John's Pan-Caribbean Oxtail Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the oxtails dry and season generously with salt and pepper.

Step 2

In a heavy, large (at least 8 quart) Dutch oven, heat 3 tablespoons of olive oil over medium high heat.

Step 3

Sear the oxtails, in batches if necessary, until browned on all sides, turning a few times, about 10 minutes total per batch.

Step 4

Transfer the oxtails to a plate

Step 5

Add the remaining 2 tablespoons olive oil to the Dutch oven, then add the potatoes, carrots, celery, and garlic and cook, stirring and scraping the bottom to release any brown bits from the bottom until carrots and celery begin to soften, about 5 minutes.

Step 6

Add the tomato paste and cook, stirring until caramelized, 2 minutes

Step 7

Add the wine, broth, and tomatoes, breaking up the tomatoes into pieces with a spoon

Step 8

Add the beans and peas, brown sugar, chiles, allspice, nutmeg, bouillon cubes, cloves, and 2 teaspoons salt

Step 9

Bring to a boil

Step 10

Add the oxtails with any accumulated juices, then reduce the heat to a simmer, cover, and cook until meat is tender and can be pulled off the bone with a fork, 2 1/4 to 3 hours (check on it once in a while to make sure the liquid hasn't cooked away entirely; you want to end up with a gravy consistency for the sauce)

Step 11

Uncover and season to taste with more salt

Step 12

If the stew feels too liquidy, uncover and boil over high heat to reduce sauce

Step 13

Serve with rice