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

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.

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 1.262 kcal

Glutenvrij

Mise-en-place

Ingrediënten

1,5 kgoxtail, trimmed and cut into pieces
1,5 tlsalt
1 tlblack pepper, freshly ground
1 tlpaprika
0,5 tlallspice, ground
1 stscotch bonnet pepper, whole
2 elvegetable oil
1 styellow onion, chopped
4 teentjegarlic, minced
1 elginger, grated
2 eltomato paste
4 kopjebeef broth
2 stbay leaf
3 gthyme, fresh
2 stcarrot, peeled and sliced
2 stpotato, peeled and cubed
0,5 kopjelima bean, frozen or canned, drained

garnish

30 ggreen onion, chopped(optioneel)

Keukengerei

large bowl · dutch oven · wooden spoon

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

30%Score

Calorieën: 1.262,1kcal
Eiwit: 116,2g
Koolhydraten: 42,7g
Vet: 68,7g
Vezels: 7,9g
Suiker: 7,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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