Entree: Dominica – Northern Culinary Region – Stewed Oxtail (Caribbean-style slow-braised oxtail in a savory, herb-scented brown gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 3 lb (1.36 kg) oxtail pieces, rinsed and patted dry
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) browning sauce (or 1 tbsp Worcestershire sauce + 1 tbsp dark soy sauce)
- 1 large onion, chopped (about 8 oz/225 g)
- 4 scallions (green onions), chopped (white and green parts)
- 4 cloves garlic, minced (about 12 g)
- 1–2 Scotch bonnet peppers, whole (pierced) for heat, or 1 small for milder (remove before serving)
- 3 sprigs fresh thyme (or 1 tsp/1 g dried thyme)
- 1 tsp (2 g) ground allspice (pimento)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock
- 2 cups (480 ml) water
- 2 medium carrots, cut into chunks (about 8 oz/225 g)
- 2 medium potatoes, peeled and cut into chunks (about 12 oz/340 g)
- 1 (15 oz/425 g) can butter beans or lima beans, drained and rinsed
- 1 tbsp (15 ml) brown sugar (optional)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Toss oxtail pieces with browning sauce, 1/2 tsp salt, and 1/4 tsp pepper. Heat oil in a heavy Dutch oven over medium-high heat and brown oxtail in batches on all sides, about 3–4 minutes per side. Remove and set aside.
2. Reduce heat to medium, add onion, scallions, and garlic to the pot and sauté until softened, about 5 minutes. Stir in tomato paste and cook 2 minutes to caramelize.
3. Add browned oxtail back to the pot. Pour in beef stock and water to just cover the meat. Add thyme sprigs, Scotch bonnet (pierced), ground allspice, remaining salt and pepper, and brown sugar if using.
4. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours until meat is very tender and beginning to fall from the bone. Skim fat from the surface as needed.
5. Add carrots and potatoes, cover, and continue simmering 20–30 minutes until vegetables are tender. Stir in butter beans and simmer 5 more minutes to heat through and meld flavors. Remove Scotch bonnet and thyme stems.
6. Taste and adjust seasoning. Garnish with chopped parsley or cilantro and serve with steamed rice, breadfruit, or provisions.