A HERITAGE WE CAN BE PROUD OF...
In a Caribbean village, oxtail stew with gravy is a beloved dish, simmered with herbs and spices for hours. Made from oxtail drippings and wine, the rich gravy adds depth to the tender meat, representing the village's culinary tradition passed down through generations.
INGREDIENTS
500 g Beef Oxtail
1 Onion, chopped
1 clove Garlic, minced
1 Tbsp Salt, to taste
1 tsp Ground Black Petter, to tasteÂ
4 cups Water
2 Tbsp all-purpose FlourÂ
1 pinch Garlic Powder, to tasteÂ
Potatoes, peeled and cut into cubesÂ
4 carrots, peeled and cut into disksÂ
1 IMANA Oxtail Flavoured Stock Cube
Worcestershire Sauce
METHOD
Place oxtail, onion, IMANA Oxtail Flavoured Stock Cube, garlic, salt, and pepper in a large stockpot. Cover with water and bring to a boil over high heat. Cook for 2 ½ hours until tender. Reserve 2 cups of broth.
In a larger pot, combine the reserved broth with the flour, Worcestershire sauce, salt, pepper, garlic powder, and vegetables. Cook, stirring constantly, until the gravy thickens.
Add the oxtail to the pot, stirring to coat with gravy. Cook over medium-low heat until warmed through, stirring occasionally.
