Savoring the Flavor: The Complex and Delicious Taste of Stew Oxtail

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

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Meats
Cuisine: Caribbean, creole
Servings: 6
Calories:
Author: Felix (Simply Trini Cooking)

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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