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We hope you got insight from reading it, now let’s go back to caribbean oxtail stew recipe. You can cook caribbean oxtail stew using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Caribbean Oxtail Stew:
- Take 1.3 KG Oxtail
- Take 1 Large Onion
- Use 1 Carrot
- Prepare 1 Red Bell Pepper
- Get 1 tinned can of Butter Beans
- Take 1 Scotch Bonnet
- Take 1 Tsp Salt
- Take 1 Tsp Black Pepper
- Use 1 Tbsp Garlic Paste (3 Cloves)
- Use 2.5 Tbsp All Purpose Seasoning
- Take 1 Tbsp Paprika
- Take 1 Tbsp Thyme (Fresh or dried)
- Use 2 Tbsp Cornflour
- Use 3 Stock Cube (Beef or Veg)
- Get 2 Tbsp Worcestershire sauce (or Dark Soy sauce)
- Use 2 Tbsp Vegetable Oil
- Get 4 Cups Water
Steps to make Caribbean Oxtail Stew:
- Wash the Oxtail meat (using lemon and white vinegar) before rinsing in water. Marinate the meat overnight or up to 5 hours (stored in fridge) in a bowl with; - 1 tsp Salt - 1 tsp Black Pepper - 1 tbsp Garlic Paste (3 Cloves) - 2.5 tbsp All Purpose - 2 tbsp Worcestershire sauce (or Dark Soy sauce) -
- When ready to cook, heat 2 tbsp of vegetable oil in a large deep skillet pan over medium/high heat. Sear oxtail until an overall golden brown and then remove the meat to set aside.
- Sauté 1 large diced onion and 1 chopped scotch bonnet until soft. Add the oxtail along with 4 cups of water, 3 beef/veg stock cube, 1 tbsp paprika and 1 tbsp thyme. Reduce the heat to low once brought to boil, cover and simmer for 2.5 hours until the meat is fork tender. Make sure to check the stew every 30 minutes, adding water if need be as you go along and stirring occasionally.
- 1.5 hours later, add 1 chopped carrot, 1 red bell pepper and 2 tbsp cornflour to thicken sauce. 30 minutes later, add 1 tin of butter beans.
- Serve with White Rice or Rice and Peas.
Caribbean Oxtail Stew - Immaculate Bites. Throw in scotch bonnet pepper, tomato paste, bay leaf, stir for another minute. What are the best and the worst Stews in Caribbean? Brown stew chicken is a spicy Jamaican dish consisting of chicken pieces that are browned and simmered in a rich gravy made with onions. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart.
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