OXTAIL STEW BAJAN STYLE

oxtail

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are lower in fat and cost less than oxtail.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and water with bouillon is more economical.

Season the oxtail with paprika, black pepper, all-purpose seasoning, jerk seasoning, and molasses, mixing well.

Cover the seasoned oxtail and refrigerate for about 12 hours if possible.

Heat extra virgin olive oil in a saucepan.

Add chopped garlic and onion to the oil and sauté briefly.

Add the seasoned oxtail to the saucepan and brown for a couple of minutes.

Add fresh thyme and stir everything together.

Pour in the water that the meat was washed in, just enough to cover the meat.

Add a little brown sugar for color, ensuring not to add too much.

Turn the stove to low and cover the saucepan, letting it cook for exactly two hours.

After two hours, skim off excess oil from the top of the stew.

Check the tenderness of the meat with a fork, ensuring it is falling off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary