Main CourseDinner

Caribbean Oxtail Stew

Name: Caribbean Oxtail Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 racions
Cuisine: caribbean
Ingredients: 1,5 kg oxtail trimmed and cut into pieces; 1,5 ct salt; 1 ct black pepper freshly ground; 1 ct paprika; 0,5 ct allspice ground; 1 u scotch bonnet pepper whole; 2 cs vegetable oil; 1 u yellow onion chopped; 4 gra garlic minced; 1 cs ginger grated; 2 cs tomato paste; 4 tassa beef broth; 2 u bay leaf; 3 g thyme fresh; 2 u carrot peeled and sliced; 2 u potato peeled and cubed; 0,5 tassa lima bean frozen or canned, drained; 30 g green onion chopped (opcional)

This rich and flavorful Caribbean oxtail stew features tender oxtail simmered with a medley of aromatic vegetables and spices. It's a hearty and comforting dish perfect for a satisfying dinner.

Una recepta original de Forkin

Temps total: 3 h 30 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.262 kcal

Sense gluten

Preparació prèvia

Llista d’ingredients

1,5 kgoxtail, trimmed and cut into pieces
1,5 ctsalt
1 ctblack pepper, freshly ground
1 ctpaprika
0,5 ctallspice, ground
1 uscotch bonnet pepper, whole
2 csvegetable oil
1 uyellow onion, chopped
4 gragarlic, minced
1 csginger, grated
2 cstomato paste
4 tassabeef broth
2 ubay leaf
3 gthyme, fresh
2 ucarrot, peeled and sliced
2 upotato, peeled and cubed
0,5 tassalima bean, frozen or canned, drained

garnish

30 ggreen onion, chopped(opcional)

Estris

large bowl · dutch oven · wooden spoon

Elaboració

Pas a pas

1
Pat the oxtail pieces dry with paper towels.
Uns 5 min
Nota de cuina: Drying the meat helps achieve a better sear.
2
In a large bowl, season the oxtail with salt, black pepper, paprika, and allspice.
Uns 2 min
3
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 2 min
4
Sear the oxtail in batches until browned on all sides, then remove from the pot and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; sear in batches to ensure good browning.
5
Add the yellow onion to the pot and cook until softened, about 5 minutes.
Uns 5 min
6
Stir in the garlic and ginger, and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
7
Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
Uns 3 min
Nota de cuina: Cooking the tomato paste deepens its flavor.
8
Return the seared oxtail to the pot.
9
Pour in the beef broth, add the bay leaf, fresh thyme, and the whole scotch bonnet pepper.
Uns 2 min
Nota de cuina: Leave the scotch bonnet whole to infuse flavor without too much heat. If you prefer more spice, you can prick it with a fork.
10
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the oxtail is very tender.
Uns 2 h
Nota de cuina: The longer and slower the simmer, the more tender the oxtail will become.
11
Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.
Uns 30 min
12
Stir in the lima beans and cook for 5 minutes more.
Uns 5 min
13
Carefully remove the scotch bonnet pepper, bay leaves, and thyme sprigs.
Uns 1 min
Nota de cuina: Taste and adjust seasoning if needed.
14
Serve the oxtail stew hot, garnished with fresh green onion if desired.
Nota de cuina: Pairs wonderfully with rice or dumplings.

Per ració

Nutrició

30%Puntuació

Calories: 1.262,1kcal
Proteïnes: 116,2g
Hidrats de carboni: 42,7g
Greixos: 68,7g
Fibra: 7,9g
Sucre: 7,2g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover oxtail stew in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, or in the microwave until heated through.