Ingredients for Best Bajan Oxtail Stew
- 3-4 pounds oxtails
- Paprika
- 1 teaspoon ground black pepper, plus more to taste
- Salt, to taste
- Trinidadian Green Seasoning
- Onions
- Green Pepper
- Garlic Clove
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons browning sauce, or more to taste
- 4 cups water, plus hot water as needed
- 2 bay leaves
- 1 scotch bonnet pepper, halved and deseeded (or to taste)
- 4 whole cloves
- Fresh Marjoram
- 1 handful fresh thyme sprigs
- 2 beef bouillon cubes (or 1 cup beef bouillon)
- 1/4 cup ketchup
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 2 tablespoons Bajan seasoning
- 1 teaspoon ground thyme
- 1-2 teaspoons cornstarch or flour (optional, for thickening)
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How to Make Best Bajan Oxtail Stew
- **Marinate:** In a large bowl, combine the oxtail with 2 tbsp Bajan seasoning, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tsp ground thyme, and 1 tsp black pepper. Ensure the oxtail is fully coated.
- **Refrigerate:** Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the oxtail to fully marinate.
- **Browning:** Heat 2 tbsp vegetable oil and 2 tbsp brown sugar in a large pot over medium heat. Cook, stirring frequently, until the mixture turns a light brown (about 5 minutes).
- **Brown the Oxtail:** Add the marinated oxtail to the pot and brown for a few minutes per side, until lightly seared.
- **Add Browning Sauce:** Stir in 2 tbsp browning sauce (or more, to taste).
- **Add Liquid:** Add approximately 4 cups of water to almost cover the meat.
- **Simmer:** Increase the heat to high, then add 2 bay leaves, 1 scotch bonnet pepper (halved and deseeded, or to taste), 4 cloves, and a handful of fresh thyme sprigs. Bring to a boil, then reduce the heat to medium-low.
- **Long Cook:** Cover the pot and simmer for 3 hours, or until the oxtail is extremely tender, stirring every 30 minutes and adding hot water as needed to keep the meat mostly covered.
- **Remove Pepper:** Carefully remove the scotch bonnet pepper after about 1.5 hours of cooking.
- **Add Vegetables:** After 3 hours (or when the oxtail is tender), add 1 cup of beef bouillon, 1/4 cup of ketchup, 2 medium potatoes (peeled and cubed), and 2 medium carrots (peeled and chopped).
- **Continue Cooking:** Cook for another 30 minutes.
- **Season:** Taste and adjust seasoning with additional salt, pepper, or Bajan seasoning as needed.
- **Thicken (Optional):** If the sauce needs thickening, gradually stir in 1-2 teaspoons of cornstarch or flour mixed with a little cold water until desired consistency is reached.
- **Serve:** Serve your delicious Bajan Oxtail Stew hot with rice and peas and a side of coleslaw.
- **Enjoy!:** Enjoy the fruits of your labor!
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
75g
Fat
8g
Carbs
15g
