Oxtail Stew
Dinner
Caribbean4h6 servingsMediumAbout this recipe
A rich, deeply flavored Caribbean oxtail stew slow-braised until the meat falls off the bone. Seasoned with allspice, scotch bonnet, and fresh thyme, this hearty dish is finished with butter beans and a thick, glossy gravy that begs to be soaked up with rice and peas. A true Sunday centerpiece that rewards patience with every spoonful.
Instructions
- 1
In a large mixing bowl, combine the oxtail pieces with soy sauce, browning sauce, allspice, smoked paprika, black pepper, and 1 teaspoon of salt. Toss well to coat every piece. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
- 2
Heat the vegetable oil in a large Dutch oven over ^[medium-high heat]. Working in batches, sear the oxtail pieces on all sides until deeply browned, about 3–4 minutes per side. Do not crowd the pot. Transfer the browned oxtail to a plate and set aside.
- 3
Reduce the heat to ^[medium]. In the same pot, add the chopped yellow onion and green onions. Sauté for 3–4 minutes until softened. Add the garlic and scotch bonnet pepper and cook for another minute until fragrant. Stir in the tomato paste and brown sugar, cooking for 2 minutes until the paste darkens slightly.
- 4
Return the seared oxtail to the pot. Pour in the beef broth and add the thyme sprigs. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to ^[low], cover tightly, and simmer for 2.5 to 3 hours, turning the oxtail occasionally, until the meat is very tender and nearly falling off the bone.
- 5
Add the carrots (if using) and the drained butter beans to the pot. Stir gently, cover, and continue to simmer for 20–25 minutes until the carrots are tender and the butter beans are warmed through.
- 6
Remove the thyme sprigs. Taste the gravy and adjust seasoning with salt and black pepper as needed. If the gravy is too thin, increase the heat to ^[medium] and simmer uncovered for 10–15 minutes to reduce and thicken. Serve hot over rice and peas or with roti.
