Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, caribbean oxtail stew. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Oh, refrain form eating the whole thang!!! I am going to cut to the chase and say this Caribbean. This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
Caribbean Oxtail Stew is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Caribbean Oxtail Stew is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook caribbean oxtail stew using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Caribbean Oxtail Stew:
- Prepare 1.3 KG Oxtail
- Take 1 Large Onion
- Make ready 1 Carrot
- Get 1 Red Bell Pepper
- Prepare 1 tinned can of Butter Beans
- Make ready 1 Scotch Bonnet
- Prepare 1 Tsp Salt
- Make ready 1 Tsp Black Pepper
- Take 1 Tbsp Garlic Paste (3 Cloves)
- Prepare 2.5 Tbsp All Purpose Seasoning
- Get 1 Tbsp Paprika
- Take 1 Tbsp Thyme (Fresh or dried)
- Prepare 2 Tbsp Cornflour
- Take 3 Stock Cube (Beef or Veg)
- Prepare 2 Tbsp Worcestershire sauce (or Dark Soy sauce)
- Prepare 2 Tbsp Vegetable Oil
- Take 4 Cups Water
Remove the seared oxtails and repeat with the remaining oxtails. Add allspice, stock and oxtails to pot and stir to incorporate. Return pot to a boil and place lid on pot. We ordered from Caribbean Spice Restaurant on Sunday evening.
Instructions 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.
My husband who introduced me to. 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. oxtail stew. This is a popular dish in Belize. Caribbean cookbook author Chris De La Rosa shares his recipe for cooking oxtail stew, rich with Caribbean flavors in simple step by step instructions. Mix together the browning, garlic powder, black pepper and seasoning salt.
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