Braise oxtails with peppers, carrots, and potatoes in this flavorful Trinidadian stew spiked with lime and ginger.

Delicious, tender, hearty melt-in-your-mouth stew with oxtail, fresh herbs, red wine, and roasted rutabagas or turnips, carrots, and celery. Don’t want all the extras in a recipe post?

Transfer oxtails to a large plate, reserving braising liquid in Dutch oven. Set aside oxtails until cool enough to handle, ...

Stir into the oxtail stew and cook for about 5 minutes ... Cover and cook either on top of the stove or in a preheated oven (160°C/325°F/ Gas Mark 3) very gently for 2 - 3 hours, or until ...

Read more: 13 Underrated Cuts Of Meat You Should Be Grilling You can reheat refrigerated or defrosted oxtail stew on the ...

Stir into the oxtail stew and cook for about five minutes ... Cover and cook either on top of the stove or in a preheated oven 160°C very gently for 2-3 hours, or until very tender.