Oxtail Stew

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I didnt know that oxtail stew was exclusive to caribbean cuisine. I was born and raised on oxtail stew and never once have I heard it referred to as a " Caribbean dish". Also, the steps to prepare this dish are far too many and not at all necessary. I love Sunny and her show, watch her everyday but I had to speak out on this. If I'm mistaken I apologize, I'd like to know where the dish originated. Anybody know?

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That was a poor excuse for Callaloo - If someone in the Caribbean offered you something like that and called it Callaloo, I apologise on their behalf. I am from the Caribbean (Trinidad where Callaloo originates, so please do not call that "dish" Kala-llaloo as most people from the Caribbean will think you are talking about Callaloo.

Trini

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I missed the show, what is gravy starter?

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I must say that I am a little disappointed that I missed your show today and that it doesn't come on very often. I can't wait to try your recipe for the ox-tail stew and the cucumber juice with the shot or two of vodka. I am so glad that you have this show and you are a clean hostess.

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They retevised the eposide today and I taped the show. Sunny did not remove anything from the pot before adding the water and continuing with the recipe. Hope this answers your question.

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Maybe this is a silly question, but the recipe does not make it clear whether or not to remove the marinated oxtails from the mixture (onions, scallions, etc. before cooking. Am I supposed to put water straight into the pot with everything or first get rid of the marinade and then simmer the oxtails alone?

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Thanks to you I have been able to capture that wonderful rich flavor I have had so many times here in New York city restaurants. I can't tell you how many times I have gotten the recipe from west Indian friends only to be a failure at making them the way I like the taste. I had to add just a little less spice but they were exceptional. My daughter and I ate the entire pot in one day. Thank you Sunny. You go girl! Now for some coconut rice to go with them.

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This recipe was a tremendous disappointment: the gravy lacked flavor, it was all a hot, peppery mess. While it had a nice consistency, it had no taste. I am Caribbean and I can and have enjoyed all kinds of pepper but this was too much! Note: Oxtail is a meat that requires little heat and seasoning, too much actually detracts from the taste. All in all, a waste of time, preparation, and anticipation.

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I'm Jamaican and luv'd it; excellent job Sunny!!!

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I also found that after I added the first cup of beef broth and 2 extra cups of water including the cornstarch & remnants left over from the marinade that I didn't have to add any more water after that either.

I substituted red kidney beans soaked over night and because didn't have crushed tomatoes on hand, used diced instead. With so much gravy, wasn't sure if would have enough room to add onions and peppers including the tomatoes. I really didn't take the time to trim much fat off of meat as I should have and didn't bother skimming fat from gravy either.

After all, the stew has a nice thick brown consistancy and is surprisingly flavorful. Enjoy tasting gravy sauce from pot. Had to frequently stir to minimize ingredients from sticking to the bottom of both, other than that, I'm well pleased.