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Trinidad Oxtail Stew


4lbs oxtail, (remove fat)cut up into 2x2 inches pieces and rinse with limes or lemons

2 lime / lemon, juiced or vinegar (1/4 cup)

8 tablespoons green seasoning

6 sprigs fresh thyme

2 ozs peeled and julienned ginger

2 teaspoon salt

2teaspoon black pepper

1 tablespoon canola oil

3 tablespoon white or brown sugar

2 medium tomato, diced

2 onion, diced

10cups water

4 small carrots, diced

2 red and green medium bell pepper chopped

4tablespoon worcestershire sauce

4 tablespoon ketchup

2 packs goya beef bouillon (optional) (powdered)


After rinsing oxtail, season with green seasoning, fresh thyme, julienned ginger , salt and black pepper

Mix well and allow this to marinate for at least 3 hours in the fridge or overnight for better flavor.

Heat oil in a large Dutch oven or pot over medium heat. Add sugar and allow to cook until it turns dark brown( don’t allow it to burn nor smoke) about 3 minutes.

Add the oxtails to the pot, along with all of the marinade, working in batches, stirring each time to cover them with the caramelized sugar, Stir until the oxtail pieces are well-coated with the brownning and continue to brown for 5 minutes, stirring regularly.

Add tomatoes and onions, Stir!

Add the 8cups of water and bring to a boil, reduce heat to a gentle simmer. Cover pot.

After about 1 hour, add carrots , bell peppers, worcestershire sauce, ketchup and beef bouillon Stir!

Allow to cook until oxtails are nice and tender, stirring occasionally. (This can take about 1 1/2 hours) Check for tenderness after 1 hour, add more liquid if needed (you want a nice thick gravy) If the oxtail is not as tender as you will like, simmer, covered, for an additional 30- minutes.

Taste, and adjust seasoning as necessary Enjoy!

Serve with plain riceor rice & peas


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