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Caribbean Oxtail – slow cooked with red beans

preparing stewed oxtails

Caribbean Oxtail and red beans

Oxtails are an underrated  cut and are full of flavour.

INGREDIENTS

Slow Cook

1kg fresh oxtails, 1 onion, carrot and celery, 

1 tbs brown sugar in 1 tbs oil

Red Beans

1 onion 1 sweet pepper, 1 clove garlic, plus two tomatoes chopped (optional piece of pumpkin)

1 tin red beans (drained)

2 tbs chopped parsley and 2inch of tomato paste from tube

Gravy

We use a little Bisto in water to thicken the red bean mixture but you can use cornflour or potato starch instead

This is a very tasty and nutritious meal. It keeps well in the fridge and show here would serve 3-4. Stewing the oxtail adds a lovely caramelise to the taste. The red beans slow cooked in onions and sweet peppers and garlic are a great addition. This is a recipe we use once or twice a month. The slow cooked ox tails melt in the mouth.

METHOD

Slow Cook

First  slow bake the oxtails oven 130-140C  with water to cover, onion, carrot and celery for 3 hours. This can (and often is for us) be done up to a week before the final dish. Then when ready to serve, separate oxtails from liquid (sometime the liquid set so you may have to heat enough to liquefy., also of course remove fat).

STEWING THE OXTAILS

Take a wok and put 2 tbs oil and 1 tbs brown sugar. heat medium until sugar turns to caramel (watch it closely as you don’t want it to go black and taste burnt). Then throw in the oxtails and stir until coated and allow to heat up.

THE RED BEANS

Meanwhile in a separate pan (cover between) sauté 1 chopped onion and 1 chopped sweet pepper with a crushed garlic slowly until softened and transparent (6-8min). Add a few pieces of chopped pumpkin (optional) and 2 tomato chopped and let this simmer until the tomato is soft (13min). Add a little stock from the oxtails, chopped parsley salt and pepper, 2 tsp Ooft!, plus  1tbs  of tomato paste. Add a drained tin of red beans. Let cook until pumpkin cooked (15min).

THE GRAVY

Meanwhile that’s cooking prepare gravy. Add 1.5 cup stock to a pan  heat then add 1 tbs Bisto dissolved in a little water to thicken. Hold.

FINAL MIX

We combine the three components and let them warm together to create our version of Caribbean Oxtail

Accompaniments

We serve with plain white jasmine rice. 

This meal goes very well with our own hot sauce press button to buy

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Stewed oxtail

Caribbean oxtail

Rich tasting oxtails slow cooked until the meat melts off the bone, then sugar stewed and served with red bean stew
Prep Time 4 hrs
Cook Time 1 hr
Course Main Course
Cuisine Caribbean
Servings 4
Calories 245 kcal

Ingredients
  

  • 1 kg Oxtails plus onion carrot and celery cover with water and slow cook for 3 hours
  • 1 tin red beans drained
  • 1 tbspn sugar
  • 1 Onion Sliced
  • 1 Sweet pepper sliced
  • 2 large tomatoes chopped
  • 2 inch tomato paste from tube
  • 1/2 cup chopped parsley
  • 2 cloves garlic minced

Instructions
 

  • Slow Cook
    First  slow bake the oxtails oven 130-140C  with water to cover, onion, carrot and celery for 3 hours. This can (and often is for us) be done up to a week before the final dish. Then when ready to serve, separate oxtails from liquid (sometime the liquid set so you may have to heat enough to liquefy., also of course remove fat).
    STEWING THE OXTAILS
    Take a wok and put 2 tbs oil and 1 tbs brown sugar. heat medium until sugar turns to caramel (watch it closely as you don’t want it to go black and taste burnt). Then throw in the oxtails and stir until coated and allow to heat up.
    THE RED BEANS
    Meanwhile in a separate pan (cover between) sauté 1 chopped onion and 1 chopped sweet pepper with garlic slowly until softened and transparent (6-8min). Add a few pieces of chopped pumpkin (optional) and 2 tomato chopped and let this simmer until the tomato is soft (13min). Add a little stock from the oxtails, chopped parsley salt and pepper, 2 tsp Ooft!, plus  1tbs  of tomato paste. Add a drained tin of red beans. Let cook until pumpkin cooked (15min).
    THE GRAVY
    Meanwhile that’s cooking prepare gravy. Add 1.5 cup stock to a pan  heat then add 1 tbs Bisto (or cornflour) dissolved in a little water to thicken. Hold.
    FINAL MIX
    We combine the three components and let them warm together to create our version of Caribbean Oxtail

Notes

We use a little Bisto in water to thicken the red bean mixture but you can use cornflour or potato starch instead
This is a very tasty and nutritious meal. It keeps well in the fridge and  would serve 4-6. Stewing the oxtail adds a lovely caramelise to the taste. The red beans slow cooked in onions and sweet peppers and garlic are a great addition. This is a recipe we use once or twice a month. The slow cooked ox tails melt in the mouth.
Keyword Caribbean oxtail, Oxtail stew, oxtails