Jamaican Oxtail

Place oxtail in a shallow dish.

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.

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 small plate.

Saute 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.