An easy, hearty and healthy dish that is also sure to impress. Packed full of protein, vegetables, flavours and textures, this Oxtail Stew is a full-proof dish an a sure go-to on those days/weeks/nights when you’re not sure what to cook.
Serves : 6
Prep Time : 20 MINUTES
Cooking Time : 4 HOURS
Ingredients
Method
– In a bowl, mix the Worcestershire sauce, soy sauce, salt, garlic and herb seasoning, brown sauce, sugar, paprika, and both peppers to create a paste.
– Heat the vegetable oil in a large, oven-friendly pot over high heat, and sear the oxtail on all sides until golden brown, approximately 3 minutes on each side. Remove the oxtail from the pot and set aside.
– In the same pot, sauté the carrots, garlic, celery, and onion until they begin to go soft, approximately 5 minutes.
– Add the broth, thyme, rosemary, and bay leaf and bring the mixture to a boil. As soon as it starts boiling, add the oxtail and reduce the heat to low. Cover the pot, and allow the mixture to simmer for 3 hours, or until the oxtail is completely tender and falling apart.
– Remove the lid and bring the heat back up to medium. Stir mixture from time to time and wait for the stew to thicken, which should take around 5 minutes. Once the stew’s consistency is to your liking, it is ready to serve.
– This is best enjoyed Jamaican style, poured over warm rice and peas or baked plantains.
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