Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
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

  • I tried peeling this pineapple 🍍 with my fingers like a girl I saw on a video 🤦🏽‍♀️ first: She either had a riper pineapple, or some strong fingers, cause it was not peeling apart like that for me. Lastly, that method must only apply to people stranded on an island she made it look too easy. Last lastly, my son asked if I ate this pineapple like that with a confused look 😂 He thought I was a savage for a minute. But it did make a cute little heart 💛
  • Definitely in the category of vegan snack food. 🌱 Tostones with my favorite Guacamole 🥑 Plant based drip. Happy Mardi Gras New Orleans💛💚💜
  • Curry 🍛 veggies with black rice = dynomite *slaps hands together*. A simple one pot meal that’ll feed the family for days.
  • All fruits ripe 🍓🍍
  • Somebody’s gonna be Zulu Ball ready this Friday. It’s Mardi Gras time💛💜💚 .
.
.
.
.

#baker #kingcakes #neworleans #followyournola #nolagirl #newyorker #foodstagram #baking #zuluball #mardigras
  • How’s this vegan thing going so far? Well, Im clearly having a ball of fun making colorful salads and zucchini noodles 🍝 and such. I’m still learning and transitioning, Researching and figuring out so many ingredients to keep me on track. But overall so far so good ♥️
  • These fries tasted like a chili dog 🤤 I used Alexa brand of fries, because the ingredients are legit. I topped it off with my Vegan Chili and drizzled some mustard. Heaven!
  • Wholesome, satisfying, plant-based and simply delicious. This Fonio Grain Bowl 🍲 is packed with nutrients, vitamins and minerals that sustain through-out the day. I’m playing with a lot of different grains and Fonio, so diverse is becoming my favorite! .
.

Grain bowls are a no fuss way of eating pretty and healthy 🌱 You can use many variations, here I have butternut squash steak, green beans, baby kale, baby Bella mushrooms, bean sprouts and Fonio. .
.

Whether you’re living that plant-based life or enjoying your meats try making a grain bowl and don’t forget to make it pretty like you😘
  • Just a few of the base ingredients of my vegan chili. This chili will change your life for the better. My co-worker said if I’d never told her it was vegan she would have never thought differently. Go check out my stories for the goodness it’ll be up for 24 hours. 🌱

Follow Me!

Subscribe & Follow

You Might Also Like

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 […]

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    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.

    View Full Profile →

    Find us on Facebook

    %d bloggers like this: