Instructions
Step 1 Rinse and pat the oxtails dry, then season with salt, black pepper, paprika, thyme, and allspice. /n
Step 2 Heat vegetable oil in a large heavy pot over medium-high heat and brown the oxtails on all sides until deeply caramelized. Remove and set aside. /n
Step 3 In the same pot, sauté chopped onion, garlic, and ginger until fragrant and softened. Stir in tomato paste and cook for 1–2 minutes. /n
Step 4 Return the oxtails to the pot and add beef broth, water, Worcestershire sauce, soy sauce, and scotch bonnet pepper if using. Bring to a simmer. /n
Step 5 Cover and cook on low heat for 2 1/2 to 3 hours, stirring occasionally, until the meat is tender and falling off the bone. /n
Step 6 Add sliced carrots during the last 45 minutes of cooking and continue simmering until the gravy thickens. /n
Step 7 Meanwhile, rinse the rice under cold water. Bring 4 cups of water to a boil, add rice, reduce heat to low, cover, and cook for 15–18 minutes until tender. Fluff with a fork. /n
Step 8 In a small bowl, combine diced tomatoes, red onion, cucumber, and cilantro to create a fresh topping. /n
Step 9 Serve the oxtail stew over warm rice and spoon the fresh tomato mixture over the top before serving.
Storage and Reheating Tips
Store leftover oxtail stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed. Cooked rice can be stored separately for up to 4 days. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
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