Bajan Oxtail Stew is a rich and hearty dish bursting with flavor, offering a taste of Caribbean cuisine right in your kitchen. This main course features tender oxtail pieces simmered to perfection in a savory blend of spices, complemented by a vibrant mix of vegetables. Perfect for a family dinner, this dish promises warmth and satisfaction.
Ingredients
🐂 3 lbs oxtails
🧂 3/4 teaspoon Himalayan Pink Salt, ALL NATURAL HIMALAYAN PINK SALT
🍅 1 large tomato, diced
🧅 2 large onions, chopped
🌿 2 scallions
🥒 2 celery stalks, diced
🌶️ 1 cup bell peppers, diced, mixed colors
🫘 1 cup Lima beans, frozen
🌶️ 1/4 teaspoon black pepper
🌶️ 1/4 teaspoon all-purpose seasoning
🍅 3 tablespoons Heinz Tomato Ketchup
🍶 1 tablespoon Worcestershire sauce
🍯 1 tablespoon Grandma's Molasses
🍈 1 tablespoon Great Value Extra Virgin Olive Oil
🧄 1 whole head of garlic, chopped, approximately 1/4 cup
🌿 Fresh thyme sprigs
🌶️ Paprika
🦀 Old Bay Seasoning, McCormick
🌕 Turmeric
🌶️ Walker's Wood Traditional Jamaican Jerk Seasoning Mild
🍯 Browning sauce
🧈 A small piece of butter
💧 Water, approximately 2 cups initially, plus more if needed to cover meat
Instructions
1- Preparation:
- Wash and clean the oxtails thoroughly.
2- Season the Oxtails:
- In a large mixing bowl, combine the oxtails with paprika, black pepper, Old Bay Seasoning, turmeric, all-purpose seasoning, jerk seasoning, molasses, and Himalayan Pink Salt.
- Mix well to ensure the oxtails are completely coated. For best results, cover and refrigerate for 12 hours.
3- Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add chopped garlic and a portion of the chopped onions. Sauté until fragrant.
4- Brown the Meat:
- Add the seasoned oxtails to the pot.
- Stir and fry for approximately 5 minutes to lightly brown the meat.
5- Simmer with Thyme:
- Add fresh thyme sprigs to the pot and pour in the seasoned liquid from the mixing bowl.
- Add additional water to cover the oxtails. Stir in the browning sauce.
6- Slow Cook the Oxtails:
- Lower the heat to simmer. Cover and cook for about 2 hours, ensuring the oxtails become tender and the flavors meld together.
7- Add Vegetables:
- After cooking, skim off excess oil.
- Add the remaining onion, lima beans, sliced carrots, tomatoes, celery, bell peppers, ketchup, and butter.
- Increase heat to medium-high and cook for another 15 minutes, stirring occasionally.
8- Final Seasoning:
- Taste the stew and adjust seasonings as needed.
9- Serve:
- Serve hot alongside traditional "dry peas and rice" and desired side dishes.
Prep Time: 15 minutes (excluding marinating time)
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 6
Calories: ~300 per serving (varies based on specific ingredient quantities)
Protein: ~25g
Fat: ~18g
Carbohydrates: ~15g
Equipment: Large glass mixing bowl, Cutting board, Knife, Large spoon, Stainless steel pot, Stovetop (electric coil type), Fork, Small bowls, and measuring cups, Frying pan
Cooking Tips
- Advance Seasoning: Enhance flavor by chilling the seasoned oxtails for 12 hours.
- Slow and Low: Cook on low heat to achieve tenderness without drying out the liquid.
- Fat Skimming: Remove excess fat post-cooking or after refrigerating leftovers.
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