Créé avec l’IA
Spicy Jamaican Oxtail Stew
180 min 550 kcal par portion Moyen
Ingrédients
4 Portions
- oxtail2 lbs
- large onion1 piece
- carrots2 pieces
- celery stalks2 pieces
- garlic3 cloves
- Scotch bonnet pepper1 piece
- red wine1 cup
- beef broth4 cups
- tomato paste2 tbsp
- thyme1 tsp
- bay leaf1 piece
- olive oil2 tbsp
- Saltto taste
- Pepperto taste
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Season the oxtail with salt and pepper, then brown on all sides in the pot. Remove and set aside.
- 3
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- 4
Add the minced garlic and chopped Scotch bonnet pepper, cooking for another 2 minutes.
- 5
Stir in the tomato paste and cook for 1 minute.
- 6
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 7
Return the oxtail to the pot and add the beef broth, thyme, and bay leaf.
- 8
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for
- 9
5 to 3 hours, or until the oxtail is tender and the sauce has thickened.
