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

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.

O rețetă originală de Forkin

Durată totală: 3 ore 30 min.
Porții: 4
Dificultate: Medie
Per porție: 1.262 kcal

Fără gluten

Pregătirea ingredientelor

Ingrediente

1,5 kgoxtail, trimmed and cut into pieces
1,5 lingurițăsalt
1 lingurițăblack pepper, freshly ground
1 lingurițăpaprika
0,5 lingurițăallspice, ground
1 buc.scotch bonnet pepper, whole
2 lingurăvegetable oil
1 buc.yellow onion, chopped
4 cățelgarlic, minced
1 lingurăginger, grated
2 lingurătomato paste
4 canăbeef broth
2 buc.bay leaf
3 gthyme, fresh
2 buc.carrot, peeled and sliced
2 buc.potato, peeled and cubed
0,5 canălima bean, frozen or canned, drained

garnish

30 ggreen onion, chopped(opțional)

Ustensile

large bowl · dutch oven · wooden spoon

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

30%Scor

Calorii: 1.262,1kcal
Proteine: 116,2g
Carbohidrați: 42,7g
Grăsimi: 68,7g
Fibre: 7,9g
Zahăr: 7,2g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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