stewed oxtail

With winter around the corner I thought I’d share a lovely soul warming comfort dish, packed with pure Caribbean goodness. While oxtails use to be ‘poor man’s’ food, the price today tells a different story. So if you can’t source or afford oxtails, you can certainly use turkey neck cut into pieces. Based on the typical brown-sugar stewing method we use in the Caribbean, these oxtail will be properly seasoned, falling off the bone and you’ll definitely be excited to serve this up.

You’ll need…

2-3 lbs oxtails (trimmed)
1 small onion (diced)
1/3 scotch bonnet (diced)
6 grape tomatoes (any tomato will work)
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt (adjust)
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
1/4 teaspoon black pepper
2-4 drops angostura bitters (optional)
1 tablespoon veg oil
1 heaping tablespoon brown sugar (golden)
1 cup navy beans (soaked)
1 scallion
2 cloves garlic
6 allspice berries
4 sprigs thyme
1 + 1/2 cup water
1 cup coconut…

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