Slow-Braised Coconut Oxtail Stew with Navy Beans

As the chill of winter sets in, there’s nothing more comforting than a hearty, slow-cooked stew. This coconut-stewed oxtail dish brings together the rich, savory flavors of traditional Caribbean cooking with the creamy goodness of coconut milk. Once considered a ‘poor man’s’ meal, oxtails have become a sought-after delicacy, and this recipe showcases them at their best—tender, flavorful, and falling off the bone.

Ingredient Guide

• Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
• Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
• Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
• Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
• Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
• Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.

Shopping Made Easy

• Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
• Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
• Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
• Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
• Navy Beans: Commonly found in the dry beans aisle of most grocery stores.

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Cooking Notes from the Kitchen

• Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
• Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
• Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
• Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.

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What can I use instead of oxtail?

If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I use canned beans instead of dried navy beans?

Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.

Is it necessary to use Angostura bitters?

Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.