Oxtail Stew Recipe
Slow-cooked oxtail in a rich gravy, served with rice and peas.
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Ingredients
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Main Ingredients
Rice and Peas
Method
Preparing the Oxtail Stew
- 1
Sear the Oxtail
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces and sear until browned on all sides, about 5-7 minutes. Remove the oxtail and set aside.
- 2
- 3
Add Remaining Ingredients
Stir in the tomato paste, bay leaves, black pepper, and salt. Return the oxtail to the pot and pour in the beef broth.
- 4
Slow Cook the Stew
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 3-4 hours, or until the oxtail is tender and falling off the bone.
Preparing the Rice and Peas
- 5
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear. This helps to remove excess starch.
- 6
Cook the Rice
In a separate pot, combine the rinsed rice, canned kidney beans (drained and rinsed), coconut milk, minced garlic, chopped scallions, thyme, and black pepper. Add 1 cup of water and stir.
- 7
Simmer the Rice
Bring to a boil, then reduce the heat to low. Cover and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.