Categorized | Beef
Savory oxtail in a rich and thick gravy.
Posted on 22 July 2009
My very first experience with oxtail was not a pleasant one and it was years until I tried it again. This is going back about 19 years ago when my good friend Richard was just starting off his Dj and music production escapades. Richard, Allyene and myself were on one of our weekly runs to the Toronto to pick up the latest releases from Jamaica (I believe it was on Eglinton Ave), back in those days it was 33′s and 45′s and not cds as we have today. We stopped off at one of the many Caribbean fast-food restaurants that populate the area to grab some food to eat on the trip back to Hamilton. I don’t recall what the other fellas got, but I do remember hungrily eating away at the oxtail with rice and peas. Then it hit me. A sharp-cut bone stabbed me in the roof of my mouth. I can still remember the pain that sucker put on me. I stopped eating (well couldn’t) immediately and between cussing and grimacing from the pain, I promised to never touch the stuff again. Took me a few years to get over that fear of being attacked by sharp-cut oxtail bones.
Here’s a simple recipe for stewed oxtail which I tested perfected yesterday… no sharp edges to hurt you 
You’ll need…
2 lbs oxtail cut and trimmed into 1-2 inch pieces
1 tomato diced
1 onion sliced thin
1 stalk celery diced
black pepper (fresh ground is best) 1/4 teaspoon
hot pepper (I used 1/2 habanero) this is optional
1 tablespoon green seasoning
1/2 teaspoon prepared mustard (nothing fancy)
1/2 teaspoon crushed ginger 9I used the bottled stuff)
1/2 teaspoon worcestershire sauce
1 teaspoon salt
4 cups water
1 1/2 teaspoon vegetable oil
1 heaping tablespoon brown sugar
2-3 cloves of garlic crushed
1 lime / lemon or vinegar (4 tablespoon)
1 tablespoon ketchup
* If you don’t have the green seasoning prepared. Use a combination of green onions (scallions), cilantro or shado beni and thyme. About 1 tablespoon each…chopped very fine.
Start by placing the cut pieces of oxtail in a large bowl (remember to remove as much fat as you can – keep it a bit healthy) and squeeze the lime or lemon juice on it. Use vinegar if you don’t have limes or lemons. Pour some water (not the water mentioned in the recipe) in the bowl and wash each piece of oxtail. If your butcher used a band-saw to cut the pieces for you, there’s the chance that there may be some gritty stuff from the cut bones left on the meat. Rinse with cold water as need. Drain and get ready for seasoning.
The seasoning consist of all the ingredients mentioned above, except the oil, sugar and 4 cups of water. Mix well and allow this to marinate for at least 2 hrs in the fridge.
As we’ve done in other “stew” dishes, we have to bring the oil to a high temp in a heavy pot and add the brown sugar. Stir so the entire lot changes colour evenly and get to the perfect point to add the seasoned meat. The key is allowing the sugar get to a caramel colour, so each piece of oxtail will get browned evenly. The pics below will show you what to look for.
When the sugar gets like the pic directly above, start adding the seasoned pieces of oxtail. Stir, reduce to medium heat and cover. Allow to cook for about 10 minutes. Then bring the heat back to high and burn off all the liquid (remove the lid). Stir during this process so the pieces of meat gets coated evenly. Add the 4 cups of water to the bowl that had the seasoned meat to pick up any remaining seasoning that was left behind. When the liquid dries up in the pot, add the 4 cups of water.
Bring to a boil (covered), then reduce the heat so it’s a gentle simmer. PATIENCE.. allow this to cook, stirring occasionally for about 1 3/4 hours. Then remove the lid and turn up the heat so you can achieve a nice thick gravy. Remember to turn off the heat and remove from the burner when you have a thick gravy or risk not having any of that nice rich sauce.
In the coming months I’ll share a couple other ways to cook this popular Caribbean meat. One in the oven (didn’t want to turn on the oven since it’s summer time here and we don’t need all that heat in the house. And the other way is a more traditional Jamaican way. Stay tuned, and don’t forget to leave me your comments or questions in the area provided below.
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Been having so much oxtail lately I’m about to grow one. Weird, but I think this may be my favorite part of the cow.
[rq=190394,0,blog][/rq]Pompe à l’Huile – Sweet Olive Oil Bread
LOL Jude, you and I are one in the same. I LOVE oxtail and since finding this recipe I will NEVER have enough…
Great looking recipe and brilliant site. Seriously love the unctuous richness of oxtail. I’ll be back!
.-= Bron´s last blog ..Ham hock slow cooked in chinese stock =-.
Hey,
Just wanted to thank you for such a great tutorial. I’m one of those spoiled brats who grew up with my mother cooking all my meals. So, as an adult, I didn’t know how to prepare West Indian dishes. This was just what I needed. Can’t wait to try out more of my favorite recipes on this site. Thanks again.
Cee
lol ditto…this was so helpful
How did you cut the ox tail into 2 inch pieces? Do you have a technique to cut through the bone?
The butcher at the meat market where you purchase it can cut it up for you. If you are in New York, it is more econominical to purchase a box fri $43.00. Hope this helps. I use lots of fine thyme for flavouring.
This recipe is great!
It also works well with goat meat, and beef tripe!
Just substitute the oxtails for any meats you'd like and it's STILL great! (:
Yes Rinji! Glad someone knows that. OXTAILS are expensive as heck, esp. with a large family.
One older Jamaican woman told me she uses…u ready?….turkey necks for all the kids she has!
I like using chuck roast because i no i'm not paying for bones! Just have to slow cook it in the oven WITHOUT all the water covering it. Then make your gravy above and put roast in it to simmer!
Delious!!!! I love Caribbeanpot RECIPES!!!
Thanks
Anita M.
Thanks for all the wonderful comments. Cee, I see my youngest sister being in the same boat as you. We were spoiled by our mom and dad to a lesser extent as far as cooking goes. However since I moved to Canada at an early age and had to do things for myself I developed a love for cooking.
Michael, I asked the butcher to cut it for me before leaving the store. Just sk anyone at the meat section of your grocery store to cut it on their band saw and I’m sure they’ll do it for you.
Rinji, thanks for the tip. Though I’ve never had tripe before or stew goat, I know it’s great cooking chicken and pork this way.
Happy cooking all.
Chris
.-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.
Thank you so much for such a great recipe, It was my first time making this recipe yesterday. I have made different types of oxtail stew from different culture like from brazil, spain, armenia and so fort, but this one was the best one i ever made so far it was so delicious. My husband said i should make this again more often.
hay thanks i will be looking you up for more help in the kitchen
Always been a fan of oxtail but cooked it in the traditional UK way. This recipe is delicious, i was sorry to dish it up for the rest of the family i wanted it all to myself.
Thanks for the recipes, keep them coming.
Trish
thank you for your help
Hello Nay and Trish, thanks for taking the time to leave your comments.
happy cooking
chris
.-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.
hi chris I love oxtail and it used to be so inexpensive, let me tell you those days have gone, over here in the UK the price of oxtail has rocketed in a big way, so much so that it has become a bit of a luxury, mores the pity, still good to eat though, mmmmmmm
)))
the very same thing started happening here once the butchers started seeing all the immigrants buying it up. prices went up.. however there are times when it goes on sale. No joke.. I saw a guy full a shopping cart one time it went on sale.
Yes oxtails have become expensive to buy, So I have subsituted, pork neck bones for this recipe, & will try it real soon, thanks Chris for sharing your recipes.
Pork necks… hmmm I'll have to give that a try. I see my mom using turkey necks sometimes.
Thanks I will use this recipe for my oxtails. I have to do some shopping for different ingredients.
Thanks for the recipe. I didn’t have tomatoes or ketchup so I used 1 tbsp of tomato paste. Turned out very good.
good improvising. .. thanks for that tip as well.
I am cook the oxtail right now!!
I am so excited!!!
I was just thinking it would be nice if you had a place on the site where you can just show the recipe without the pictures. I mad it more difficult for me to follw with all the pictures. The pictures were very helpful but I would have like to have a part with just the words
Just a thought
Thanks for recipe!
I tried installing a plugi another visitor suggested that would allow for text only (leave out the pics) but I just couldn't get it to work. hopefully I'll have a solution soon.
Love stew oxtail Chris but I cook the Jamaican style, I add some broad beans to the pot when it’s almost done and let it simmer very nice.
keep cooking
.-= Theresa´s last blog ..Spreading the culture of the islands. =-.
Theresa, any chance you’d share your recipe?
happy cooking
chris…
Thanks for the recipe. The directions and pictures made it very easy. The oxtail and gravy came out great! I even made my own green seasoning. I added a bit more salt too for taste, but it didnt need anything else. It all tasted very authentic compared to what I’ve purchased in Jamaican resturants in the past. Pam
I’m very happy that you found the recipe useful Pam and thanks for coming back and leaving your comments.
happy cooking
chris..
Looks delicious, can't wait to try it. Thank you!
Let me know how it turns out when you do.
My mother used to make this often. It's rich and delicious. However, I don't see oxtail in the supermarket these days. Wonder why? Thanks again Chris.
Wendy
The only place I get it now is at Caribbean specialty markets and those Asian grocery stores. Traditional groceries never have it.
Hi Chris,
This is Janet saying thanks for all ur goodies…..don't do too much cooking but i do save
the recepies for future reference. Keep them coming tho appreciate the help a-lot thanks
again!!
Thanks for leaving your kind comments. Do keep coming back and commenting.. don;t forget to test drive a few recipes.
I had to post a comment, I made this recipe and my family went crazy coming from a Haitian home we normally dont try new things but i'm slowly pulling them in lol. I made oxtail many times for my boyfriend and I but this recipe was really nice. It looked like the pictures as I prepared it. I made 6lb of it Wow I just doubled everything lol. Thanks again this is going to be the new way I make oxtail for real
Lovely.. nice to know that the culinary culture of the islands are spreading.
hearing these comments makes me feel ready and willing to try. My stew just always turns out terrible.
Hey Chris,
This is definitely what the Doctor ordered…..Thanks so much!!!!
You're welcome.
thanks for the recipe man.Im getting it more from my wife.Precise and clear instructions.
gman
I hope it turned out well for you. thanks for stopping by and commenting.
I doubled the recipe… It's looking good so far!
Yum
Same thing Nadine did (above) and it turned out great for her.
Hello
First I want to thank you for making this tutorial… I wnated to make oxtails for a long time….I did your recipe yesterday… I followed the instructions to the T, but somehow it didn't come out exactly the way it should have tasted…..I was looking for that lasting Caribbean taste instead i got a kind of scorching tast…..I didn't burn the meat while browning , so I don't know what happened…
Any way I will be trying your stewed chicken tomorrow….
I think the taste you mentioned is from over browning the sugar. what type of sugar did you use? White, golden or dark brown?
thank you so much for your recipes!!!! you give such good tutorials and it makes me feel brave to cook!
thanks for taking the time to leave your kind comment.
Hey Chris!!
Thank you so much for taking the time to post those pictures!! After years of getting advice from family and friends, I decided to give it a try!!
You're version came out almost as good as my grandma's (Southern Style – my she rest in peace). I've never until now been able to get that brown color consistency in my gravy.
I'll definitely be looking out for more recipes from you!! Thanks again!!
Excellent, So happy I could help. Granny would be very proud of you.
Love the recipe, Chris — and the pictures! I love to eat Oxtail and here in DC lots of places sell good versions. I haven't been tempted to make my own until now. Thanks for sharing another great dish!
To the person who posted that they wanted a version without pictures … simply cut and paste Chris's text into a Word document. Problem solved!
Great suggestion (word doc) Do let me know how it turns out when you cook up a batch.
Waiting for the oven recipe mon!
after you stew it, slam it in the over and let it braise it there.
This recipe is great! I made it a few weeks ago (just barely modifying the ingredients to my taste) and it came out tasting JUST AS GOOD as the oxtail I get from my favorite caribbean restaurant. Now, i'm making it again tomorrow (the meat is marinating in the seasonings overnight)… That restaurant just lost a customer, Im making my own oxtail from now on! Anywho, the recipe is simple, easy to comprehend and comes out tasty! THANK YOU CHRIS!!
Thanks for taking the time to comment…much appreciated. If I can get some oxtail I'll be making another batch – but a bit different. i'll share that soon.
Thanks for the recipe, I will try it this weekend.
Antonette
Let me know how you make out.
I noticed you didn't use my favorite herb, thyme….
the green seasoning had some
I am starting to cook this recipe as we speak. I am usung the Oxtail seasoning with the Pimento Jamaican allspice. What ingredients would I omit from your recipe if I were to use these ingredients? A friend of mine at work suggested I use these instaed, seeing as I am a first time Oxtail cooker! Thanks for all of the great tips!
Tracie-Marie
the beauty of this recipe is that you can add other spices and it will still taste superb. the allspice will indeed give it another level of flavour.
thanks chris 4 this recipe! my dad raised me on this dish. i am looking forward to cooking it for him, i hope i make him proud!
I'm sure he will be very proud of you.
Chris, thanks so much for this recipe. I have been cooking oxtail for almost two years and my husband already thinks mine is better than most of the restaurants. Your recipe has now perfected it because my gravy was not as thick as it needs to be and the lesson on how to do the oil and brown sugar really put it over the top!!
Thanks again
Lovely. Thx for stopping by and trying the recipes.
Thanks for this recipe Chris. I am making my first oxtail stew right now. Made up the green sauce recipe from this site and marinated the meat overnight. The thyme aroma from the green sauce is really starting to build in the pot. Makes me hungry. I think I’ll throw in a cut up sweet potato for the last half hour. I can hardly wait to taste it.
yes, it's always nice when you can personalize the recipe to your own liking. I'm sure it will be wonderful.
Can this be prepared in a slow cooker?
I don;t see how you'll be able to brown the oxtail, but after browning, you can definitely place in a slow cooker (or pressure cooker) and allow it to do it's thing.
Chris I'm wondering if their is some other recipes you have for fish – you know something like the king fish – I don't know why but for some strange reason I thought that when you make the king fish it was baked and you added green and red pepper's along with other spice's.
I'm sure there are recipes like what you mentioned. I know that my friends from jamaica makes a deadly fried fish topped with onions, peppers etc. I do have a couple other fish recipes (stew, curry) and there are a few I have for the grill. I'll try to post one or two soon.
oxtail – its just yummy.I love this.My husband used to say always that to prepare this dish for him. 1stly i didnot know that.when I found it here i think i shoul to try.thanks for the recipe. Now I have been cooking oxtail for my dearest husband & he likes that.
Its a good achievement for me.bcoz i fulfill this wish of my hubby and now he is really happy.when i made it for him.
THANX AGAIN
I really enjoy this site. I left home at the tender age of 16 & never learned how to cook Trinidian style. I've become a pro now & always check your site before I start cooking for ideas. For the stew oxtail I add a couple potatoes & carrots. Thangs again
Yesterday was my first attemt at cooking this dish… It was a success… Hoping with the few things I remember and picked up on here It will be perfected! Oh how I miss my west indian G mom… But as a woman and a mother I have to keep sum west indian traditions going for her grand baby…
i must say i love your website trust me….im so excited to finalll find a carribean website so precise n simpl….im gettin my apt soon n i cant wait to start cooking!!! keep them coming!!!
OMG, these it looks so delicious…the pictures have my mouth watering. I love the that you have pivtures here so I can tell it is the correct oxtail recipe that I'm looking for. Great job!
Made oxtail for the second time yesterday I think it is one of those things the more you make the better that you get at it. Next time I will use the Goya Sofrito sauce instead of making the green seasoning. I will also not put as much water into the receipe, I made a double batch so maybe that could have been the reason why the flavor was not as strong
um were is the recipe LOL were lostttttttttttt
can you transfer and let simmer on low over night in a crock pot?
Love oxtail but I'm one who believes in a good pressure cooker. I use mine when cooking oxtail. Love it with dumplins.
Oh gorsh Chris, you make my mouth water every time I look at your recipes. Unfortunately before I can indulge any of your recipes I first have to buy the ingredients, then I have to make it. Just wish there was a button one could press to get a sample at the end of each recipe.
Hi Chris,
This is the first time on your site as I was randomly looking for a recipe in order to cook oxtail properly. My mom had cooked it when growing up as a child and was never interested in learning to cook. After having kids of my own and having a Jamaican fiance, I figured I better learn!! lol it is so embarassing having Jamaican background and not be able to cook that well. I tried it before a couple of times but it was either too tough or the taste was not there. Your recipe is cooking while we speak, so I have my fingers crossed. I thought I would suprise my fiance. His mom can cook!! Thanks for having pictures and an easy to follow recipe.
Marcia (in Canada)
ps oxtail easy easy to buy here, but very expensive as well
OMG! have been searching, for more than a full year, for an authentic island recipe for oxtail…i am half korean and it reminds me of the pork neck bone soup my mom makes…the gelatinous texture of the fat and cartialage is my favorite…i will be trying this recipe as soon as i get home from work…found some oxtail in the local walmart, of all places…expensive, but, it will be worth it, i'm sure…i will serve this dish to my visiting friend (who is jamaican by way of toronto)…thanks for sharing this precious recipe!