How to make Stewed Oxtail | Caribbean stewed oxtail

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Using bouillon cubes is a budget-friendly alternative.

Wash the oxtail and add 1 teaspoon of salt, mixing it in.

Add 2 tablespoons of homemade green seasoning to the oxtail and mix well.

Chop and add 1/2 of a white onion, 1 tomato, a sprig of fresh thyme, fresh parsley, and fresh spring onions to the oxtail, mixing everything together.

Add a splash of tomato ketchup and a tiny bit of browning to the mixture, then mix again.

Wrap the marinated oxtail and let it marinate overnight, or for a few hours if short on time.

In a hot pan, add vegetable oil and brown sugar, watching it closely until it reaches a red amber color.

Once the sugar is at the right color, add the marinated oxtail to the pan, coating it in the sugar.

Cook the oxtail for about 10 minutes, turning it occasionally to brown it evenly and let it spring its juices.

Add 1 cup of hot water to the mixing bowl that had the marinating oxtail, then add this water to the pan after 5-6 minutes of cooking.

Cover the pan and let it cook for another 5 minutes to allow the oxtail to spring more juices.

After 10 minutes of cooking, remove the lid and allow the juices to reduce and cling to the meat.

Add creamed coconut to the pan and let it melt down.

Add the bowl of water with the remaining seasoning from the marinating process to the pan, mixing well.

Turn the heat down to low and add 1 chopped carrot to the mixture.

Cover the pan and cook for about 35 minutes.

After 35 minutes, stir the mixture and cover again, cooking for another 30-35 minutes until the oxtail is tender and falling off the bone.

Cooking Techniques

Equipment Needed

Spice Level: