Slow-cooked oxtail stewSubmitted by: JUDYSWORLD
IntroductionThis tasty stew is a caribbean treat that you can cook while at work or just working around the house. Great with rice, couscous, or potatoes! This tasty stew is a caribbean treat that you can cook while at work or just working around the house. Great with rice, couscous, or potatoes!
3 lbs oxtails, 1/2 inch slices
12 oz baby carrots
1/2 cups butter beans, canned, drained
1/2 cup vinegar
3 tbsp canola oil
2 medium onions, chops
1 cup beef broth
1 cup water
1 1/2 tsp cornstarch
2 tsp Worcestershire Sauce
2 tsp salt
Season oxtails with salt. Cover and leave in the refrigerator for at least 3 hours, preferably overnight.
Heat oil in a skillet and brown oxtails in batches over medium heat. Remove from oil.
Saute onions in oil.
Once translucent, add Worcestershire sauce. Make sure to scrape up browned leftover pieces from bottom of skillet.
Add cornstarch and stir.
Add broth and stir. Let simmer for 5 minnutes and remove from fire.
Add oxtails, baby carrots, and onion-broth mixture to slow cooker.
Cook on low for 8 hours.
In the last 5 minutes of cooking, stir the stew and add your butter beans. Stir and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user JUDYSWORLD.