Caribbean · hard
Caribbean Oxtail Stew
Braised oxtail in a rich brown sauce with butter beans and carrots. A Caribbean Sunday dinner classic that melts off the bone.
- 3 hr 20 min
- Total
- 6
- Serves
- $37.00
- Est. cost
- 580
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteShred meat off the bone for little ones. The sauce over rice is universally loved.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Oxtail3 lbs
- Butter Beans (canned)1 can
- Carrots3 medium
- Yellow Onion1 large
- Garlic4 cloves
- Fresh Thyme4 sprigs
- Tomato Paste2 tbsp
- Browning Sauce1 tbsp
- Ground Allspice1 tsp
- Vegetable Oil2 tbsp
Method
- 01
Season oxtail with allspice, garlic powder, onion powder, salt, and pepper. Brown in batches in a heavy pot with hot oil.
- 02
Sautee onion, garlic, and thyme in the same pot. Add browning sauce and tomato paste, stir 1 minute.
- 03
Return oxtail, add water to cover, bring to a boil, then reduce to low. Cover and braise for 2.5 hours.
- 04
Add carrots and butter beans. Cook 30 more minutes until oxtail is falling apart.
- 05
Adjust seasoning and serve over white rice with steamed cabbage.
- 580
- Calories
- 44g
- Protein
- 20g
- Carbs
- 36g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
