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 servings
Cuisine: caribbean
Ingredients: 1.5 kg oxtail trimmed and cut into pieces; 1.5 tsp salt; 1 tsp black pepper freshly ground; 1 tsp paprika; 0.5 tsp allspice ground; 1 pcs scotch bonnet pepper whole; 2 tbsp vegetable oil; 1 pcs yellow onion chopped; 4 clove garlic minced; 1 tbsp ginger grated; 2 tbsp tomato paste; 4 cup beef broth; 2 pcs bay leaf; 3 g thyme fresh; 2 pcs carrot peeled and sliced; 2 pcs potato peeled and cubed; 0.5 cup lima bean frozen or canned, drained; 30 g green onion chopped (optional)

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.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 1,262 kcal

Gluten-free

Mise en place

Ingredients

1.5 kgoxtail, trimmed and cut into pieces
1.5 tspsalt
1 tspblack pepper, freshly ground
1 tsppaprika
0.5 tspallspice, ground
1 pcsscotch bonnet pepper, whole
2 tbspvegetable oil
1 pcsyellow onion, chopped
4 clovegarlic, minced
1 tbspginger, grated
2 tbsptomato paste
4 cupbeef broth
2 pcsbay leaf
3 gthyme, fresh
2 pcscarrot, peeled and sliced
2 pcspotato, peeled and cubed
0.5 cuplima bean, frozen or canned, drained

garnish

30 ggreen onion, chopped(optional)

Equipment

large bowl · dutch oven · wooden spoon

The method

Step by step

1
Pat the oxtail pieces dry with paper towels.
About 5 min
Cook’s note: Drying the meat helps achieve a better sear.
2
In a large bowl, season the oxtail with salt, black pepper, paprika, and allspice.
About 2 min
3
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
4
Sear the oxtail in batches until browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s 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.
About 5 min
6
Stir in the garlic and ginger, and cook for another minute until fragrant.
About 1 min
Cook’s 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.
About 3 min
Cook’s 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.
About 2 min
Cook’s 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.
About 2 hr
Cook’s 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.
About 30 min
12
Stir in the lima beans and cook for 5 minutes more.
About 5 min
13
Carefully remove the scotch bonnet pepper, bay leaves, and thyme sprigs.
About 1 min
Cook’s note: Taste and adjust seasoning if needed.
14
Serve the oxtail stew hot, garnished with fresh green onion if desired.
Cook’s note: Pairs wonderfully with rice or dumplings.

Per serving

Nutrition

30%Score

Calories: 1,262.1kcal
Protein: 116.2g
Carbs: 42.7g
Fat: 68.7g
Fibre: 7.9g
Sugar: 7.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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