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Choose another recipe:

Stew Oxtail
Served Throughout the Caribbean


Stew Oxtail5 lbs oxtail
1 bunch scallion
1/2 head garlic
1/2 onion (chopped)
1 piece ginger (chopped)
4 pimento peppers (red or green)
1 pk thyme
4 grains clove
1/2 tsp black pepper
1 sweet green pepper (sliced)
2 small lemons
2 tbsp burnt sugar
1 pot spoon vegetable oil
1/4 tsp salt
2 tbsp bread crumbs (optional)
2 cups water


Cut and squeeze the juice from the lemons onto the oxtail, rub the squeezed lemons on the oxtail,(lemon juice helps to remove the fresh smell), drain and wash again with plain water. Drain out all the water.
Blend all the seasonings in a blender - thyme, garlic, onion, ginger, pimentos & scallions
Season the oxtail using the salt, black pepper and blended seasoning mix. Marinate the oxtail in the seasoning mix for 30 minutes.
Under a medium fire, heat a medium sized pot or pan, add the burnt sugar, let the oxtail simmer in it. Add the oxtail without the seasoning mix, stir, then cover the pot. Cook for 5 to 10 minutes or until the oxtail is a nice dark brown color.
Add water, the oxtail seasoning mix, add the cloves, cook until the oxtail is tender. Test it by sticking with a fork.
Add the sweet pepper.
Let oxtail cook for 60 to 90 minutes. Add boiling water to the cooking process if the oxtail dries down too much. The water should be added 1 cup at a time. Reduce the heat and let it simmer.
Add the bread crumbs for a thicker oxtail gravy.
Once the oxtail is tender,the cooking process is complete.
Turn off fire, let oxtail cool for 3 to 5 minutes and serve hot.
Serves 4 Adults
There are several optionals to preparing this oxtail dish.
*Instead of blending the seasoning, it could be chopped.
*The use of cloves as a seasoning spice is optional
*Caramel or burn sugar can be purchased and is generally used to brown the oxtail, in its absence, burnt sugar can be used.

Thanks to Louann Jeffrey of T & T for this recipe.

Photographed at Sa'Lena's Restaurant(see listing in Bronx).

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