Entree: Virgin Islands, British – Stewed Oxtail (Caribbean-style slow-braised oxtail in a rich, spiced gravy with beans and root vegetables)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 10 min

Ingredients

- 3 lb (1.36 kg) oxtail pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) all-purpose flour for dredging
- 1 large onion, approx. 8 oz (225 g), chopped
- 3 cloves garlic, minced (about 9 g)
- 2 stalks scallions, chopped (about 30 g)
- 1 Scotch bonnet or habanero pepper, left whole or seeded for less heat
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock
- 2 cups (480 ml) water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) browning sauce (optional, for color)
- 3 sprigs fresh thyme (or 1 tsp/1 g dried thyme)
- 2 bay leaves
- 2 medium carrots, approx. 8 oz (225 g), peeled and chopped
- 1 can 15 oz (425 g) butter beans (lima beans), drained and rinsed
- 1 tbsp (12 g) brown sugar
- 2 tsp (10 g) salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) fresh parsley or additional chopped scallions for garnish

Instructions

1. Pat oxtail pieces dry, season lightly with salt and pepper, then dredge in the flour to coat; shake off excess.
2. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown oxtail pieces in batches until deep brown on all sides, about 4–5 minutes per side; remove and set aside.
3. Reduce heat to medium and add the chopped onion, scallions, and garlic to the pot; sauté until softened, about 4–5 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.
4. Return oxtail to the pot. Add beef stock, water, Worcestershire sauce, browning sauce if using, thyme sprigs, bay leaves, whole Scotch bonnet, brown sugar, and carrots. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 2½–3 hours until oxtail is very tender and falling from the bone.
5. Remove the Scotch bonnet (if left whole) and thyme sprigs and skim excess fat. Stir in drained butter beans and simmer uncovered 10–15 minutes to heat through and thicken the gravy slightly. Add lime juice and adjust salt and pepper to taste.
6. Garnish with chopped parsley or scallions and serve hot over rice, mashed cassava, or with boiled dumplings.