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hearty oxtail stew recipe

Oxtail Stew

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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Course Main
Cuisine Caribbean
Servings 4 servings

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

For a richer flavor, consider marinating the oxtail in spices overnight before cooking. If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last half hour of cooking. Adjust the seasoning to taste and try serving the stew with rice or crusty bread to soak up the flavorful broth.
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