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Before you jump to Caribbean Oxtail Stew recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.
Healthy and balanced eating encourages a feeling of well being. Increasing our consumption of healthy foods while reducing the intake of unhealthy ones plays a part in a more balanced feeling. A piece of pizza does not cause you to feel as healthy as consuming a fresh green salad. This can be a problem, however, in terms of eating between goodies. Shopping for goodies can be a struggle because you have countless options. Here are some healthy snacks that can be used when you need a fast pick me up.
If you are looking for a speedy snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. Eating on the run may be more healthy with whole fiber chips and crackers. Whole grains are always better than refined grains included in white bread.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to caribbean oxtail stew recipe. To cook caribbean oxtail stew you only need 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Caribbean Oxtail Stew:
- You need 1.3 KG Oxtail
- Get 1 Large Onion
- You need 1 Carrot
- Get 1 Red Bell Pepper
- Use 1 tinned can of Butter Beans
- Get 1 Scotch Bonnet
- Use 1 Tsp Salt
- Get 1 Tsp Black Pepper
- Prepare 1 Tbsp Garlic Paste (3 Cloves)
- Prepare 2.5 Tbsp All Purpose Seasoning
- Get 1 Tbsp Paprika
- Prepare 1 Tbsp Thyme (Fresh or dried)
- Take 2 Tbsp Cornflour
- Use 3 Stock Cube (Beef or Veg)
- Take 2 Tbsp Worcestershire sauce (or Dark Soy sauce)
- Use 2 Tbsp Vegetable Oil
- Take 4 Cups Water
Instructions to make Caribbean Oxtail Stew:
- Wash the Oxtail meat (using lemon and white vinegar) before rinsing in water. Marinate the meat overnight or up to 5 hours (stored in fridge) in a bowl with; - 1 tsp Salt - 1 tsp Black Pepper - 1 tbsp Garlic Paste (3 Cloves) - 2.5 tbsp All Purpose - 2 tbsp Worcestershire sauce (or Dark Soy sauce) -
- When ready to cook, heat 2 tbsp of vegetable oil in a large deep skillet pan over medium/high heat. Sear oxtail until an overall golden brown and then remove the meat to set aside.
- Sauté 1 large diced onion and 1 chopped scotch bonnet until soft. Add the oxtail along with 4 cups of water, 3 beef/veg stock cube, 1 tbsp paprika and 1 tbsp thyme. Reduce the heat to low once brought to boil, cover and simmer for 2.5 hours until the meat is fork tender. Make sure to check the stew every 30 minutes, adding water if need be as you go along and stirring occasionally.
- 1.5 hours later, add 1 chopped carrot, 1 red bell pepper and 2 tbsp cornflour to thicken sauce. 30 minutes later, add 1 tin of butter beans.
- Serve with White Rice or Rice and Peas.
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