Simple Way to Make Super Quick Homemade Caribbean Oxtail Stew

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, caribbean oxtail stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Caribbean Oxtail Stew is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Caribbean Oxtail Stew is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have caribbean oxtail stew using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Caribbean Oxtail Stew:

1. Get 1.3 KG Oxtail
2. Take 1 Large Onion
3. Make ready 1 Carrot
4. Prepare 1 Red Bell Pepper
5. Get 1 tinned can of Butter Beans
6. Take 1 Scotch Bonnet
7. Get 1 Tsp Salt
8. Get 1 Tsp Black Pepper
9. Prepare 1 Tbsp Garlic Paste (3 Cloves)
10. Make ready 2.5 Tbsp All Purpose Seasoning
11. Prepare 1 Tbsp Paprika
12. Prepare 1 Tbsp Thyme (Fresh or dried)
13. Prepare 2 Tbsp Cornflour
14. Prepare 3 Stock Cube (Beef or Veg)
15. Get 2 Tbsp Worcestershire sauce (or Dark Soy sauce)
16. Make ready 2 Tbsp Vegetable Oil
17. Take 4 Cups Water

Instructions to make Caribbean Oxtail Stew:

1. Wash the Oxtail meat (using lemon and white vinegar) before rinsing in water. Marinate the meat overnight or up to 5 hours (stored in fridge) in a bowl with; - 1 tsp Salt - 1 tsp Black Pepper - 1 tbsp Garlic Paste (3 Cloves) - 2.5 tbsp All Purpose - 2 tbsp Worcestershire sauce (or Dark Soy sauce) -
2. When ready to cook, heat 2 tbsp of vegetable oil in a large deep skillet pan over medium/high heat. Sear oxtail until an overall golden brown and then remove the meat to set aside.
3. Sauté 1 large diced onion and 1 chopped scotch bonnet until soft. Add the oxtail along with 4 cups of water, 3 beef/veg stock cube, 1 tbsp paprika and 1 tbsp thyme. Reduce the heat to low once brought to boil, cover and simmer for 2.5 hours until the meat is fork tender. Make sure to check the stew every 30 minutes, adding water if need be as you go along and stirring occasionally.
4. 1.5 hours later, add 1 chopped carrot, 1 red bell pepper and 2 tbsp cornflour to thicken sauce. 30 minutes later, add 1 tin of butter beans.
5. Serve with White Rice or Rice and Peas.

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