Caribbean Beef Stew

Name: Caribbean Beef Stew
Ingredients: 1 tablespoon olive oil; 3 1/2 lbs oxtails or 3 1/2 lbs beef back ribs; 1 onion, chopped; 3 bay leaves; 4 fresh thyme sprigs; 3 whole cloves; 7 1/2 cups water; 1 green plantain, peeled and cut into large dice; 1/2 cup yucca root, peeled and cut into large dice (cassava); 1/2 cup yautia, peeled and cut into large dice; 1/2 cup pumpkin or 1/2 cup butternut squash, cut into large dice; 1 ear of corn, cut into 1-inch rounds; 2 garlic cloves, crushed; 1 tablespoon tomato paste; 1 (14 ounce) can diced tomatoes; 1 teaspoon ground allspice; 1 hot chili pepper; salt and freshly ground black pepper; 1 Sazon Goya seasoning (optional)

19 ingredients

5 steps

Ingredients

1 tablespoon olive oil
3 1/2 lbs oxtails or 3 1/2 lbs beef back ribs
1 onion, chopped
3 bay leaves
4 fresh thyme sprigs
3 whole cloves
7 1/2 cups water
1 green plantain, peeled and cut into large dice
1/2 cup yucca root, peeled and cut into large dice (cassava)
1/2 cup yautia, peeled and cut into large dice
1/2 cup pumpkin or 1/2 cup butternut squash, cut into large dice
1 ear of corn, cut into 1-inch rounds
2 garlic cloves, crushed
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
1 teaspoon ground allspice
1 hot chili pepper
salt and freshly ground black pepper
1 Sazon Goya seasoning (optional)

Directions

1

Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes.
2

Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker.
3

Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
4

Season with salt, pepper, and sazon (if using) to taste.
5

Serve hot.