Entree: Antigua and Barbuda – Central Culinary Region – Stewed Oxtail

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 40 min

Total 3 hrs

Ingredients

- 8 oxtail pieces, approx. 3 lb (1.36 kg) total, trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) Caribbean browning sauce or dark soy sauce
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 scallions (green onions), chopped (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 1 whole Scotch bonnet pepper (leave whole for mild heat or split for more heat) (about 15 g)
- 3 sprigs fresh thyme (about 3 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 cup (240 g) canned crushed tomatoes
- 2 medium carrots, cut into 1-inch (2.5 cm) pieces (about 8 oz / 225 g)
- 1 cup (200 g) canned butter beans, drained
- 2 bay leaves
- 1 tsp (5 g) ground allspice (pimento)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) dark rum (optional, traditional for depth)
- 1 tbsp (15 ml) lime juice (about 1 lime) or to taste
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the oxtail pieces dry and season lightly with 1 tsp (5 g) kosher salt and 1/2 tsp (2 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
2. Working in batches if needed, brown the oxtail pieces on all sides until deeply caramelized, 6–8 minutes per batch. Transfer browned pieces to a plate and set aside. Add 2 tbsp (30 ml) Caribbean browning sauce or dark soy sauce to the pot to deglaze, scraping up browned bits.
3. Reduce heat to medium, add the chopped onion 1 large (about 8 oz / 225 g), chopped scallions (about 4 oz / 115 g), and minced garlic (about 9 g). Sauté until softened and fragrant, about 4–5 minutes.
4. Stir in 2 tbsp (30 g) tomato paste and cook 1–2 minutes, then add 1 cup (240 g) crushed tomatoes, 1 cup (240 ml) beef broth, 3 sprigs fresh thyme (about 3 g), 2 bay leaves, and 1 tsp (5 g) ground allspice. Return the browned oxtail pieces to the pot along with any accumulated juices.
5. Bring to a gentle simmer, cover, and reduce heat to low. Braise gently for 2 to 2 1/2 hours, turning pieces once, until the oxtail is tender and the meat pulls from the bone.
6. Add the 2 medium carrots (about 8 oz / 225 g) and 1 cup (200 g) drained butter beans to the pot during the last 25–30 minutes of cooking so they become tender but not mushy.
7. If using, stir in 1 tbsp (15 ml) dark rum and 1 tbsp (12 g) brown sugar, then adjust seasoning with 1 tbsp (15 ml) lime juice and additional salt to taste. Simmer uncovered 5–10 minutes to meld flavors and thicken the sauce slightly.
8. Remove bay leaves and thyme stems. Garnish with 2 tbsp (8 g) chopped fresh parsley and serve hot. Stewed oxtail keeps well and often tastes better the next day after flavors have rested.