Oxtail stew is the traditional dish for entertaining family and friends in many parts of the Caribbean. If you’re not a fan of oxtail, you could use beef short ribs instead.
- Oxtails 1 kg
- All-Purpose Flour 2 Tbs
- Salt and Freshly Ground Black Pepper to taste
- Olive Oil 2 Tbs
- Tomato Puree 1 cup
- Fresh Ginger 1 thumb-sized knob, peeled and finely chopped
- Garlic 5 cloves, finely chopped
- Onions 2 large, chopped
- Carrot 1 large, chopped
- Celery 1 stalk, chopped
- Beef Stock 3 cups
- Allspice Powder 2 tsp
- Fresh Thyme leaves only, 2 Tbs
- Brown Sugar 2 Tbs
- Worcestershire Sauce 2 Tbs
- Green Onions 2, sliced, for garnish
- Heat the olive oil in a Dutch oven or large ovenproof skillet. Sprinkle the oxtails with salt and pepper and dust with flour. Brown on all sides in the oil, turning only when the meat releases easily from the pan. Remove to a plate and set aside.
- Add the tomato puree, ginger, garlic, onions, carrot, and celery to the skillet. Sauté for about 3 minutes then add the allspice, thyme, sugar and Worcestershire sauce. Return the oxtails to the pan and cover with a lid or foil. Bake in a 325˚F oven for 90 minutes, or until the meat is very tender.
- Carefully remove the oxtails and vegetables from the sauce and store, covered, in the fridge. Pour the sauce into a jug and refrigerate for a few hours, or overnight, until the fat rises to the top of the jug and congeals.
- Remove the fat from the sauce and reserve for another use if you wish.
- Place the oxtails in a clean ovenproof dish and pour the sauce over. Reheat in a 325˚F oven or on the stove top. Garnish with green onions.