Caribbean stew
6 servings
120 minutes
Caribbean-style ragout is a dish that combines the rich aromas and traditions of Caribbean cuisine. Its roots delve deep into the region's history, where oxtail became a symbol of hearty and slow-cooked meals. Stewing with aromatic spices—cloves, thyme, and hot pepper—gives this dish a unique depth of flavor. Tomatoes, ginger, and celery root enrich it with freshness, while the addition of brown sugar and Worcestershire sauce balances the taste with a hint of sweetness and rich spiciness. It is ideally served with rice that absorbs the thick meat sauce. This dish is not just nourishing—it warms the soul and transports you to the sunny atmosphere of the Caribbean islands, where food is joy and tradition.
1
Heat oil in a pot over high heat. Season the chopped oxtails with salt and pepper. Place them in the heated oil and fry on both sides until golden brown. This will take about 5 minutes.
- Canola oil: 3 tablespoons
- Bull's tail: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Place the fried tails on a plate and set aside. In a pot, add tomato paste, ginger root, chopped carrots, onions, and celery. Cook until the vegetables are soft. Then add flour and cook for another 2 minutes.
- Tomato paste: 3 tablespoons
- Grated ginger: 1 tablespoon
- Carrot: 1 piece
- Onion: 2 heads
- Celery stalk: 1 g
- Wheat flour: 2 tablespoons
3
Put the fried bull tails back in the pot, add cloves, thyme, and chili peppers. Pour in the broth. Bring to a boil, reduce the heat, cover, and simmer on low for about 1 1/2 hours.
- Bull's tail: 1 kg
- Carnation: 1 piece
- Thyme: 4 stems
- Beef broth: 4 glasss
4
Add sugar and Worcestershire sauce. Cook for another 5 minutes. Serve on plates, sprinkle with chopped onion, and serve with boiled rice. Enjoy your meal!
- Light brown sugar: 1 tablespoon
- Worcestershire sauce: 1 tablespoon
- Onion: 2 heads
- Rice: to taste