- 6-7 Pieces Oxtail (500-700g)
- 1 Diced Yellow Onion
- 2 Cloves Minced Garlic
- 1 TSP Paprika
- 2 TSP Caribbean Curry Powder
- 1 TSP Allspice
- 1 TBSP Tomato Puree
- 1 Diced Green Chilli or if you like extra hot 1 Scotch Bonnet (deseeded)
- 3 Spring Onions diced
- 1 Large Diced Sweet Potato
- 1 TBSP Worcestershire Sauce
- 400g Canned Butterbeans or Kidney Beans rinsed and drained
- 2 TBSP Cooking Oil
- 750 ML Beef Stock
- Salt and Pepper to taste
Preparation Time – 20 Minutes
Cooking Time – 3 Hours or 6 Hours in a slow cooker
Now before I get started I just have to say that by no means am I an expert on Caribbean cooking, this is just a recipe that was passed down to me by a friend and I love it so had to share it.
Growing up, oxtail was not a meat that I ate regularly, I mostly only ever saw it in tins of soup and to be honest they were never good.
I don’t know about any of you if you use oxtail but whenever I mention cooking with oxtail to people a lot of people give a disgusted face but when I ask then if they have tried it they say no they would never eat it, but then say “oh well I would eat it if it was a tin of soup” I will never understand this. I personally love oxtail it has so much flavour and is a really good price, if you are making a pot meal and want to use beef, it is a great way of adding a lot of flavour for a lot cheaper than if you were using brisket or another cut of beef.
You want around 6 pieces (2-3 inches in length) of oxtail for this recipe to give you a decent amoumt of meat in your stew. Whenever I have bought oxtail from a butcher it is already chopped into pieces but if not you can always ask the butcher to chop it for you before you buy it.
Start off by adding the oil to a large cooking pot over a medium heat. Season the oxtail pieces with a little salt and pepper and add them to the pot.
Cook the pieces for a few minutes until each side is brown to seal them, then remove them from the pot and set them to one side.
Add the garlic, onions, spring onions, allspice and paprika to the pot and fry for 2 minutes continuously stirring so it does not stick and burn.
Add the curry powder, tomato puree and worcestershire sauce and stir for another minute.
Add the oxtail pieces back to the pot and stir to combine all of the spice and onion mixture with the meat.
Next add the chopped sweet potato ansd stir to combine with the other ingredients
Add the beef stock and chilli and stir well.
Bring to the boil and the let simmer for around 3 hours. When you have allowed to simmer for 2 hours add the beans and allow to heat through for the last hour. Once the stew has cooked and thickened remove the bones from the pot, there will be no meat left on them (you can leave the bones in to serve but I always remove them if serving to other people)
You can serve this with rice but I find it filling enough so I serve it on its own