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    You are in: Home / Recipes / Caribbean Oxtail Stew Recipe
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    Caribbean Oxtail Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    threeovens's Note:

    This recipe comes from "The Illustrated Food and Cooking of the Caribbean Central and South America" by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot.

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    Units: US | Metric


    1. 1
      In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
    2. 2
      Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
    3. 3
      Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).

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    Nutritional Facts for Caribbean Oxtail Stew

    Serving Size: 1 (696 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 120.9
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 324.4 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 6.5 g
    Sugars 4.8 g
    Protein 6.1 g

    The following items or measurements are not included:


    fresh thyme sprigs

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