Caribbean Oxtail Stew
A rich, deeply flavored stew with tender oxtail braised in aromatic spices, coconut milk, and root vegetables. This traditional Caribbean comfort dish is slow-cooked until the meat falls off the bone.
- Total time
- 180 min
- Servings
- 4
- Calories
- 685
- Protein
- 48g
Ingredients
- 3 lbs oxtail, cut into 2-inch pieces
- 3 tbsp vegetable oil
- 2 medium onions, diced
- 6 cloves garlic cloves, minced
- 3 sprigs fresh thyme sprigs
- 1 tbsp allspice berries
- 1 whole scotch bonnet pepper, whole
- 2 leaves bay leaves
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 cups beef broth
- 1 can (13.5 oz) coconut milk
- 1 lb potatoes, cubed
- 3 medium carrots, chunked
- 2 stalks celery stalks, chopped
- 1 medium sweet potato, cubed
Instructions
- 1
Pat oxtail pieces dry with paper towels and season generously with salt and pepper.
- 2
Dice onions, mince garlic, and chop carrots, celery, and potatoes into chunks.
- 3
Heat oil in a large Dutch oven over medium-high heat until shimmering.
- 4
Working in batches, brown oxtail pieces on all sides (3-4 minutes per side). Transfer to a plate.
- 5
Add diced onions and celery to the pot, sauté until softened, about 5 minutes.
- 6
Stir in minced garlic and cook for 1 minute until fragrant.
- 7
Return oxtail to pot. Add beef broth, coconut milk, thyme, allspice, bay leaves, and whole scotch bonnet pepper.
- 8
Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
- 9
Add potatoes, carrots, and sweet potato. Simmer uncovered for 45 minutes until vegetables are tender and meat is fall-apart soft.
- 10
Remove scotch bonnet pepper, thyme sprigs, and bay leaves. Taste and adjust seasoning with salt and pepper.
Tools you’ll need
- large Dutch oven (5-6 quart)
- cutting board
- chef's knife
- wooden spoon
- paper towels
- measuring spoons
- measuring cups
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