Entree: Dominica – Central Culinary Region – Stewed Oxtail (Rich slow-braised Caribbean oxtail in a deeply flavored brown gravy with root vegetables and island herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 40 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) oxtail, cut into segments
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) browning sauce (optional for color)
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 garlic cloves, minced
- 2 scallions (green onions), chopped (approx. 20 g)
- 1 large carrot, peeled and cut into chunks (approx. 4 oz / 115 g)
- 1 cup (200 g) yam or sweet potato, peeled and cut into 1-inch pieces
- 1 Scotch bonnet pepper, left whole (optional)
- 2 tsp (4 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) ground allspice (pimento)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 1 tbsp (15 ml) lime juice
- Salt and freshly ground black pepper to taste
- Cooked rice or boiled provisions for serving

Instructions

1. Season the oxtail pieces with salt and pepper, then dredge lightly in the flour, shaking off excess.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the oxtail in batches and brown on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
3. Reduce heat to medium, add the onion, garlic and scallions to the pot and sauté until softened, about 5 minutes. Stir in the brown sugar, tomato paste, Worcestershire sauce, browning sauce if using, thyme and ground allspice and cook 1–2 minutes to combine.
4. Return the browned oxtail to the pot, add the beef stock, bay leaf and the whole Scotch bonnet pepper, bring to a gentle boil, then reduce heat to low and cover.
5. Simmer gently, partially covered, for 2 1/2 to 3 hours until the oxtail is tender and beginning to fall from the bone; add more stock or water if necessary to keep the pieces partially submerged.
6. Add the carrot and yam or sweet potato during the last 30–40 minutes of cooking so they become tender but hold their shape.
7. Remove and discard the bay leaf and Scotch bonnet pepper. Stir in the lime juice and adjust salt and pepper to taste.
8. Serve the stewed oxtail hot with steamed rice or boiled provisions, spooning the rich brown gravy and vegetables over the top.