Caribbean 180 min

Oxtail Stew

Name: Oxtail Stew
Total time: 180 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 3 lbs oxtail, cut into segments; 2 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 1 teaspoon browning sauce; 1 large yellow onion, diced; 5 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 green onions, chopped; 3 sprigs fresh thyme; 2 tablespoons brown sugar; 1 tablespoon allspice berries (or 1.5 teaspoons ground allspice); 1 Scotch bonnet pepper, whole (do not cut); 2 cups beef broth; 1 can (15 oz) butter beans, drained; 3 tablespoons vegetable oil; Salt and black pepper

comfort-foodhigh-proteingluten-freedairy-free

Ingredientsfor 2

580

Cal

44g

Protein

18g

Carbs

36g

Fat

13 lbs oxtail, cut into segments
22 tablespoons soy sauce
32 tablespoons Worcestershire sauce
41 teaspoon browning sauce
51 large yellow onion, diced
65 cloves garlic, minced
71-inch piece fresh ginger, grated
82 green onions, chopped
93 sprigs fresh thyme
102 tablespoons brown sugar
111 tablespoon allspice berries (or 1.5 teaspoons ground allspice)
121 Scotch bonnet pepper, whole (do not cut)
132 cups beef broth
141 can (15 oz) butter beans, drained
153 tablespoons vegetable oil
16Salt and black pepper

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Instructions

1
Toss oxtail with soy sauce, Worcestershire sauce, browning sauce, salt, and pepper. Marinate at least 1 hour (overnight preferred). Heat oil in a large Dutch oven over high heat. Brown oxtail in batches, 4–5 minutes per side, until deeply seared. Remove and set aside.
2
Reduce heat to medium. Add onion and cook for 5 minutes. Add garlic, ginger, and green onions, cook 2 more minutes. Add brown sugar and cook until it caramelizes slightly, about 1 minute.
3
Return oxtail to the pot. Add allspice, thyme, whole Scotch bonnet (keep whole to control heat — piercing it will make the stew extremely spicy), and beef broth. Bring to a boil, cover tightly, and reduce to a very low simmer.
4
Cook for 2.5–3 hours, turning oxtail every 45 minutes, until the meat is falling off the bone and the sauce has reduced significantly. Add butter beans in the last 30 minutes. Remove Scotch bonnet and thyme sprigs. Season with salt and pepper. Serve over white rice with rice and peas.