Simply the Best Oxtail Stew
During the dark cold days of winter nothing is as satisfying as a rich flavoured stew, especially if it is an oxtail stew with lima beans. Add lashings of scotch bonnet peppers and herbs from the Caribbean and you have something that will outdo any other recipe!
4 Tablespoons Olive Oil
1 Onion, peeled and finely chopped
4 Garlic cloves finely chopped
4 Tablespoons Trinidadian Herb Marinade
500G Oxtails cut into 2cm rounds washed and dried
4 Tablespoons Oxtail Seasoning
Juice of 1 lime
1 Scotch Bonnet Pepper
1 Can Lima Beans drained and rinsed
Salt and pepper to taste
4 Springs Thyme
1 Tablespoon Tomato Paste
Season the oxtails with salt, pepper, lime juice, Trinidadian Herb Marinade and Oxtail Seasoning. Allow to marinate for at least half and hour.
In a large pot, heat olive oil and brown the oxtails on each side. Remove from the pot and set aside.
Add onions and garlic and cook on a medium heat until transparent but not burnt.
Add the browned oxtails, thyme, tomato paste and enough water to just cover the oxtails. Add Benjamins browning to your desired colour for the stew.
Bring to a boil then turn the heat down to bring the stew to a simmer. Add the whole scotch bonnet pepper.
Cover the pot and cook for 2-3 hours or until the meat falls off of the bones.
Add the lima beans and adjust the thickness of the stew with some water.
Season with salt and pepper.
If you have time on your hands we recommend marinating the meat overnight. For extra flavour, some people add a tablespoon of curried powder to this stew. Serve with rice or dumplings and don't forget to jazz things up with anyone of our hot sauces. For a real West Indian take on this stew add the browning until the stew becomes a dark rich colour. Serve with rice and a simple side salad. This robust stew pairs well with Stag Lager.