morsels45

morsels45 said

Oxtail stew

Cooked until the meat gives up entirely, with butter beans in the gravy.

Oxtail stew
Photo: shu tu, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make oxtail stew

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Browned, then hours

240 minutes · serves 4 · Easy

What you need

  • 1.5kg oxtail
  • 2 tbsp browning sauce or dark soy
  • 1 onion, chopped
  • 4 garlic cloves
  • 1 tbsp allspice
  • 4 sprigs thyme
  • 1 scotch bonnet, whole
  • 2 carrots
  • 1 tin butter beans
  • 1 tbsp tomato purée
  • 1 litre stock

What you do

  1. 1Season the oxtail overnight with the garlic, thyme, allspice and browning.
  2. 2Brown it hard in a heavy pot, in batches, until genuinely dark. Do not crowd it.
  3. 3Onion and tomato purée in, then the stock, the carrots and the whole scotch bonnet — unpierced.
  4. 4Lid on, lowest heat, three hours. Check it has liquid every 45 minutes.
  5. 5Lift the chilli out before it splits. Butter beans in for the last 20 minutes.
  6. 6Skim the fat. Rice and peas on the side.

Pressure cooker

90 minutes · serves 4 · Very easy

What you need

  • Oxtail
  • Allspice
  • Thyme
  • Onion
  • Scotch bonnet
  • Butter beans
  • Stock

What you do

  1. 1Brown properly first — the pressure cooker will not do that for you.
  2. 250 minutes at pressure, natural release, beans stirred in after.