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 portioner
Cuisine: caribbean
Ingredients: 1,5 kg oxtail trimmed and cut into pieces; 1,5 tsk. salt; 1 tsk. black pepper freshly ground; 1 tsk. paprika; 0,5 tsk. allspice ground; 1 stk. scotch bonnet pepper whole; 2 spsk. vegetable oil; 1 stk. yellow onion chopped; 4 fed garlic minced; 1 spsk. ginger grated; 2 spsk. tomato paste; 4 kop beef broth; 2 stk. bay leaf; 3 g thyme fresh; 2 stk. carrot peeled and sliced; 2 stk. potato peeled and cubed; 0,5 kop lima bean frozen or canned, drained; 30 g green onion chopped (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 3 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 1.262 kcal

Glutenfri

Klargøring

Ingredienser

1,5 kgoxtail, trimmed and cut into pieces
1,5 tsk.salt
1 tsk.black pepper, freshly ground
1 tsk.paprika
0,5 tsk.allspice, ground
1 stk.scotch bonnet pepper, whole
2 spsk.vegetable oil
1 stk.yellow onion, chopped
4 fedgarlic, minced
1 spsk.ginger, grated
2 spsk.tomato paste
4 kopbeef broth
2 stk.bay leaf
3 gthyme, fresh
2 stk.carrot, peeled and sliced
2 stk.potato, peeled and cubed
0,5 koplima bean, frozen or canned, drained

garnish

30 ggreen onion, chopped(valgfrit)

Udstyr

large bowl · dutch oven · wooden spoon

Fremgangsmåde

Trin for trin

1
Pat the oxtail pieces dry with paper towels.
Ca. 5 min.
Kokkens note: Drying the meat helps achieve a better sear.
2
In a large bowl, season the oxtail with salt, black pepper, paprika, and allspice.
Ca. 2 min.
3
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
4
Sear the oxtail in batches until browned on all sides, then remove from the pot and set aside.
Ca. 10 min.
Kokkens note: 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.
Ca. 5 min.
6
Stir in the garlic and ginger, and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
7
Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 t.
Kokkens note: 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.
Ca. 30 min.
12
Stir in the lima beans and cook for 5 minutes more.
Ca. 5 min.
13
Carefully remove the scotch bonnet pepper, bay leaves, and thyme sprigs.
Ca. 1 min.
Kokkens note: Taste and adjust seasoning if needed.
14
Serve the oxtail stew hot, garnished with fresh green onion if desired.
Kokkens note: Pairs wonderfully with rice or dumplings.

Pr. portion

Næringsindhold

30%Score

Kalorier: 1.262,1kcal
Protein: 116,2g
Kulhydrat: 42,7g
Fedt: 68,7g
Kostfibre: 7,9g
Sukker: 7,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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