Trinidadian Oxtail Stew

Ingredients

• 3-4 lbs oxtail, cut into 2-3 inch pieces and trimmed of excess fat

• ¼ cup vinegar or lime/lemon juice for cleaning

• 4 tablespoons green seasoning

• 6 sprigs fresh thyme

• ½ teaspoon crushed ginger

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 tablespoons vegetable oil

• 3-4 tablespoons brown sugar

• 1 large onion, diced

• 1 medium tomato, diced

• 2 large carrots, diced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 4 celery stalks, chopped

• 2 medium potatoes, cubed

• 2 tablespoons tomato paste

• 2 tablespoons ketchup

• 2 tablespoons Worcestershire sauce

• 1 teaspoon allspice berries

• 2 bay leaves

• Hot pepper to taste (scotch bonnet or habanero)

• 6-8 cups water

Instructions

1. Clean oxtail thoroughly by rinsing with cold water several times, then soak in lime juice or vinegar for 5 minutes to remove any slime. Drain completely

2. Season oxtail with green seasoning, fresh thyme, ginger, salt, and black pepper. Mix well and marinate for at least 3 hours or preferably overnight in the refrigerator

3. Heat oil in a large heavy-bottomed Dutch oven over medium-high heat. Add brown sugar evenly to the center of the pot

4. Allow sugar to caramelize for 2-3 minutes until it turns deep amber and bubbles. Do not let it smoke

5. Carefully add seasoned oxtail pieces to the pot, stirring to coat evenly with caramelized sugar. Brown for 5-8 minutes, stirring regularly

6. Add diced onions and tomatoes to the pot and stir

7. Cover pot and let cook for 1 hour on medium-low heat, allowing the meat to release its natural juices

8. Add tomato paste, carrots, bell peppers, celery, bay leaves, allspice berries, ketchup, and Worcestershire sauce

9. Add 6-8 cups hot water or enough to cover the meat. Bring to a boil, then reduce to a gentle simmer

10. Cover and simmer for 2-2½ hours, stirring every 15 minutes and adding more water as needed to prevent sticking

11. Add potatoes during the last 30 minutes of cooking

12. Test for tenderness – the meat should be falling off the bone. Cook longer if needed

13. Taste and adjust seasoning with salt and pepper. Let simmer uncovered for the final 5 minutes to thicken the gravy

Serve hot with steamed rice, rice and peas, or boiled ground provisions. This hearty stew serves 6-8 people and improves in flavor when made a day ahead.