Oxtail Stew

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  • 3 pounds of oxtails, cut into segments
  • Salt and pepper to taste
  • 3 tablespoons brown sugar
  • 1/2 cup flour
  • Oil for sautéing
  • 4 cups chopped yellow onion, divided
  • 5 cloves garlic, minced and divided
  • 1/4 cup minced fresh ginger, divided
  • 1 habanero pepper, stemmed and seeds removed
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons allspice berries
  • 1 bunch scallions, chopped and divided
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 1 (10.5-oz.) can butter beans, rinsed and drained


Season oxtails with salt and pepper. Add brown sugar. Coat in flour. Heat oil in a large, heavy-bottomed pot on medium heat. Add oxtails and brown. Remove oxtails and set aside.

Add half of the onion, garlic and ginger to the pot with all the habanero pepper, thyme, allspice and white part of scallions. Cook 5 minutes until softened. Return oxtails to the pot and add enough water so they’re almost submerged. Cook covered, for about one hour. Add remaining onions, garlic and ginger and the rest of the scallions along with soy sauce, Worcestershire and tomato paste. Simmer about one hour longer, or until meat is loose on the bone and stew has thickened. Remove habanero and add the can of butter beans, heating through. Serve with white rice.

Recipe from Ballard Market - Culinary Resource Center
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