Oxtail Stew

Ingredients

• 1.2 kgoxtail pieces
• 2 tbspbrowning sauce
• 1onion
• 2carrots
• 400 mlbeef broth
• 1 tbspallspice berries
• to tastefine sea salt

Method

1. Begin by seasoning the 1.2 kg oxtail pieces with fine sea salt and 1 tbsp allspice berries. Make sure each piece is evenly coated. This step infuses the meat with flavor and helps tenderize it during cooking.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the oxtail pieces in a single layer, being careful not to overcrowd the pot. Brown each piece on all sides until they develop a deep, rich color, which should take about 5-7 minutes per batch. This browning process is crucial for building flavor in the stew.
3. Once all the oxtail pieces are browned, remove them from the pot and set aside. In the same pot, add 1 chopped onion and 2 chopped carrots. Sauté them over medium heat until the onion becomes translucent and the carrots start to soften, about 5 minutes. This step adds a base of sweetness and aroma to the stew.
4. Return the browned oxtail pieces to the pot, nestling them among the sautéed vegetables. Pour in 400 ml of beef broth and add 2 tbsp of browning sauce. Stir everything together, ensuring the liquid covers the oxtail pieces. This liquid will help tenderize the meat as it slowly cooks.
5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it braise for about 2.5 to 3 hours. Check occasionally to ensure the liquid level is maintained, adding a bit more broth if necessary. The stew is ready when the oxtail is fork-tender and the meat easily pulls away from the bone.
6. Once the oxtail is tender, taste the stew and adjust the seasoning with more fine sea salt if needed. The flavors should be rich and well-rounded. Serve the oxtail stew hot, accompanied by rice, bread, or a fresh salad, allowing everyone to enjoy this comforting Caribbean dish.