Caribbean Oxtail Stew

By bjlazyl

Ingredients

• 3 tbsp. canola oil
• 2 lb. oxtails, cut into 2″ pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. tomato paste
• 1 tbsp. minced ginger
• 6 cloves garlic, minced
• 2 large yellow onions, chopped
• 1 small carrot, chopped
• 1 rib celery, chopped
• 2 tbsp. flour
• 4 cups beef stock
• 1 tbsp. whole allspice berries
• 4 sprigs thyme
• 2 habanero chiles
• 2 tbsp. light brown sugar
• 1 tbsp. Worcestershire sauce
• 4 scallions, roughly chopped
• Cooked rice, for serving

Details

Adapted from saveur.com

Preparation

Step 1

Heat oil in an 8-qt. Dutch oven over medium-high heat; season oxtails with salt and pepper. Add to pot; cook, turning once, until golden brown, about 5 minutes. Transfer to a plate; set aside. Add tomato paste, ginger, garlic, onions, carrot, and celery; cook until soft, about 4 minutes. Add flour; cook until smooth, about 2 minutes. Return oxtails to pot with stock, allspice, thyme, and chiles; boil. Reduce heat to medium-low; cook, covered, until oxtails are tender, about 1 1⁄2 hours.

Add sugar and Worcestershire to pot and cook until liquid is reduced, about 5 minutes. Garnish with scallions and serve with rice.