Entree: Trinidad and Tobago – National Cuisine – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean-spiced brown gravy with vegetables and butter beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 55 min

Total 3 hrs 15 min

Ingredients

- 3 lb (1.36 kg) oxtail pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) browning sauce
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) ground allspice (pimento)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 whole scotch bonnet pepper, left whole for flavor or pierced if you want heat
- 3 cups (720 ml) beef stock
- 2 carrots, sliced
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 15 oz (425 g) canned butter beans, drained and rinsed
- 2 tbsp (30 g) brown sugar
- Salt and black pepper to taste
- 2 tbsp (30 ml) cornstarch mixed with 2 tbsp (30 ml) cold water, if a thicker gravy is desired

Instructions

1. Pat the oxtail dry and season generously with salt and black pepper. Heat oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Brown the oxtail in batches, about 6–8 minutes per batch, turning to get a deep mahogany crust; remove browned pieces and set aside.
3. Reduce heat to medium, add the chopped onion and cook until softened and beginning to brown, about 6 minutes. Add the garlic and cook 1 minute more.
4. Stir in the tomato paste and cook 1–2 minutes, scraping browned bits from the pot. Add the browning sauce, Worcestershire sauce, and brown sugar; stir to combine.
5. Return the oxtail to the pot. Add the beef stock, thyme, bay leaves, allspice, and whole scotch bonnet pepper. Bring to a gentle simmer, then cover and reduce heat to low.
6. Simmer gently until the oxtail is very tender, about 2 to 2½ hours, stirring occasionally and skimming excess fat as needed.
7. Add the carrots and potatoes and continue to simmer, uncovered, until the vegetables are tender, about 25–30 minutes.
8. Stir in the drained butter beans and simmer 5–10 minutes to heat through. Taste and adjust seasoning with salt and pepper.
9. If you prefer a thicker gravy, whisk the cornstarch slurry and stir into the stew; simmer 2–3 minutes until slightly thickened.
10. Remove and discard the scotch bonnet pepper before serving if you left it whole. Serve hot with rice, roti, or crusty bread.