Oxtail Stew
Around 35% fewer calories and significantly lower saturated fat, oxtail browned and braised a day ahead with all surface fat chilled and removed, butter beans added to extend the stew, with the authentic allspice, thyme, scotch bonnet, and deep slow-braised richness of the classic Caribbean dish.
Caribbean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 600g oxtail with salt, pepper, allspice, and thyme; marinate 1 hour. Dice 1 onion, mince 2 garlic cloves, grate 15g ginger. Drain and rinse 200g butter beans. Have ready: 200g canned tomatoes, 150ml beef stock, soy sauce, Worcestershire sauce, tomato purée, browning sauce, bay leaf, scotch bonnet, steamed rice, and fried plantain.
Sear
Heat 0.5 tsp oil in a medium heavy casserole or Dutch oven over high heat. Brown oxtail in 1–2 batches, 3–4 minutes per batch, until deeply caramelised. Set aside. Temperature should reach 200C+ for proper browning.
Saute
In the same pot over medium heat, cook onion 4–5 minutes until softened. Add garlic and ginger, cook 1 minute until fragrant. Stir in tomato purée and browning sauce, cook 1 minute until darkened.
Braise
Return oxtail to pot. Add tomatoes, stock, soy sauce, Worcestershire sauce, bay leaf, and whole scotch bonnet. Bring to a simmer, cover tightly, braise over lowest heat 2–2.5 hours until meat falls from bone. Cool, refrigerate overnight, lift and discard solidified fat.
Simmer
Reheat stew over medium heat. Add butter beans, simmer 10–12 minutes until warmed through and sauce thickens. Remove scotch bonnet and bay leaf, adjust seasoning to taste.
Plate
Ladle stew into bowls and serve over steamed rice with fried plantain alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.