Spicy Oxtail Stew with Sweet Potato - Whole30, Paleo
Big, bold, spicy flavours like allspice, scotch bonnets & thyme come together in this delicious & Whole30 Spicy Oxtail Stew with Sweet Potato.
Servings: 4 people
Ingredients
- 6-8 ox tails - approximately 2lbs
- 1 large carrot - diced
- 2 celery stalks – diced
- 1 small yellow onion – diced
- 2 Scotch Bonnet pepper – deseeded and finely chopped while wearing gloves
- 5 cloves garlic – finely chopped
- 1 tbsp fresh ginger root - finely chopped
- 2 small sweet potatoes – peeled and cut into 1” cubes
- 1 litre beef stock
- 6-8 sprigs thyme
- 1 tbsp allspice
- 1 tsp freshly-grated nutmeg
- kosher salt and freshly-cracked black pepper
- 3 tbsp Avocado Oil
Instructions
- Heat 2 tbsp avocado oil in a Dutch Oven over med-high heat. Pat oxtails dry with a kitchen towel, season with salt and pepper and, working in batches, brown on all sides (approx. 10-15 min total). Transfer browned oxtail to a plate and set aside.
- Preheat oven to 325F.
- To the pot, add onion, carrots, celery, scotch bonnets, ginger and garlic. Season with a pinch of salt and cook 2-3 min and scrape off any brown bits that have formed on the bottom of the pot with a wooden spoon.
- Add beef stock, allspice and thyme. Return the oxtails back to the pot – they should be nearly submerged. If required, add stock or water.
- Bring liquid to a low boil, cover with a lid and place in the preheated oven. Cook for 4.5 hours stirring once every hour or so.
- After 4.5 hours, add in the sweet potato and return to the oven for another 20-25 minutes. The stew is ready when the meat on the oxtails falls off the bone and the sweet potatoes are fork tender.
- Taste stew for salt and pepper and adjust accordingly. Ladle into individual bowls and serve with a tall glass of water!