This is the second method of stewing oxtail … using the more common method of using sugar to brown the meat. Just like you would stew chicken you could also stew oxtail. This method gives it a slightly more sweet taste and a more golden look when it’s cooked.
In the Caribbean, we often add curry aloo to our oxtail stew for a bit of added flavor and texture. To make a curry aloo, you’ll need potatoes cut into small cubes and seasoned with curry powder, salt, and other spices like cumin and coriander. You’ll then sauté the potatoes in oil until they’re crispy on the outside and tender on the inside. Once they’re done, you’ll add them to your oxtail stew and let them simmer together for a while.
The combination of the tender oxtail meat and the crispy curry aloo is a match made in heaven. The spices from the curry powder and the oxtail seasoning blend together to create a flavorful and aromatic dish that is sure to satisfy any curry aloo lover’s cravings.
Prep Time: 15minutes mins
Cook Time: 45minutes mins
Total Time: 1hour hr
Course: Meats
Cuisine: Caribbean, creole
Servings: 6
Ingredients
- 1 lb beef oxtail seasoned and marinated
- 4 potatoes peeled, cubed
- 2 tbsp coconut oil
- 2 tbsp brown sugar
- Salt to taste
- Water
Instructions
- Season and marinated the oxtail for at least an hour. Heat the oil and add the sugar over a medium flame.
- When the sugar has a golden colour, add the oxtail and stir. Make sure the oxtail gets evenly coated with the caramelized sugar. (Note: Watch out for the hot caramelized sugar. It burns badly).
- Allow the oxtail to cook in its own juices for approximately 5 minutes. Add water to cover the meat and pressure cook for about 15 minutes.
- Add the potatoes and enough water again; pressure cook until the oxtail is tender.
- Serve with rice.
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Recipe © Simply Trini Cooking. All rights reserved
Stew Oxtail II
Ingredients
- 1 lb beef oxtail seasoned and marinated
- 4 potatoes peeled, cubed
- 2 tbsp coconut oil
- 2 tbsp brown sugar
- Salt to taste
- Water
Instructions
- Season and marinated the oxtail for at least an hour. Heat the oil and add the sugar over a medium flame.
- When the sugar has a golden colour, add the oxtail and stir. Make sure the oxtail gets evenly coated with the caramelized sugar. (Note: Watch out for the hot caramelized sugar. It burns badly).
- Allow the oxtail to cook in its own juices for approximately 5 minutes. Add water to cover the meat and pressure cook for about 15 minutes.
- Add the potatoes and enough water again; pressure cook until the oxtail is tender.
- Serve with rice.