Caribbean🥩 Meat

The Best Stewed Oxtail Recipe | Rich and Hearty Flavors

Name: The Best Stewed Oxtail Recipe | Rich and Hearty Flavors
Total time: 3 h 40 min
Cuisine: Caribbean
Ingredients: 3 lb oxtail; ~1½ tsp salt; ~1 tsp black pepper; ~3 tbsp all-purpose flour; 3 tbsp vegetable oil; ~1 medium onion; ~4 cloves garlic; ~2 stalks scallion; ~2 sprigs fresh thyme; ~1 tsp pimento berries (allspice); 2 tbsp tomato paste puree; ~1 tbsp brown sugar; ~1½ cups wine; ~4 cups beef stock; ~2 bay leaves; ~½ tsp chili flakes; ~2 tbsp chive; ~2 tbsp parsley

⏱ 220 min

Learn to make a rich and hearty stewed oxtail using a two-stage cooking method—searing on the stovetop and slow-braising in the oven. This Caribbean classic combines oxtail with aromatic aromatics like onion, garlic, fresh thyme, allspice berries and wine, braised low and slow with beef stock until fork-tender.

Adapted from a video by caribbeanpot

The Best Stewed Oxtail Recipe You'll Ever Try | Rich and Hearty Flavors.

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Ingredients

oxtail3 lb
salt~1½ tspest.
black pepper~1 tspest.
all-purpose flour~3 tbspest.
vegetable oil3 tbsp
onion~1 mediumest.
garlic~4 clovesest.
scallion~2 stalksest.
fresh thyme~2 sprigsest.
pimento berries (allspice)~1 tspest.
tomato paste puree

Steps

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1
Rinse the oxtail with cold water and lime or lemon juice. Season the oxtail with salt, black pepper, and all-purpose flour, tossing well to coat all pieces evenly.
2
Preheat the oven to 325°F. Heat 3 tablespoons of vegetable oil in an oven-proof pot with a lid over medium heat.
3
Working in batches to avoid crowding the pot, sear the oxtail pieces until browned on all sides, about 3–4 minutes per side. Transfer the browned pieces to a plate.
4
In the same pot, reduce heat to medium-low and add the chopped onion, garlic, scallion, fresh thyme, and pimento berries. Add a pinch of salt to help soften the aromatics, then sauté for about 3 minutes until fragrant.
5
Clear a spot at the center of the pot and add the tomato paste. Allow it to contact the bottom of the pot and caramelize for 3–4 minutes, releasing its natural sweetness. Add chili flakes if desired for heat.
6
Pour in the wine and stir well to combine the tomato paste with all the aromatics. Let it simmer to cook off most of the alcohol while retaining the fruity notes.
7
Return the browned oxtail to the pot and stir to combine with the aromatic mixture.
8
Add beef stock until it comes about an inch above the oxtail pieces. Add the bay leaves and a bit of brown sugar to balance the flavors.
9
Bring the liquid to a boil, cover with the lid, and transfer the pot to the middle rack of the preheated 325°F oven.
10
Braise in the oven for 3 to 3½ hours total. Check the liquid level at the 2-hour mark and add hot beef stock as needed (approximately 2 cups was added in this recipe). Use oven mitts as the entire pot will be very hot.
11
After about 3 hours of braising, taste the stew and adjust the salt to your liking. Verify that the oxtail is fork-tender. Remove the bay leaves.
12
To thicken the gravy, remove the lid and return the pot to the oven for about 10 minutes. Just before serving, garnish with chopped chive and parsley, stirring gently to combine.

The Best Stewed Oxtail Recipe | Rich and Hearty Flavors

Ingredients

Steps

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