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Dinner

Bonita’s Savory Caribbean Oxtail Stew

 

This oxtail stew is a game changer the proper amount of heat with rich savory-ness that’ll have your lips smacking! Oxtail stew is a universal dish you can probably go to any part of the world and find this hearty stew.

The seasonings of pimento, casareep, and scotch bonnet pepper renders this oxtail stew impeccable flavor.

Stew

A few key ingredients.

The key to bringing out much flavor and tenderness is marinating the oxtails overnight. That way the spices get a chance to penetrate the tough meat making it tender naturally. If you can help it don’t skip this step, but if you must a good 40 mins of marination can do the trick just fine. I’m a sucker for all things marinating.

Stew

Braised Oxtails

Oxtail stew take about 3 hours of cook time, so set aside a day where you can get lost in your kitchen. Turn on some Bob Marley music, and I promise you the time won’t be a major factor it will fly by with all that jamming you will ensue. Ask me how I know lol!

Aside from the prep time and cooking time this oxtail stew is incredibly easy to put together. there’s no special skill you need to make this stew all you need is a good heavy bottom pot such as a Dutch Oven pot, and ingredients.

The ingredients are simple, with only a few you may have to venture off to a special grocery that carries Caribbean ingredients. But, no worries if you cannot find some I have alternatives for you.

Now let’s get into this savory, and luscious recipe already!

Stew

Delicious and savory

Be sure to follow us on Instagram and hash tag #bonitaapplecrumb when you try this recipe for a feature! Like our FaceBook page and don’t forget to like this post, and share! We love any feedback that you may have for us drop us a comment. Enjoy!

Print Recipe
Serves: 6 Cooking Time: 3 hours 30 min

Ingredients

  • FOR THE MARINADE
  • 1/2 cup of water
  • 5 scallions chopped
  • 1 small onion diced
  • 3 tablespoons of vinegar
  • 1 tablespoon of browning, or kitchen bouquet
  • 1/2 tablespoon of dried thyme
  • 1/2 tablespoon of scotch bonnet pepper sauce
  • 1/2 tablespoon of salt
  • 2 tablespoons of brown sugar
  • 1 teaspoon of ginger spice
  • 1 teaspoon of allspice(pimento seed)
  • FOR THE STEW
  • 1 tablespoon of oil (for searing)
  • 2 pounds of oxtails
  • 1 tablespoon of brown sugar
  • 1 onion chopped
  • 1 red pepper chopped
  • 2 Leek stalks sliced
  • 1 bunch of scallions chopped
  • 1 celery stalk chopped
  • 1 tablespoon of smoked paprika
  • 1 beef bouillon cube (crushed)
  • 1 scotch bonnet pepper *optional
  • 3 garlic cloves minced
  • 5 allspice seeds, or 1 teaspoon of allspice powder
  • 1 tablespoon of tomato paste
  • 1 teaspoon of casareep, or browning, or kitchen bouquet
  • 1 bay leaf
  • 5 1/2 cups of water
  • Salt to taste

Instructions

1

Prepare the marinade the day before cooking recommended.

2

add all the marinade ingredients into a blender or food processor and pulse until combined.

3

pour the marinade over the oxtails and allow to marinate in the fridge for 45 mins to 24 hours overnight.

4

Add 1 tablespoon of oil to a heavy bottom pot add brown sugar.

5

Once oil is hot add the oxtails in batches and sear on each side until brown about 3 minutes.

6

Once all tails have been seared, remove to a plate.

7

Now add all of the chopped vegetables ingredients to the pot and saute until tender about 20 minutes.

8

Once the veggies are tender add the smoked paprika, beef bouillon, scotch bonnet pepper if using, garlic, allspice powder, tomato paste, and casareep*. See notes*

9

Mix all ingredients well to combine.

10

Add water and bay leaf.

11

Allow the pot to come to a boil and then lower to medium and let simmer for 3 hours until meat is tender.

12

Make sure to adjust the taste with salt if needed

Notes

If you cannot find casareep you can use kitchen bouquet or browning.

Instagram

  • The first juice is my infamous beet, pomegranate and cherry juice 🥤 If you are looking for a full gut cleanse, well baby this is it. Make absolutely no plans for the evening after drinking two glasses of this😂 .
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The second juice is spinach, apple and ginger, delicious is an understatement to this drink. Cheers to good health!
  • The level of cold it is outside simply makes no sense at all! I don’t get folks who believe in global warming, How Sway!?! How? .
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Ok, lemme stop ranting and talk about this pot of delicious ova here. Vegan Roasted Veggie Pasta! It was so simple just use a pasta made with no eggs, season, (I used one pack of  sazon to flavor up) and roast zucchini, butternut squash, grape tomatoes and onions on 425 for about 15 minutes. Cook pasta, drain, reserve some of the pasta water about half of it, add vegan butter (soy free kind) canned fire roasted tomatoes and one vegetable bouillon cube. This will be your sauce. Take about 3 tablespoons of the sauce, add 1 tablespoon of cornstarch, stir until combined and add back into the sauce (this is to thicken up the sauce). Add pasta back in, add roasted veggies stir add some oregano, salt and pepper to taste adjust seasoning if you need to, squeeze a lemon wedge to finish it off and boom 💥
  • Ginger, Fennel, Orange = Medicine. Slice the ginger thin, cut your oranges in segments, julienne your fennel and squeeze the leftover orange parts for the juices. And my friends you have created a tasty bowl of pure cold-flu fighting medicine.
  • This was two years ago today, thanks Facebook for the reminder. I’m excited to do a few of these this season and I absolutely love seeing the varieties that are made from my beloved hometown New Orleans 💚💜💛 Happy Kings Day!
  • Divine is an understatement of how delicious this salad was. Arugula has a mildly spicy taste, it’s also known as rocket in some countries. Whatever you choose to call it these tasty green leaves instantly elevates a salad. Not to mention sweet pomegranate seeds and blackberries add texture and natural sweetness. Oh! And the dressing! To live for! Swipe for the recipe🥗 .
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#veganfood #vegetarianrecipes #salads #prettyfood #bonitaapplecrumb #foodphotography #foodstyling #foodshot #tastemade #feedfeed #driscollsberries #berrytogether #pomegranate #arugalasalad #foodies #foodstagram
  • A yummy meatless Christmas dinner. Now who’s ready to eat a boat load of veggies, fruits, smoothies and green juices... Me! I’m going on a sugar detox soon (Saints of The Most High God, pray for me!)
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  • Instead of adding croutons to your salad, add salad to your crouton. Genius! A simple spring mixed salad with sweet grape tomatoes on top of a buttery- toasted pecorino romano cheese crusted bread. Drizzle your salad with your fave vinaigrette, salt & pepper and enjoy 😉. Bonita, Bonita, Bonita...
  • Check out my story for this wonderful pasta dish! It’s was the bomb! I used @raoshomemade sweet eggplant sauce, so that saved me some cooking time. .
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The pasta shell is stuffed with a sweet Italian sausage-mushroom ricotta-mozzarella filling, on top of a herbed Panko crusted eggplant. Parmesan and basil topped off with more sauce, the family was pleased 😄 #nobsfood

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1 Comment

  • Reply
    Bonita's Caribbean Basmati Rice and Peas - Bonita Applecrumb
    March 11, 2017 at 5:10 am

    […] friendly, so everybody wins! Unless you were serving it up along side my Oxtail Stew (click here for recipe) that’s always a good […]

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    Bonita Applecrumb

    Bonita Applecrumb

    A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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