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RECIPE
20 INGREDIENTS8 STEPS4HR

Amazing Coconut Stewed Oxtails

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Based on the typical brown-sugar stewing method we use in the Caribbean, these oxtails will be incredibly seasoned, falling off the bone and you’ll definitely be excited to serve this up.
4HR
Total Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2 lb
Oxtails , trimmed
1
Small  Onion , diced
6
Grape Tomatoes , halved
1/3
Scotch Bonnet Pepper , diced
1 Tbsp
Green Caribbean Seasoning
1 tsp
Worcestershire Sauce
1 tsp
3/4 tsp
1/4 tsp
Freshly Ground Black Pepper
2 splashes
Angostura Bitters
(optional)
1 Tbsp
Vegetable Oil
1 Tbsp
Brown Sugar
1 cup
Dry Navy Beans , soaked
1
Scallion , sliced
2 cloves
Garlic , crushed
6
Whole Allspice
4 sprigs
1 1/2 cups
Water
1 cup
Coconut Milk
2 Tbsp
Fresh Parsley , chopped

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Nutrition Per Serving

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CALORIES
247
FAT
39.8 g
PROTEIN
37.6 g
CARBS
29.6 g

Cooking Instructions

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Step 1
Wash and season the Oxtail (2 pound) with the Onion (1), Grape Tomatoes (6), Scotch Bonnet Pepper (1/3), Green Caribbean Seasoning (1 tablespoon), Ketchup (1 teaspoon), Worcestershire Sauce (1 teaspoon), Salt (3/4 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), and Angostura Bitters (2 splash). Mix well and allow to marinate for at least a couple hours in the fridge but overnight is best.
Step 2
In a heavy, oven-safe pot, one that can go in the oven, go in with the Vegetable Oil (1 tablespoon) on high heat. Then add the Brown Sugar (1 tablespoon) and with a dry spoon stir. It will melt, go frothy and then amber in color. Act fast and start adding the seasoned oxtail pieces, it’s ok if the marinade goes in too, and stir well. If the sugar becomes black, stop and start over or it will be bitter in taste.
Step 3
Cover the pot and cook on medium for about 7 minutes. It will sprout it’s own liquid, so we need to remove the lid, crank up the heat to high and burn off that liquid. That will infuse the oxtail dish with flavor and give it that rich color. It may take a few minutes. You can add a cup of water to the bowl you marinated the oxtails in to pick up any renaming marinade that's left and pour it back in.
Step 4
Preheat your oven to 350 degrees F (176 degrees C).
Step 5
As all the liquid burns off and the pieces of oxtails are evenly browned, add the Water (1 1/2 cup), Dry Navy Beans (1 cup), Scallion (1), Garlic (2 clove), and Fresh Thyme (4 sprig). Follow with the Coconut Milk (1 cup) and Whole Allspice (6), for that rich island flavor. Bring to a boil and stir well.
Step 6
Now it’s time to place it covered, in the oven on the middle rack. After about 2 hours you may want to check it to make sure you still have liquid, if not you can add about 1/2 cup water or coconut milk.
Step 7
Back into the oven for another hour and a half. In total, you’ll need it in there for about 3 1/2 hours, after which the beans will be tender, the meat will be falling off the bones, you’ll have a lovely rich and thick gravy, and your kitchen should be blessed with an amazing scent. Taste for salt and adjust.
Step 8
Remove the allspice berries and the stalks of thyme and discard, then top with the Fresh Parsley (2 tablespoon) and get ready to serve. If you find that it’s a bit oily at the top, you can skim that off and discard. Enjoy!

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Nutrition Per Serving
Calories
247
% Daily Value*
Fat
39.8 g
51%
Saturated Fat
20.3 g
102%
Trans Fat
0.0 g
--
Cholesterol
101.3 mg
34%
Carbohydrates
29.6 g
11%
Fiber
6.1 g
22%
Sugars
5.9 g
--
Protein
37.6 g
75%
Sodium
616.4 mg
27%
Vitamin D
--
--
Calcium
79.8 mg
6%
Iron
6.0 mg
33%
Potassium
924.3 mg
20%
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