Recipe of Super Quick Homemade Caribbean Oxtail Stew

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, caribbean oxtail stew. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Caribbean Oxtail Stew is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Caribbean Oxtail Stew is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook caribbean oxtail stew using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Caribbean Oxtail Stew:

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