Classic Brown Stew Oxtail
Recipe Overview
Overview
The Classic Brown Stew Oxtail is a dish that truly embodies the essence of Caribbean comfort food. The process begins with marinating the oxtail, allowing it to soak up a blend of spices and aromatics overnight. This step is crucial, as it infuses the meat with rich flavors that will develop further during cooking.
Browning the oxtail in a pot not only seals in the juices but also creates a beautiful caramelization that enhances the overall taste. As the oxtail simmers, the addition of coconut milk introduces a creamy sweetness that balances the savory elements of the dish. The inclusion of fresh herbs and spices, like thyme and Scotch bonnet pepper, elevates the flavor profile, making each bite a delightful experience.
The slow cooking process is essential for achieving tender, fall-off-the-bone meat. As the oxtail braises, it releases its natural flavors into the broth, creating a rich and hearty sauce that pairs perfectly with rice or bread. This dish is not just a meal; it’s a celebration of Caribbean culinary traditions that brings family and friends together around the table.
Whether you’re preparing it for a special occasion or a cozy weeknight dinner, Classic Brown Stew Oxtail is sure to impress and satisfy. It’s a dish that warms the heart and soul, making it a beloved favorite in many households.
Recipe Details
Steps & Tips
Heat vegetable oil in a braising pot.
Brown the oxtail pieces in the pot without overcrowding.
Tip: Marinate oxtail for at least 3 hours for better flavor.
Add the remaining marinade, including onion, scallion, and garlic.
Add about six cups of water to the pot and stir.
Add diced tomato, allspice berries, and bay leaves.
Tip: Do not peel ginger; the skin contains flavor.
Grate ginger directly into the pot.
Bring the mixture to a boil, then reduce heat to simmer.
Tip: Use low and slow cooking to develop better flavors.
Simmer for 2 and 1/2 hours.
Skim off impurities that rise to the top.
Tip: You can use beef or chicken stock instead of water for added flavor.
Reduce heat to maintain a simmer.
Add bell peppers, thyme, red kidney beans, and Scotch bonnet pepper.
Tip: Rinse canned beans to remove brine before adding them to the dish.
Add coconut milk and stir to combine.
Cook uncovered for 20 to 25 minutes.
Taste and adjust salt as needed.
Tip: Add Scotch bonnet pepper towards the end for finishing flavor.
Tip: Taste and adjust salt at the end of cooking for best results.
Add chopped scallion and mix well.
Turn off the stove and let the residual heat thicken the sauce.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marinating oxtail overnight enhances its flavor and tenderness.
- •Browning the meat before braising adds depth to the dish.
- •Coconut milk adds a creamy texture and sweetness to the stew.
- •Using low and slow cooking methods helps break down the tough fibers in oxtail.
