Caribbean Oxtail Stew


  • 3 lbs oxtails, trimmed
  • 4 tbs unsalted butter
  • 1/2 cup chopped shallots
  • 1/2 lb carrots, peeled and sliced
  • 2 cups beef stock
  • 1 tsp ground annatto (available at Latin grocery's)
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • kosher salt and black pepper to taste
  • 2 tbs flour
  • 1 cup dark rum
  • 1 tbs lime juice
  • Heat the butter in a heavy covered casserole.
  • Saute the trimmed oxtail pieces together with the shallots and carrots until the oxtail is lightly browned all over .
  • Add enough beef stock barley to cover.
  • Add the annatto, cinnamon, nutmeg, salt and pepper.
  • Cover and simmer gently for 2 and 1/2 hours.
  • Remove from the heat, skim off the excess fat, reserving 1 tbs to mix with the flour.
  • Mix the flour and fat together and add to the stew, stirring over low heat until the liquid is lightly thickened.
  • Stir in the rum, partially cover, and cook over low heat for another 15 minutes, or until the oxtail is tender.
  • Stir in the lime juice.
  • Serve with boiled potatoes or any starchy root vegetable.

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