Slow-Braised Oxtail Stew
This rich oxtail stew is cooked low and slow until the meat is deeply flavored and tender enough to fall from the bone. Browning sauce, thyme, and allspice give it the dark, savory character found in many Caribbean-style stews.
Prep
25m
Cook
2h 45m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 30mlVegetable Oil
- 1.2kgOxtail (cut into sections)
- 200gOnion (finely chopped)
- 14gGarlic (crushed)
- 180gCarrot (finely chopped)
- 140gCelery (finely chopped)
- 35gTomato Paste
- 15mlBrowning Sauce
- 900mlBeef Stock
- 2pcsBay Leaf
- 8gFresh Thyme
- 2gAllspice
- 4gBlack Pepper
- 10gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat.
- 02
Brown the oxtail well on all sides, working in batches if needed so the pieces sear instead of steam.
- 03
Add the onion, carrot, and celery and cook until the vegetables begin to soften. Stir in the garlic and cook briefly.
- 04
Add the tomato paste and cook for a minute to deepen its flavor, then stir in the browning sauce.
- 05
Pour in the beef stock and add the bay leaves, fresh thyme, allspice, black pepper, and salt.
- 06
Bring the stew to a gentle simmer, cover, and cook over low heat until the oxtail is very tender and nearly falling from the bone.
- 07
Uncover for the last part of cooking if the sauce needs to reduce slightly.
- 08
Remove the bay leaves, taste for seasoning, and serve hot.
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