Imagine the warmth of a Caribbean kitchen, where the air is filled with the rich, spicy aroma of cinnamon and cumin mingling with the hearty scent of simmering oxtail.
Picture the vibrant colors of golden-brown roasted sweet potatoes, their edges crisped to perfection, complementing the deep, savory hues of the stew.
This comforting dish has been my go-to solution on chilly evenings when my family craves something nourishing yet indulgent.
During a particularly hectic week, this stew became a lifesaver, providing a satisfying and hearty meal that brought everyone to the table, despite our busy schedules.
Whether it’s a quick fix for a bustling weeknight or the centerpiece of a leisurely Sunday supper, this spiced oxtail stew delivers on flavor and comfort, making it a beloved staple in our home.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich blend of Caribbean spices and tender oxtail.
- Uses pantry staples like tomatoes, beef stock, and spices for convenience.
- Freezes beautifully for easy make-ahead meals and leftovers.
- Provides a hearty and satisfying dish perfect for cozy gatherings.
- Combines savory stew with roasted sweet potatoes for a delicious contrast.
Ingredients
- 2 pounds oxtail — make certain pieces are well browned for depth of flavor.
- 2 tablespoons vegetable oil — suitable for high-heat cooking.
- 1 large onion, chopped — opt for sweet onions for more depth.
- 3 cloves garlic, minced — fresh adds better aroma.
- 2 teaspoons ground allspice — key for authentic Caribbean taste.
- 1 teaspoon ground cinnamon — use Ceylon for a milder flavor.
- 1 teaspoon ground cumin — adds a warm, earthy aroma.
- 1/2 teaspoon cayenne pepper — adjust to suit your heat preference.
- 4 cups beef stock — use low-sodium for better control over saltiness.
- 1 can (14 ounces) diced tomatoes — choose organic for richer flavor.
- 2 tablespoons tomato paste — provides thickness and depth.
- 2 tablespoons Worcestershire sauce — lends umami richness.
- 1 tablespoon brown sugar — balances acidity and heat.
- 2 teaspoons salt — adjust to taste.
- 1 teaspoon black pepper — freshly ground for best aroma.
- 2 pounds sweet potatoes, peeled and cubed — select firm, bright-colored roots.
- 2 tablespoons olive oil — extra virgin enhances roasting flavor.
- 1 teaspoon smoked paprika — imparts a subtle smokiness.
- 1/2 teaspoon garlic powder — convenient for even seasoning.
- 1/4 teaspoon salt — adjust according to preference for roasted potatoes.
- 1/4 teaspoon black pepper — freshly ground enhances aroma.
Step-by-Step Method
Sear the Oxtail
Preheat your pot with vegetable oil over medium-high heat. Confirm the oil is hot before adding the oxtail pieces.
Sear the oxtail on all sides for about 8-10 minutes until they achieve a deep brown color. This browning step is vital for developing a rich, flavorful stew.
Once browned, remove the oxtail from the pot and set aside.
Sauté Aromatics
Add chopped onion and minced garlic to the same pot.
Sauté for approximately 5 minutes until the onion becomes translucent and soft. This stage helps build the aromatic base of the stew, enhancing its depth of flavor.
Spice it Up
Incorporate ground allspice, cinnamon, cumin, and cayenne pepper into the sautéed onions and garlic.
Cook for an additional minute, stirring continuously. This brief cooking time is essential for releasing the spices’ full aroma and flavor without burning them.
Simmer the Stew
Return the seared oxtail to the pot.
Pour in the beef stock and add diced tomatoes, tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper.
Stir well to combine. Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer gently for 2.5 hours, allowing the flavors to meld together beautifully.
Roast the Sweet Potatoes
While the stew is simmering, preheat the oven to 400°F (200°C).
Toss peeled and cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper on a baking sheet.
Spread the potatoes evenly. Roast in the oven for 30-35 minutes, stirring halfway through to guarantee even cooking and a crispy exterior.
Rest and Serve
Once the oxtail is tender, remove the pot from the heat.
Allow the stew to rest for 15 minutes, enabling the flavors to settle and intensify.
Serve the spiced oxtail stew alongside the roasted sweet potatoes.
This final step promises a hearty, flavorful meal that’s sure to impress. Adjust seasoning if necessary before serving.
Ingredient Swaps
- For a leaner option, substitute the oxtail with beef shank or short ribs, which will still provide a rich flavor.
- To accommodate a vegetarian diet, replace the oxtail with hearty vegetables like mushrooms, eggplant, or jackfruit, and use vegetable stock in place of beef stock.
- For a budget-friendly version, use bone-in chicken thighs instead of oxtail, adjusting the cook time as needed to guarantee the chicken is fully cooked.
You Must Know
1. Brown the Oxtail Thoroughly: Make sure the oxtail pieces are well browned on all sides for 8-10 minutes before simmering.
This step is essential as it adds a rich depth of flavor to the stew.
2. Infusion of Spices: Use fresh ground spices like allspice, cinnamon, and cumin for a more vibrant and aromatic stew.
This enhances the overall taste and aroma of the dish.
3. Simmer for Tenderness: Allow the stew to simmer, covered, for 2.5 hours.
This slow cooking process guarantees the oxtail becomes tender and the flavors meld together beautifully.
4. Roast Sweet Potatoes Evenly: When roasting sweet potatoes, toss them halfway through the cooking time to make sure they’re evenly cooked and develop a nice, crispy exterior.
5. Adjust Spice Level: Tailor the amount of cayenne pepper to suit your personal heat preference.
You can reduce or increase the quantity to make the dish milder or spicier.
Serving Tips
- Pair with a crisp green salad for a revitalizing contrast.
- Garnish with fresh parsley or cilantro for added color and vibrancy.
- Serve in deep bowls to keep the stew warm longer.
- Accompany with crusty bread to soak up the flavorful sauce.
- Add a side of steamed green beans for extra vegetables and texture.
Storage & Make-Ahead
Spiced Oxtail Stew can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the stew a day early to enhance flavor.
It freezes well for up to 3 months.
Thaw overnight in the fridge and reheat gently before serving.
Reheating
For gentle reheating, use a stovetop on low heat.
Stir occasionally.
Alternatively, microwave on medium power in short intervals.
You can also warm in the oven at 300°F (150°C).
Culinary Traditions and Heritage
As you commence on the journey of crafting this Spiced Oxtail Stew, you’ll find yourself immersed in a rich tapestry of Caribbean culinary traditions that have been passed down through generations.
Each spice and ingredient in the stew tells a story, a nod to the vibrant cultures that have shaped this cuisine. The use of allspice, cinnamon, and cumin reflects a blend of influences, from African to European, all harmoniously intertwined.
When I prepare this dish, I feel a deep connection to the past, as if the aromas of my kitchen are echoing the kitchens of ancestors who crafted similar meals.
It’s more than just cooking—it’s a celebration of heritage. As you stir the pot, think of the hands that have done this before, sharing warmth and love.
Final Thoughts
Why not give this Spiced Oxtail Stew with Roasted Sweet Potatoes a try and experience a taste of the Caribbean in your own home?
Feel free to tweak the spice levels to match your personal preference and enjoy a comforting, flavorful meal!
Frequently Asked Questions
Can I Use a Slow Cooker for This Recipe?
Absolutely, you can use a slow cooker! After browning the oxtail and sautéing the aromatics, transfer everything to the slow cooker. Cook on low for 6-8 hours. It’ll make your kitchen smell incredible all day!
What Can I Substitute for Oxtail if Unavailable?
If oxtail’s unavailable, I often substitute it with beef short ribs or beef shank. They both offer rich flavors and tender meat, perfectly soaking up those aromatic spices. Give it a try and savor the deliciousness!
How Can I Thicken the Stew if Desired?
To thicken the stew, I’d recommend stirring in a tablespoon of flour or cornstarch mixed with a bit of water. Add it gradually, stirring constantly, until you reach your desired consistency. It’s simple and effective!
Are There Vegetarian Alternatives for This Dish?
I’d swap oxtail for hearty vegetables like mushrooms or eggplant, which soak up flavors beautifully. Incorporate chickpeas or lentils for protein. The spices and roasted sweet potatoes remain, creating a comforting, vibrant vegetarian alternative that delights.
What Wine Pairs Well With This Stew?
I’d suggest pairing this stew with a bold red wine like a Malbec or Syrah. The rich, spicy flavors complement the wine’s depth, creating a harmonious dining experience. You’ll love how they enhance each other beautifully!
Spiced Oxtail Stew with Roasted Sweet Potatoes
Equipment
- 1 large pot or Dutch oven
- 1 Baking sheet
- 1 sharp knife
- 1 Cutting board
- 1 Spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 pound oxtail
- 2 tablespoon vegetable oil
- 1 large onion chopped
- 3 clove garlic minced
- 2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cup beef stock
- 1 can diced tomatoes 14 ounces
- 2 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 pound sweet potatoes peeled and cubed
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Heat vegetable oil in a large pot over medium-high heat.
- Brown the oxtail pieces on all sides for about 8-10 minutes.
- Remove the oxtail and set aside, then add onion and garlic to the pot.
- Sauté for 5 minutes until the onion is translucent.
- Stir in allspice, cinnamon, cumin, and cayenne pepper and cook for 1 minute.
- Return the oxtail to the pot and add beef stock, diced tomatoes, tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper.
- Bring to a boil, then reduce the heat to low and simmer, covered, for 2.5 hours.
- While the stew simmers, toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper on a baking sheet.
- Roast sweet potatoes in the oven for 30-35 minutes, stirring halfway through.
- Once the oxtail is tender, remove from heat and let it rest for 15 minutes.
- Serve oxtail stew with roasted sweet potatoes on the side.
Notes
