Oxtail Stew (Bahamas)
July 20, 2016
"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!"
- Serving Size: 1 (644.3 g)
- Calories 923.4
- Total Fat - 73 g
- Saturated Fat - 36 g
- Cholesterol - 632.4 mg
- Sodium - 5487.4 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 5.4 g
- Sugars - 7 g
- Protein - 49.1 g
- Calcium - 1545.3 mg
- Iron - 19.6 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.3 mg
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!
Tips & Variations
No special items needed.