Caribbean Oxtail Stew -You only need 10 minute prep to this deliciously rich , hearty and one pot meal . Oh, refrain form eating the whole thang!!!
I am going to cut to the chase and say this Caribbean inspired stew is the most Amazing Stew EVER. A superb blend of flavors for one unforgettable taste!
The spice combination of garlic, thyme, paprika, scotch bonnet, bay leaf makes it so enticing.
And the oxtail, oh boy!! Slow cooked to draw out not only its robust beef flavor but also to render the oxtail super tender. You can’t argue with that . Can you?
When you talk of comfort food. This right here ,is Comfort at it best.
I took a lot longer than usual trying to photograph this delicious one pot meal. I wanted the dish to convey my message of AMAZINGNESS, however, it was pure agony for me. Towards the end, I could barely contain myself – I caved in. I promise to do a better job next time.
If you have never tried oxtail tail before, I am urging you to get some and try this recipe Now! It is a sense of urgency! Prepping for this dish would only take you less than 15 minutes.
If you can get a hold of organic oxtail then go for it. I use to get it directly from a farm until, people suddenly realized how good it is and Now there is less supply and more demand…you know what that means right? Go figure!
The only drawback (I can’t lie to you guys) is that. They take some time to cook … between two and 3 hours, if you want fall of the bone and you guess right -it is tastefully rich and deliciously fattening. I know after making this you will be tempted to make it over and over again. But be still.
WARNING! This mouth watering caribbean oxtail stew can not be eaten daily or weekly.
I took the liberty of adding potatoes and carrots, 15-20 minutes before turning off the stove.
You may do the same or leave out the potatoes and serve with this Caribbean rice and beans here
- 2 -3 tablespoon cooking oil
- 2 pounds oxtail cut up medium pieces
- 1 onion chopped
- 1 teaspoon minced garlic
- 1 thyme sprig
- ½ teaspoon smoked paprika
- 2-tablespoon tomato paste
- 1 bay leaf.
- 1 scotch bonnet pepper
- 2 green onions chopped
- 1-teaspoon chicken bouillon powder
- 1-pound potatoes
- 2 cups baby carrots
- Salt to taste
- Season oxtail with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. Drain any remaining oil.
- Add onions, green onions, garlic, thyme, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bay leaf, stir for another minute.
- Then add about 6 cups of water, chicken bouillon and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
- About 15-20 minutes before you remove from the stove add carrots, and potatoes. Adjust thickness of soup with water or stock
- Season with salt according to preference. Remove bay leaf
- Serve warm