Stewed Oxtail
Yes, with a tweak: request 'no broad beans' (a common high-carb inclusion) and 'no rice, no provisions'. About 14g net carbs per serving, on the higher side for Trinidadian food, so watch the portion.
What it is
Rich and gelatinous oxtail pieces, first browned with the signature 'browning' sugar technique, then slow-cooked until exceptionally tender in a deeply flavorful gravy with herbs and spices.
Key ingredients
Oxtail, cooking oil, brown sugar (for browning), tomato paste, onions, garlic, pimento peppers, fresh chadon beni, thyme, water or beef broth, salt, black pepper.
How to make it keto
Crucially, request 'no broad beans' (a common high-carb inclusion) and 'no rice, no provisions'. Ask for minimal or no brown sugar for browning and confirm no starch thickeners in the gravy.
Watch out for
Broad beans (a very common and high-carb addition), browning sugar, tomato paste, large quantities of onions/garlic, potential flour or starch thickeners, and traditional starchy side dishes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Trinidadian menuAll 165 Trinidadian dishes ›
