Picture a pot simmering gently on the stove, filling your kitchen with the rich, comforting aroma of slow-cooked oxtail stew.
There’s something magical about how simple ingredients transform into a hearty, soul-warming meal.
This Caribbean delight is surprisingly easy to prepare, offering cozy indulgence with every tender bite.
As the flavors meld over hours, anticipation builds for the moment you savor its delicious warmth.
Let’s bring this comforting dish to life.
Kitchen Tools Required
- 1 large Dutch oven or heavy pot
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 pounds oxtail, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 3 cups beef broth
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Oxtail Stew, follow this timeline:
- Reading & Preparation (10 minutes)
- Read the entire recipe carefully to understand the steps and gather all the necessary ingredients and equipment.
- Ingredient Preparation (20 minutes)
- Cut the oxtail into pieces if not pre-cut.
- Chop the onion, mince the garlic, slice the carrots, peel and cube the potatoes, and chop the red bell pepper.
- Cooking Process (3 hours)
- 0:00 – 0:10: Heat the oil in a large Dutch oven over medium heat.
- 0:10 – 0:30: Brown the oxtail pieces on all sides and then remove them from the pot.
- 0:30 – 0:40: Sauté the onions and garlic until softened.
- 0:40 – 0:45: Stir in tomato paste, thyme, paprika, and allspice.
- 0:45 – 0:50: Return the oxtail to the pot and pour in the beef broth.
- 0:50 – 0:55: Bring the mixture to a boil.
- 0:55 – 2:55: Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
- 2:55 – 3:00: Add the carrots, potatoes, and red bell pepper to the pot. Stir in Worcestershire sauce and season with salt and pepper.
- 3:00 – 4:00: Continue cooking for another hour until the vegetables and oxtail are tender.
- Resting Time (15 minutes)
- 4:00 – 4:15: Remove the stew from heat and let it rest for 15 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large Dutch oven over medium heat.
Brown the oxtail pieces on all sides, then remove them from the pot and set aside.
Add the onion and garlic to the pot and sauté until softened.
Stir in the tomato paste, thyme, paprika, and allspice.
Return the oxtail to the pot and pour in the beef broth.
Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer for 2 hours, stirring occasionally.
Add the carrots, potatoes, and red bell pepper to the pot.
Stir in the Worcestershire sauce and season with salt and pepper.
Continue cooking for another hour until the vegetables and oxtail are tender.
Remove from heat and let the stew rest for 15 minutes before serving.
Serving Tips
- Steamed Rice: Serve the oxtail stew over a bed of steamed rice to soak up the rich and flavorful broth.
- Crusty Bread: Pair the stew with crusty bread for dipping and enjoying the hearty sauce.
- Mashed Potatoes: Offer a side of creamy mashed potatoes to complement the tender oxtail and vegetables.
- Polenta: Serve the stew over polenta for a comforting and filling meal.
- Roasted Vegetables: Add a side of roasted vegetables for extra nutrition and a colorful presentation.
Storage
To store oxtail stew, allow it to cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 3 days.
Or freeze for up to 3 months.
Freezing
To freeze oxtail stew, let it cool completely.
Then, transfer to airtight containers.
Leave space for expansion.
Label with date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat oxtail stew, gently warm it on the stovetop over low heat.
Stir occasionally until evenly heated.
Alternatively, microwave individual portions, covering them to retain moisture.
Final Thoughts
Oxtail stew is a delicious and hearty dish that brings the warmth and flavors of the Caribbean to your table.
With its tender meat and rich, savory broth, it’s perfect for a comforting meal.
Whether you’re making it for a special occasion or a cozy dinner at home, this recipe is sure to impress.
Remember to adjust the seasoning according to your taste, and don’t hesitate to experiment with additional spices or herbs.
Serve it with rice or crusty bread to complete the meal. Enjoy your homemade oxtail stew!
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Oxtail?
You can substitute different meats like beef short ribs or chuck for oxtail. Adjust cooking times accordingly, as these cuts may require less time. Maintain the same seasoning and technique for the best flavor and tenderness.
How Can I Make the Stew Spicier?
To spice up the stew, add chopped Scotch bonnet peppers or a teaspoon of cayenne pepper. You can also include some freshly chopped jalapeños or a dash of hot sauce. Adjust to your desired heat level.
What Wine Pairs Well With Oxtail Stew?
You should pair oxtail stew with a robust red wine like a Shiraz or Malbec. These wines amplify the stew’s rich flavors, ensuring the bold tannins complement the dish’s hearty and savory nature.
Is It Possible to Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker. Brown the oxtail first, then transfer everything to the slow cooker. Cook on low for 8 hours, adding vegetables halfway through for perfect tenderness. Adjust seasonings before serving.
Are There Vegetarian Alternatives for This Recipe?
You can substitute oxtail with hearty vegetables like mushrooms and eggplant for a vegetarian version. Use vegetable broth instead of beef broth. Incorporate protein-rich legumes like lentils for added texture and flavor. Adjust seasonings to taste.
Oxtail Stew
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 pounds oxtail cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 3 cups beef broth
- 2 carrots sliced
- 2 potatoes peeled and cubed
- 1 red bell pepper chopped
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat.
- Brown the oxtail pieces on all sides, then remove them from the pot and set aside.
- Add the onion and garlic to the pot and sauté until softened.
- Stir in the tomato paste, thyme, paprika, and allspice.
- Return the oxtail to the pot and pour in the beef broth.
- Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer for 2 hours, stirring occasionally.
- Add the carrots, potatoes, and red bell pepper to the pot.
- Stir in the Worcestershire sauce and season with salt and pepper.
- Continue cooking for another hour until the vegetables and oxtail are tender.
- Remove from heat and let the stew rest for 15 minutes before serving.
Notes
