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Description
This recipe was adapted from NYT Cooking's adaptation of Golden Krust Caribbean Bakery and Grill oxtail stew recipe. The slow build up of flavours in this recipe is worth it and you only need to taste the finished stew to understand why the cooking process is slow and methodic...
Ingredients
US|METRIC
5 SERVINGS
- 3 lb. oxtails (cut into segments by a butcher)
- kosher salt
- 1 Tbsp. unsalted butter
- freshly ground black pepper (to taste)
- 3 Tbsp. light brown sugar
- 2 Spanish onions (peeled and chopped)
- 4 cloves garlic (peeled and minced)
- 3 Tbsp. fresh ginger (peeled and chopped)
- 1 Scotch Bonnet pepper (whole)
- 4 sprigs fresh thyme
- 12 allspice berries
- 1 bunch scallions (trimmed and chopped)
- 2 Tbsp. white sugar
- 3 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 3 Tbsp. all-purpose flour
- 3 Tbsp. ketchup
- 1 cup butter beans (cooked, or a 10 1/2-ounce can butter beans, rinsed and drained)
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NutritionView More
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1100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1100Calories from Fat680 |
% DAILY VALUE |
Total Fat76g117% |
Saturated Fat34g170% |
Trans Fat |
Cholesterol200mg67% |
Sodium1030mg43% |
Potassium1500mg43% |
Protein56g |
Calories from Fat680 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber9g36% |
Sugars21g |
Vitamin A8% |
Vitamin C20% |
Calcium10% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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