"The belly rules the mind."--Spanish Proverb

Oxtail Stew Recipe

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This recipe for Oxtail Stew, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Blossom Brooks


2 tablespoon oil
2 lbs oxtail (cut into medium pieces)
1 chopped onion
2 teaspoon minced garlic
1 teaspoon fresh chopped thyme
˝ teaspoon paprika
1 tablespoon ketchup or tomato paste
˝ scotch bonnet pepper
2 green onions (scallions) chopped
1 teaspoon curry powder or more (adjust to taste)
5 - 6 whole pimento seeds (All spice)
1 tablespoon Worcestershire sauce
15 ounce can butter bean - rinsed and drained
2 medium potatoes chunked
1 cup carrots chunked
1 teaspoon gravy browning (optional)
1 tablespoon beef bouillon powder or cube
Salt to taste

1. Season oxtail with salt and pepper. Set aside.

2. In a large pot, heat oil over medium heat, until hot. Add the oxtail. Sauté stirring frequently and scraping any browned bits off the bottom of the pot, until oxtail is brown. Drain off oil.

3. Add onions, green pepper, green onions, garlic, thyme, all spice, Worcestershire sauce, and paprika, stir for about a minute. Toss in scotch bonnet pepper (OPTIONAL) tomato paste, bouillon, and curry powder. Stir another minute.

4. Add about 4 - 6 cups of water. (it's best to start with 4 cups and add more as needed.) Bring to boil and let simmer until tender, about 2 - 3 hours occasionally stirring pot.

5. About 20 - 30 minutes before removing from the stove add potatoes, carrots and broad beans. Adjust the thickness of the broth with water or or beef broth.

6. Season with salt according to preference.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours 10 minutes




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