Caribbean · Meat · Slow Cooking

Oxtail in Guinness with Hard Food

oxtailEdit Post ‹ Evalena’s Scandiribbean Kitchen — WordPress

In Sweden we have a dish called Sailor’s Beef. It’s basically cheap pieces of meat cooked in light beer with onions and potatoes. Here’s my Scandiribbean version of the same dish – very tasty if I may say so myself… =)


  • 2kg oxtail
  • 4 onions
  • 500g haricot beans
  • 1l Guinness
  • 2-4 Scotch bonnet peppers (or a healthy measure of pepper sauce)
  • 1tbsp salt
  • 4 Maggi cubes

Place all of the above ingredients into a casserole dish and bake for 6-8 hours in an oven pre-heated to 140C/gas mark 1. Alternatively, cook it in a slow cooker.

For the hard food:

  • 8 slices of yam, peeled
  • 8 slices cassava, peeled
  • 2 slice plantain, peeled
  • 8 handfuls okra
  • salt
  • 2 maggi cubes

Boil the yam, plantain and cassava for 20-25 minutes. Top and tail the okra and steam them for 5 minutes and serve together with the casserole.



Yam is a potato-like root that is often confused with sweet potatoes. It is not the same – they are not even related – but the use is pretty similar to that of normal potatoes and sweet potatoes.

Yams can grow up to 2.5 meters in length and weigh up to 70 kg! They have a rough brown or black skin which is difficult to peel, but it softens after heating. The flesh varies in colour from off-white to pink, purple or red depending on variety.

The yam is a popular vegetable in the Caribbean, and it has over 150 varieties worldwide. It is generally sweeter than than the sweet potato as it contains more natural sugar, and it has a higher moisture content.