Coconut & Vegetable Stewed Oxtail | Culture Kitchen

Instructions

Ingredients:

• 2 lbs oxtails, cut into pieces
• 1 can (13.5 oz) coconut milk
• 4 cloves garlic, minced
• 1 onion, diced
• 2 tomatoes, diced
• 2 scotch bonnet peppers, diced (adjust to taste for spice level)
• 2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 1 cup chopped carrots
• 1 cup chopped bell peppers (red, green, or yellow)
• 1 cup chopped celery
• 1 cup chopped okra
• 1 cup chopped pumpkin or squash
• 1 chopped scallion for garnish (optional)

Method:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the oxtails and brown them on all sides, about 5 minutes. Remove the oxtails and set aside.
2. In the same pot, add the diced onions, garlic, and scallions. Sauté until softened, about 3-4 minutes.
3. Stir in the diced tomatoes, scotch bonnet peppers, ground cumin, allspice, smoked paprika, dried thyme, bay leaves, salt, and pepper. Cook for another 2 minutes until fragrant.
4. Return the browned oxtails to the pot. Pour in the coconut milk and beef broth, stirring to combine. Bring to a simmer, then reduce the heat to low. Cover and let it simmer gently for 2-3 hours until the oxtails are tender and the flavors have melded together.
5. About 30 minutes before serving, add the chopped carrots, bell peppers, celery, okra, and pumpkin or squash to the stew. Continue to simmer until the vegetables are tender.
6. Adjust seasoning with salt and pepper if necessary. Serve hot, garnished with chopped scallions.