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.
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.
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!
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- 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
Prepare the marinade the day before cooking recommended.
add all the marinade ingredients into a blender or food processor and pulse until combined.
pour the marinade over the oxtails and allow to marinate in the fridge for 45 mins to 24 hours overnight.
Add 1 tablespoon of oil to a heavy bottom pot add brown sugar.
Once oil is hot add the oxtails in batches and sear on each side until brown about 3 minutes.
Once all tails have been seared, remove to a plate.
Now add all of the chopped vegetables ingredients to the pot and saute until tender about 20 minutes.
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*
Mix all ingredients well to combine.
Add water and bay leaf.
Allow the pot to come to a boil and then lower to medium and let simmer for 3 hours until meat is tender.
Make sure to adjust the taste with salt if needed
If you cannot find casareep you can use kitchen bouquet or browning.