Caribbean Oxtail Stew Recipe
by
Diane Roach
01 Feb 2025
My love for the Caribbean has found me collecting recipes from my trips. This first one is one of my favorites. Great for a cold winter night.
OXTAIL STEW
- 3 lbs oxtails Rinse off oxtails. Pat dry with paper towel.
- 3 tblsp of Worcestershire sauce In a bowl mix Worcestershire sauce, brown
- 3 tblsp brown sugar sugar, salt, pepper, and allspice. Toss in oxtails
- 1 tsp black pepper, salt, allspice and coat well. Cover and refrigerate for 2-3
- 1 tblsp cornstarch hours. In a large skillet, heat olive oil, add ox-
- 2 tblsp olive oil tails and brown for 3 mins. on each side. Add
- 1 lg onion chopped onions and garlic. Stir and cook for 3 mins.
- 5 cloves of minced garlic Add remaining ingredients, cover, and cook
- 4 lg carrots chopped on med heat for 3 hours until tender. Coat
- 4 bell peppers chopped butter beans in cornstarch and add to pot.
- 1 scotch bonnet pepper Simmer for 8 mins. Serve with rice.
- 3 bay leaves Oxtail Stew pairs well with rich, full bodied red
- 4 sprigs of thyme wines. A Barolo from Italy, a Calif. Cab Sauv, or
- 2 tblsp of ketchup a Malbec from Argentina. Just to suggest a few.
- 1 tblsp of vinegar
- 2 cups of beef broth
- 16 oz can of butter beans Cheers!