One of the joys of growing up in New York for me was the exposure to so many cultures. My parents quickly took a liking to Caribbean food. Oxtail stew is a dish that we ate pretty often. This is a recipe where people certainly differ. My measurements not mandatory. You will need a large pot.
- 2lbs or packages oxtails
- 2 large white potatoes
- 3 carrot sticks
- 1 Vidalia onion minced
- Garlic, salt and pepper to taste
- splash of olive oil
Many recipes call for browning the meat first. I simply don’t do because I didn’t growing up eating it that way. It is probably a nice touch. Fill pot to slightly beyond half full. Add the ingredients. This essentially a stew that you let simmer until it thickens.
*Recipe by MCCN Editor, Crystal Johnson