 2

In a bowl, stir together the garlic powder, onion powder, soy sauce, adobo seasoning, and seasoned salt to make a paste. Rub the paste into the oxtails. Place in a covered container and let marinate in the refrigerator overnight.

　　

Step 3

Heat a Dutch oven or large pot with a lid over medium-high heat until nearly smoking. Remove the oxtail pieces from the marinade and brown them on all sides. Carefully add enough water to the Dutch oven to just cover the meat, add the thyme, cover, and lower the heat to medium-low. Add the onion, carrot, and salt and pepper to taste. Cook, stirring occasionally to prevent the meat from sticking to the bottom, until the oxtails are tender and the meat begins to separate from the bone, 1 1/2 to 2 hours. Serve over the rice.

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