Trinidadian Oxtail Stew with Cho Cho and Rice
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Ingredients
- 1000 g oxtail pieces
- 1 tbsp browning sauce
- 1 onion
- 2 garlic cloves
- 2 cho cho
- 3 fresh thyme sprigs
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 817 kcal
- Protein
- 52.3 g
- Carbohydrate
- 70.2 g
- of which sugars
- 7.1 g
- Fat
- 34.8 g
- of which saturates
- 14 g
- Fibre
- 4.5 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the oxtail with the browning sauce and brown in a large pot over a high heat for 6-8 minutes.
- 2
Add the sliced onion and crushed garlic and cook for 5 minutes, then pour in 1 litre water and add the thyme sprigs.
- 3
Cover and simmer for about 1 hour, topping up the water if needed, until the oxtail is tender and falls from the bone.
- 4
Peel and dice the cho cho and add to the pot for the final 20 minutes of cooking until tender.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the oxtail stew.
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