Entree: Anguilla – Central Culinary Region – Stewed Oxtail (Slow-braised oxtail in a deeply seasoned Caribbean gravy with root vegetables, served over rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 2.5 lb (1.1 kg) oxtail pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 1.5 cups / 170 g)
- 4 cloves garlic, minced
- 3 scallions, chopped (white and green parts)
- 1 Scotch bonnet or habanero pepper, pierced (leave whole for milder heat)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) browning sauce or dark soy sauce
- 1 tsp (2 g) ground allspice (pimento)
- 1 tsp (5 g) black pepper
- 1.5 tsp (9 g) kosher salt, adjust to taste
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 2 medium potatoes, cut into 1-inch pieces (about 10 oz / 280 g)
- 1 cup (240 ml) canned butter beans, drained (or 1 cup / 170 g cooked)
- 4 cups (960 ml) beef stock
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 tbsp (30 ml) lime juice (fresh)
- 2 cups (380 g) long-grain white rice
- 4 cups (960 ml) water (for rice)
- Salt and freshly ground pepper to finish

Instructions

1. Pat oxtail pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown oxtail in batches until deeply caramelized on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add onion and carrots to the pot and sauté until softened, 5–6 minutes. Add garlic, scallions and tomato paste and cook 1–2 minutes until fragrant and tomato paste darkens.
3. Stir in Worcestershire, browning sauce, allspice and deglaze with a splash of beef stock scraping up browned bits. Return oxtail to pot, add remaining beef stock, bay leaves, thyme and whole Scotch bonnet pepper, bring to a simmer.
4. Cover, reduce heat to low and simmer gently 2 to 2 1/2 hours, until oxtail is tender and nearly falling from the bone. Check periodically and add more stock or water if liquid drops too low.
5. Meanwhile, cook rice: rinse rice and combine with 4 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes.
6. With 30 minutes remaining on the oxtail, add potatoes and butter beans to the pot; adjust seasoning with salt and pepper. Remove the Scotch bonnet before serving if less heat is desired; mash a little pepper into the sauce for extra heat if preferred.
7. Finish with lime juice and adjust thickness by simmering uncovered briefly if needed. Remove bay leaves and thyme stems.
8. Serve stewed oxtail ladled over steamed rice, garnish with sliced scallions and a squeeze of fresh lime.