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Oxtail Stew

A heart warming dish that is so filling and satisfying.

Oxtail Stew Recipe

#caribbeanrecipe #oxtails #stew #caribbean #antigua #jamaica #montserrat #dominica #stlucia #trinidad #virginislands

Serves: 4

Ingredients

3 pounds oxtails, cut into segments by a butcher
salt and freshly ground black pepper, to taste
3 tablespoons of vegetable oil
3 tablespoons light brown sugar
2 onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
1 Scotch bonnet pepper, whole
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons flour
3 tablespoons tomato ketchup
1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

Instuctions

Overnight preparation (Optional)

Season oxtail with salt, pepper and green seasoning (garlic, onions, ginger thyme, green peppers) overnight

Season oxtails aggressively with salt and pepper. Skip this step if already seasoned and marinated overnight.
Put a kettle of water to boil
Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add vegetable oil and brown sugar to pot. When the oil is hot the sugar will start to melt, and turn dark brown. Stir with a wooden spoon, until it darkens. When sugar is nearly black, add the oxtails to the pot and stir to mix and cover them with the burnt sugar. Turn to medium heat, cover pot and simmer for 10 – 15mins.
Add water from the kettle so that the oxtails are submerged. Add half of the onions, garlic and ginger to the pot, along with the pepper (careful not to puncture the pepper), the thyme, the allspice and a third of the scallions, and stir to combine. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce and ketchup. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer.
Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top.