Entree: Antigua and Barbuda – National Cuisine – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean gravy with aromatic spices and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) oxtail, cut into 8–10 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, about 1 cup (150 g)
- 2 stalks scallions, chopped (11/16 oz (20 g))
- 3 cloves garlic, minced (5/16 oz (9 g))
- 1 scotch bonnet pepper, whole (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) ground pimento (allspice)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (12 g) brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) browning sauce (optional, for color)
- 2 bay leaves
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water
- 2 medium carrots, peeled and cut into chunks, about 7 oz (200 g)
- 2 medium potatoes, peeled and cut into chunks, about 10 5/8 oz (300 g)
- Salt and black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 3 lb (1.36 kg) oxtail, cut into 8–10 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, about 1 cup (150 g)
- 2 stalks scallions, chopped (20 g)
- 3 cloves garlic, minced (9 g)
- 1 scotch bonnet pepper, whole (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) ground pimento (allspice)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (12 g) brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) browning sauce (optional, for color)
- 2 bay leaves
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water
- 2 medium carrots, peeled and cut into chunks, about 200 g
- 2 medium potatoes, peeled and cut into chunks, about 300 g
- Salt and black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Season the oxtail pieces with salt and black pepper. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown the oxtail in batches, 4–5 minutes per side, until a deep crust forms. Remove and set aside.
3. In the same pot, reduce heat to medium and add the chopped onion, scallions, and garlic. Sauté 3–4 minutes until softened and fragrant, scraping up browned bits from the bottom.
4. Stir in tomato paste and brown sugar and cook 1–2 minutes to caramelize. Add Worcestershire sauce, soy sauce, browning sauce (if using), thyme, ground pimento, and bay leaves; stir to combine.
5. Return the oxtail to the pot, add beef stock and water to just cover the meat, bring to a simmer, then reduce heat to low. Cover partially and braise gently for 2 to 2 1/2 hours, turning pieces once, until the meat is nearly tender.
6. Add the carrots and potatoes, adjust liquid if needed to keep pieces mostly submerged, and continue simmering, uncovered, another 30–45 minutes until vegetables and oxtail are falling-off-the-bone tender and the sauce has thickened. Skim any excess fat if desired.
7. Taste and adjust seasoning with salt and pepper. Remove bay leaves and thyme stems. Garnish with chopped parsley and serve hot with rice, dumplings, or ground provisions typical to Antigua and Barbuda.