Hoofdgerecht
Slow Cooker Caribbean Oxtails
4 uVoor 4Nutri-Score C€€
C
4 u
4 uSlow Cooker Caribbean Oxtails
wat je nodig hebt
Ingrediënten
oxtail (rinsed and patted dry)Vlees1,5 kg
browning sauceVoorraadkast30 ml
soy sauceVoorraadkast45 ml- Worcestershire sauceVoorraadkast30 ml
garlic (cloves, minced)Groente en fruit6 stukken
onion (chopped)Groente en fruit1 stuk
scallions (sliced)Groente en fruit4 stukken
fresh thyme (sprigs)Groente en fruit4 stukken
allspice (ground)Kruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen3 g
saltKruiden en specerijen8 g- brown sugarVoorraadkast20 g
- beef stockVoorraadkast500 ml
- vegetable oil (for searing)Voorraadkast30 ml
- butter beans (drained and rinsed)Voorraadkast400 g
- cornstarch (mixed with water for slurry)Voorraadkast15 g
per portie
Voedingswaarden
1.000kcal
- Koolhydraten
- 24 g
- Eiwitten
- 80 g
- Vetten
- 65 g
wat je gebruikt
Keukengerei
Slowcooker
Koekenpan
Mengkom
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Thicken the gravy
- Whisk the cornstarch slurry into the cooking liquid.
- Cook uncovered until the gravy thickens and coats the meat.
- Stap 6
Serve
- Spoon the oxtails and gravy over rice.
- Spoon the butter beans alongside and serve hot.