Slow‑Braised Coconut Oxtail Stew with Navy Beans
Based on the typical brown-sugar stewing method we use in the Caribbean, these oxtails will be incredibly seasoned, falling off the bone and you’ll definitely be excited to serve this up.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at caribbeanpot.com.
Cooking tools:
- Dutch oven
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Skillet
- Airtight container
- Microwave
- Refrigerator
Ingredients
- 2 lb oxtail
- 1 small onion
- 1/3 scotch bonnet pepper
- 6 grape tomatoes
- 1 tablespoon Caribbean Green Seasoning
- 2/3 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspon tomato ketchup
- 2-4 drops Angostura bitters
- 1 tablespoom vegetable oil
- 1 tablespoon brown sugar
- 1 cup navy beans
- 1 stalk scallion
- 2 cloves garlic
- 4 sprigs fresh thyme
- 1 1/2 cupes water
- 1 cup coconut milk
- 2 tablespoons fresh parsley
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