Plato principal
Slow Cooker Caribbean Oxtails
4 hPara 4Nutri-Score C€€
C
4 h
4 hSlow Cooker Caribbean Oxtails
lo que necesita
Ingredientes
oxtail (rinsed and patted dry)Carne1,5 kg
browning sauceDespensa30 ml
soy sauceDespensa45 ml- Worcestershire sauceDespensa30 ml
garlic (cloves, minced)Frutas y verduras6 piezas
onion (chopped)Frutas y verduras1 pieza
scallions (sliced)Frutas y verduras4 piezas
fresh thyme (sprigs)Frutas y verduras4 piezas
allspice (ground)Especias5 g
black pepper (ground)Especias3 g
saltEspecias8 g- brown sugarDespensa20 g
- beef stockDespensa500 ml
- vegetable oil (for searing)Despensa30 ml
- butter beans (drained and rinsed)Despensa400 g
- cornstarch (mixed with water for slurry)Despensa15 g
por ración
Nutrición
1000kcal
- Carbohidratos
- 24 g
- Proteínas
- 80 g
- Grasas
- 65 g
lo que usará
Utensilios
Olla de cocción lenta
Sartén
Bol
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Season the oxtails
- Pat the oxtails dry and place them in a bowl.
- Rub them with browning sauce, soy sauce, Worcestershire sauce, minced garlic, allspice, black pepper, salt and brown sugar.
- Add the chopped onion, scallions and thyme and toss to coat.
- Let the meat marinate so the flavors soak in.
- Paso 2
Sear the oxtails
- Heat the oil in a frying pan over medium-high heat.
- Sear the oxtails on all sides until deeply browned.
- Work in batches so the meat browns instead of steaming.
- Paso 3
Load the slow cooker
- Transfer the seared oxtails and all the marinade into the slow cooker.
- Pour in the beef stock.
- Add the butter beans.
- Paso 4
Slow cook until tender
- Cover and cook on low until the meat is falling off the bone and the sauce is rich.
- Stir once or twice during cooking.
- Paso 5
Thicken the gravy
- Whisk the cornstarch slurry into the cooking liquid.
- Cook uncovered until the gravy thickens and coats the meat.
- Paso 6
Serve
- Spoon the oxtails and gravy over rice.
- Spoon the butter beans alongside and serve hot.