Entree: Antigua and Barbuda – Southern Culinary Region – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean gravy with aromatics and Scotch bonnet heat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.36 kg) oxtail, cut into pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 scallions (green onions), chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, whole with seeds removed for milder heat or chopped for more heat
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes or 1½ cups (360 ml) fresh chopped tomatoes
- 1 tbsp (15 ml) brown sugar or 1 tbsp (15 ml) dark molasses
- 2 tsp (10 ml) dried thyme or 2 tbsp (30 ml) fresh thyme leaves
- 1 tsp (5 ml) allspice (ground)
- 2–3 sprigs fresh thyme tied or 1 bay leaf
- 1–2 sprigs fresh parsley, chopped
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1–2 tbsp (15–30 ml) browning sauce or 1 tbsp (15 ml) soy sauce for color (optional)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1–2 potatoes, peeled and cut into chunks (optional) (about 10 oz / 285 g)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped cilantro or fresh parsley for garnish

Instructions

1. Rinse oxtail pieces and pat dry. Season with salt and pepper. Heat oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown oxtail in batches until deeply caramelized on all sides, about 4–6 minutes per side. Remove browned pieces and set aside.
3. Reduce heat to medium, add chopped onion, scallions, bell pepper, and sauté until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and brown sugar, cooking 1–2 minutes to develop flavor. Add diced tomatoes and stir to combine.
5. Return oxtail to the pot. Add beef stock, Worcestershire sauce, thyme, allspice, bay leaf or tied thyme sprigs, and browning sauce if using. Bring to a simmer.
6. Cover and simmer gently on low heat for 2–3 hours, or transfer to a 325°F (160°C) oven and braise for 2–3 hours, until oxtail is very tender and meat pulls from the bone.
7. About 45 minutes before the end of cooking, add carrots and potatoes (if using) so they become tender but not overcooked. Adjust liquid if needed; the sauce should reduce to a rich gravy.
8. Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley or cilantro.
9. Serve hot over plain boiled rice, pigeon peas and rice, or with breadfruit or roti according to Antiguan tradition.