July 20, 2016
Comfort Food, Dinner, Main Dish,
Beef, Vegetables, Onions, Carribbean, Budget-Friendly, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Herbs more
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"While examining interesting items on the Caribbean shelf at the grocery store, I saw a customer pick up a bottle of browning sauce. I asked her what it was for, and she said "Oxtail Stew!". Now here's a recipe to match. Recipe is from a Bahamian Facebook group. This has a long cook time... wondering if anyone could adapt to a slow cooker? NOTE!!! Recipe was modified for lesser amount of salt and red pepper, based on PanNan's review!"
In a large bowl, combine the oxtails, paprika, black pepper, salt, onions, scallions, garlic, 4 sprigs of the thyme (set the remaining 2 sprigs aside) and hot sauce. Toss the oxtails and spices in the bowl until all pieces of the oxtail are evenly coated.
Cover the bowl with foil paper and allow the oxtails to marinate overnight.
After marinating, place the oxtails into a large pot. Pour 3-cups of beef broth over the oxtails and bring to a boil. Stir occasionally.
Reduce heat and simmer, covered, for approximately two hours, stirring occasionally. Add a little of the remaining beef broth or a half a cup of water if the liquid level gets low.
After the two hours, add the browning sauce, tomato sauce, and remaining thyme sprigs. Continue to simmer for 60 minutes, stirring occasionally.
Add the butter beans and crushed red pepper. Continue to cook for another 60 minutes, stirring occasionally.
During the final hour of cooking, prepare a pot of white rice.
When done, turn off the oxtails and stir them one more time. Serve the oxtails over a bed of white rice or rice n’ peas and enjoy!
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I chose this recipe for Culinary Quest 3. I added an extra can of the butter beans because it made a lot of stew and I wanted beans in every bowl. Also, I used half of the crushed red pepper flakes which turned out to be the right decision. We like spicy and with the reduced pepper, it was at the limit of our heat tolerance. I wish I had reduced the salt as well. It was way too salty for us. I think 4 teaspoons of salt, instead of 4 tablespoons would have been plenty. Other than the saltiness, it had great flavor and the meat was as luscious as butter. I put more rice in the bowl to help absorb the salt.