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Caribbean Oxtail Stew

An image of prepared Caribbean Oxtail Stew made with beef oxtails, Pacific Foods® Low Sodium Organic Beef Broth, white rice, Pacific Foods® Low Sodium Organic Beef Broth, Pacific Foods™ Organic Unsweetened Plant-Based Beverage, pinto beans and cilantro.
  • 20 min
    Prep Time
  • 3 hr 20 min
    Total Time
  • 6 people
    Serves
  • 332 per 1 serving
    Calories

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 3 pounds beef oxtails
  • 2 cups onion, chopped (2 onions), divided
  • 2 carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 2 red chili pepper, seeded and diced (try finger chili peppers)
  • 4 cloves garlic, minced, divided
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons minced fresh ginger root, divided
  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon allspice, divided
  • 1/4 cup tomato paste
  • 5 1/2 cups Pacific Foods® Low Sodium Organic Beef Broth, divided
  • 2 tablespoons bottled or canned lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1 cup long grain white rice
  • 1 cup Pacific Foods® Organic Coconut Unsweetened Plant-Based Beverage
  • 14 ounces pinto beans, drained and rinsed
  • 2 fresh bay leaf
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 1

    Heat 2 tablespoons oil in Dutch oven set over medium heat. In batches, cook oxtails for 8 to 10 minutes or until browned all over. Transfer to plate. 

  • Step 2

    In same Dutch oven, cook 1 cup chopped onions, carrots, celery, green pepper, chili peppers, 3 cloves minced garlic, thyme, 1 tablespoon ginger, curry powder, 2 teaspoons chili powder, salt, pepper and ¼ teaspoon allspice for 3 to 5 minutes or until vegetables are slightly softened. Stir in tomato paste; cook for 1 minute. Stir in 4 cups beef broth; bring to boil. 

  • Step 3

    Return oxtails to pot. Reduce heat to low; cover and cook for 2 1/2 to 3 hours or until tender. Stir in lime juice and sugar. 

  • Step 4

    Heat 1 tablespoon oil in saucepan set over medium heat; cook 1 cup chopped onions, 1 clove minced garlic, 1 tablespoon ginger, 1 teaspoon chili powder and ½ teaspoon allspice for 3 to 5 minutes or until starting to soften. Stir in rice; cook for 2 to 3 minutes or until well coated. Stir in 1 ½ cups broth, coconut milk, beans and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid has been absorbed. Cover and let stand for 10 minutes. 

  • Step 5

    Serve stew over rice and beans. Sprinkle with cilantro. 

  • Tips

    • Serving Suggestion: Serve with lime wedges.

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Made Specifically With

All Products
Calories 332
Total Fat 10 g
Sat. Fat 1.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 621 mg
Total Carb 49 g
Dietary Fiber 6 g
Sugar 6 g
Protein 9 g
Vitamin D 2 %DV
Calcium 8 %DV
Iron 20 %DV
Potassium 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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