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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 10 min

Ingredients

Oxtail pieces, 1.36 kg gross; estimated 680 g raw edible meat and fat after bone removal
Vegetable oil, 30 ml (about 28 g)
All-purpose flour, 16 g
Onion, 225 g, chopped
Garlic, 9 g, minced
Scallions, 30 g, chopped
Scotch bonnet pepper, 1 pepper (estimated 10 g), left whole or seeded
Tomato paste, 30 ml (about 32 g)
Beef stock, 240 ml (about 240 g)
Water, 480 ml (480 g)
Worcestershire sauce, 15 ml (about 17 g)
Browning sauce, 15 ml (about 18 g), optional
Fresh thyme, 3 sprigs (estimated 3 g)
Bay leaves, 2 leaves (estimated 0.4 g)
Carrots, 225 g, peeled and chopped
Butter beans (lima beans), 1 can, 425 g gross; drained and rinsed, estimated 255 g edible beans
Brown sugar, 12 g
Salt, 10 g maximum, adjusted to taste
Black pepper, 2 g, ground
Lime juice, 30 ml (about 31 g)
Fresh parsley, 8 g, chopped, for garnish

Instructions

1. Pat the oxtail dry. Season lightly with some of the salt and pepper, dredge in the flour, and shake off excess.
2. Heat the oil in a large heavy pot over medium-high heat. Brown the oxtail in batches, about 4–5 minutes per side, then set aside.
3. Reduce heat to medium. Add the onion, scallions, and garlic; cook until softened, about 4–5 minutes. Stir in the tomato paste and cook for 1–2 minutes.
4. Return the oxtail to the pot. Add the beef stock, water, Worcestershire sauce, optional browning sauce, thyme, bay leaves, Scotch bonnet, brown sugar, and carrots. Bring to a simmer, cover partially, and cook gently over low heat for 2½–3 hours, until very tender.
5. Remove the Scotch bonnet and bay leaves, and remove the thyme stems. Skim excess fat. Stir in the drained, rinsed beans and simmer uncovered for 10–15 minutes. Stir in the lime juice and adjust salt and pepper to taste.
6. Garnish with parsley and serve hot.