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Caribbean Pot Oxtail Recipe

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Instant Pot Jamaican Oxtail Stew Pressure Luck Cooking
Instant Pot Jamaican Oxtail Stew Pressure Luck Cooking from pressureluckcooking.com

Description

This Caribbean Pot Oxtail recipe is a classic dish that has been passed down from generation to generation. It’s a hearty and comforting meal that will warm your heart and soul. The oxtails are slow cooked in a flavorful and aromatic sauce with herbs, spices and vegetables. This dish is a staple in Caribbean cuisine and can be served with rice, potatoes, plantains and more.

This recipe is easy to follow and the results are delicious. The oxtails are tender and fall off the bone. The sauce is thick and flavorful with a hint of sweetness. The vegetables are cooked just right and all the flavors come together in a beautiful harmony.

This dish is perfect for a weeknight meal or special occasion. It’s sure to be a hit with family and friends. So, let’s get cooking!

Prep Time

15 minutes

Cook Time

3-4 hours

Ingredients

  • 2 lbs oxtails, trimmed of fat
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 carrots, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/4 cup dark rum
  • 2 cups beef broth
  • 1/2 cup coconut milk
  • 2 tablespoons brown sugar
  • 2 tablespoons freshly chopped parsley
  • 1/4 cup olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the oxtails and brown on both sides for about 5 minutes.
  3. Add the onion, garlic, bell peppers, carrots, thyme, oregano, allspice, cinnamon, nutmeg and salt. Cook for about 5 minutes until vegetables are softened.
  4. Add the Worcestershire sauce, tomato paste, dark rum, beef broth, coconut milk and brown sugar. Stir to combine.
  5. Bring to a boil, then reduce to a simmer and cover. Simmer for 3-4 hours, stirring occasionally, until oxtails are tender and falling off the bone.
  6. Uncover and simmer for an additional 30 minutes, stirring occasionally, until sauce has thickened.
  7. Stir in the freshly chopped parsley and serve hot with rice, potatoes, plantains or your favorite side dishes.

Equipment

  • Large pot
  • Wooden spoon
  • Measuring spoons

Notes

You can substitute beef broth with chicken broth or vegetable broth.

Nutrition: Per Serving

Calories: 422 | Protein: 24 g | Fat: 24 g | Carbohydrates: 16 g | Fiber: 3 g | Sugar: 8 g | Sodium: 772 mg

Recipe Tips

  • Be sure to trim off all the fat from the oxtails before cooking.
  • If the sauce is too thick, add a bit more beef broth or coconut milk.
  • You can add additional vegetables such as diced potatoes, celery or mushrooms.
  • If you want a spicier dish, add a few dashes of hot sauce.
  • This dish can be made in a slow cooker. Cook on low for 8-10 hours.

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