Stew Oxtail

 Homing down on what is simple to cook, purchase and serve is one of what we look forward to in this dish and our daily foods. Here we have posted a traditional Caribbean dish that is cook on a daily once visiting the tropics. This dish is complemented with any side of choice and is loved best as leftovers with our guest.

We have prepared and cooked this dish a bit different to those of you who have cooked it before and an easy way for those who have not yet cooked it.

To start we recommend that the Oxtails is seasoned overnight where it is left to marinate allowing the meat to tenderise quicker when cooking.

 Ingredients

1 Pack Oxtail (cleaned)

1/2 cup coconut milk

1 medium red onion (diced)

1 medium white onion (diced)

3 Bay leaves

3 Garlic cloves (crushed)

1/4 Whole cloves

1 Tbs Smoked paprika

1/4 Parsley

1/4 tsp coriander

1/4 chilli flakes

1/4 dill fresh

Salt for seasoning

Juice of one lime

6 cups warm water

Begin by seasoning the oxtail with salt, chilli flakes, coriander, garlic, bay leaves, cloves parsley, dill, paprika and cloves. (the clove and bay leaves can be added when the cooking process has begun).

 Mix in well to combine all the seasonings with the meat, cover and refrigerate overnight.

In a large to a medium pan, bring to high heat, adding the seasoned meat. Cover allowing the meat to extract its juices.  Mix well allowing the meat to brown evenly. Once complete, add warm water cover reducing the heat to half, cooking until the meat is fully tenderised. 

At this stage, the sauce is reduced leaving enough that can be served with any side like our quick and easy rice and peas (clip below), mash potato, dal puri, roti or side of choice.

Adding in its last stage, coconut milk allows simmering for five to ten minutes then serve.

Remember once you have tried this tag us on Instagram using hashtag #GookCooking

XoXo
K had A