Caribbean Oxtail Stew
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover oxtail stew in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave until heated through.
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