CARIBBEAN OXTAIL STEW

facebook share image   twitter share image   pinterest share image   E-Mail share image



Caribbean Oxtail Stew image

This recipe comes from "The Illustrated Food and Cooking of the Caribbean Central and South America" by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot.

Provided by threeovens

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/2 lbs oxtails, chopped into pieces
1 onion, finely chopped
3 bay leaves
4 fresh thyme sprigs
3 whole cloves
7 1/2 cups water
15 ounces lima beans or 15 ounces navy beans, drained
2 garlic cloves, crushed
1 tablespoon tomato paste
14 ounces diced tomatoes
1 teaspoon ground allspice
1 hot chili pepper
salt & freshly ground black pepper

Steps:

  • In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
  • Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
  • Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).

Nutrition Facts : Calories 120.9, Fat 0.9, SaturatedFat 0.2, Sodium 324.5, Carbohydrate 24.3, Fiber 6.5, Sugar 4.9, Protein 6.1

There are no comments yet!