Stewed Oxtails Caribbean Style
Transport your taste buds to the sunny Caribbean with this mouthwatering Stewed Oxtails Caribbean Style recipe, bursting with bold flavors and tender, fall-off-the-bone meat. Marinated in a rich blend of seasonings, including paprika, garlic, and a touch of browning sauce, the oxtails are browned to perfection before simmering low and slow in a savory broth infused with aromatics like thyme, scallions, and scotch bonnet pepper. Hearty chunks of carrots, potatoes, and optional kidney beans add comforting texture, making this dish a soul-soothing experience. Perfect when served over fluffy white rice or paired with traditional sides, this recipe transforms simple ingredients into an unforgettable meal. Whether you're a fan of Caribbean cuisine or looking for a cozy, crowd-pleasing dish, stewed oxtails are a must-try.
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Recipe Information
Ingredients
- 2 lbs oxtails
- 2 tbsp lime or vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp all-purpose seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp browning sauce
- 2 tbsp oil (vegetable or canola)
- 1 large onions, chopped
- 2 stalks scallions, chopped
- 3 sprigs fresh thyme sprigs
- 4 cloves garlic cloves, minced
- 1 pepper scotch bonnet pepper, deseeded and chopped
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and cubed
- 2 tbsp tomato paste
- 4 cups beef stock
- 2 cups water
- 1 cup kidney beans, drained and rinsed (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Rinse the oxtails thoroughly with water and use lime juice or vinegar to remove any impurities. Pat dry with paper towels.
Season the oxtails with salt, black pepper, paprika, all-purpose seasoning, garlic powder, onion powder, and browning sauce. Mix well to coat all pieces evenly. Let it marinate for at least 30 minutes, or overnight for a deeper flavor.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Brown the oxtails on all sides to lock in flavor. Work in batches if necessary to avoid overcrowding the pot, then set the oxtails aside.
In the same pot, sauté the onions, scallions, thyme, minced garlic, and scotch bonnet pepper for 2-3 minutes until fragrant.
Add the tomato paste to the pot and stir, cooking for another 1-2 minutes.
Return the browned oxtails to the pot and pour in the beef stock and water. Stir to combine and bring the mixture to a simmer.
Cover the pot with a lid, reduce the heat to low, and let the oxtails cook slowly for 2 hours, stirring occasionally to prevent sticking.
Add the carrots, potatoes, and kidney beans (if using) to the pot, and continue to simmer for another 30-45 minutes, or until the oxtails are tender and the vegetables are cooked through.
Taste the stew and adjust seasonings with salt and pepper as needed.
Serve hot, garnished with fresh parsley, alongside rice or other favorite side dishes.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 7384 mg | 321% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 26.0 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 6632 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
