Sarina’s Trinidad-Style ‘Stew Oxtail’ (recipe) – as mentioned in The New York Times
Author: 
Recipe type: Main
Cuisine: Caribbean
Serves: 6 servings
 
Oxtail stew (or ‘stew oxtail’ as it is more commonly called in local parlance) is a sentimental favourite of many Trinbagonians.
Ingredients
  • Marinade:
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried thyme
  • 1 tablespoon chopped chive
  • 1 tablespoon chopped culantro (chadon beni)
  • 4 cloves chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp Angostura bitters
  • 1 tbsp ketchup
  • Stew:
  • 2 lbs. oxtail pieces (they are easily available pre-cut here)
  • 4 potatoes, peeled and roughly cubed
  • 3 tbsp oil
  • 3 tbsp sugar
  • 2 large onions, sliced
  • 2 small carrots, diced
  • 4 cups water
  • 1 habanero or scotch bonnet pepper
  • salt
Instructions
  1. Puree marinade ingredients in food processor/blender
  2. Combine with oxtail pieces (you can stab them with a small knife to create incisions that will allow the marinade to permeate deeper)
  3. Marinate (preferably overnight – a minimum of 2 hours)
  4. Heat the oil in a large dutch oven over medium heat.
  5. Add sugar to oil and allow to cook until it turns caramel in colour – don’t allow it to smoke!
  6. Immediately add oxtail pieces (along with all of the marinade). – If the sugar seizes up at this point that’s perfectly normal it will dissolve.
  7. Stir until the oxtail pieces are well-coated and continue to brown for 5 minutes, stirring regularly.
  8. Add onion slices and cook for 5 minutes more, stirring regularly.
  9. Add the 4 cups of water and bring to a boil.
  10. Reduce heat to a gentle simmer.
  11. Add the hot pepper, potatoes and carrots. Cover.
  12. Allow to cook until oxtails are tender, stirring occasionally. (This can take anywhere from 2-4 hours. Check at the 2 hour point for fork tenderness and make sure at all times to not burst the pepper)
  13. Add more liquid if needed (you want a thick, shiny gravy) and season with salt and black pepper to taste. This is the first time you’re adding additional seasoning so don’t be afraid to be liberal!
  14. Simmer, covered, for an additional 30 minutes.
  15. Remove pepper (making sure it remains whole)
  16. Enjoy!
Recipe by TriniGourmet.com at https://www.trinigourmet.com/sarinas-trinidad-style-stew-oxtail-recipe/