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.
Sounds delicious. Good recipe, but while there are as many versions of braised Jamaican Oxtail recipes as there are Jamaican cooks, this one only has a couple of non traditional things going on, so not much more traditional you could get.
1. Where are the lima beans (fava, butter, whatever you call them locally)?
2. Cilantro? Maybe in other parts of the Caribbean, I couldn’t say, but not in Jamaica.
Also note that typically there would be some allspice, though not essential. I do agree on the substitution of Habanero pepper, since Scotch Bonnets are tough to find outside the Caribbean (I grow my own). I personally like versions with less tomato flavor and the addition of some cubed yams (true white yams – not sweet potatoes). Some use coconut milk (not coconut cream!) but I’m not convinced it makes big difference.
Overall, nice job!!
I came to get the oxtail recipe but I cannot see tge ingredients. A giant ad is blocking the ingredient list and recipe intro. It is not the kind with a “x” but the kind you have to scroll past. When i scroll past it, it shows the oxtails need to be simmered. Blocks out the entire heart of the recipe.
Chris,
I have made this before it’s a wonderful recipe I love it any chance I could do this in the pressure cooker if so how would you do this as far as the cooking instructions thank you.
i bought a tail and split it with my mom, you are correct, this throw away is now haute cuisine, crazy. After making this i must say I can give my mom a run for her money. My American husband says it’s the best he has had. I will definitely make again, thank you!!
Every thing look so good, I am going to cook these for my so wedding reception. Can’t wait to taste them. Will write back to let u know
Waited for this recipe, I saw a few, but yours has a lot more than other recipes. Muchas Gracias.
This recipe has become a staple in my home. As a descendant of the African Diaspora, your recipes have brought me closer to my roots and for that I am grateful. The last time I prepared these (last week), I added an extra tablespoon of green seasoning, a bit of curry powder, cloves, nutmeg, powdered ginger (along with fresh) and cinnamon. Beef really takes on these flavors well. My mom called the dish powerful and my best friend actually cried when he finished his portion. Thank you for this recipe and for the many others you share with us.
With love,
M
Made this yesterday. There are so many intense flavors in this dish that it’s impossible to describe it, and, because of that, I’m sure there are folks who would not like it, but we did. Rather than sawing the bones into smaller pieces, I cut the meat off the bones and cooked the meat together with the bones. In the end, I just removed the bones and spooned the meat and gravy over Jasmine rice. I did use the coconut milk and prepared green sauce. The only thing I added was a teaspoon of anchovy paste, which I always do to my beef stews. I don’t know if that helped it, but it didn’t hurt it.
I cook this often. I love it.
Love this. Best recipe for oxtail❤️
Omg!!! Another great recipe I made this today but I used red beans and rice
Thanks for another great recipe!!!
I just made this dish for my family. It was the first time my kid had oxtail and he sucked that meat off the bone let me tell you. It was wonderful and I cannot wait to make it again.
We make your recipe all the time! It’s wonderful, thank you for putting the information up! Cheers!
Made your Savory Oxtail in a Rich Thick Gravy and it was good no left over look like I have to make another batch. wow
Luv this oxtail recipe, thanks for sharing, will give this recipe a go.
Please tell me you have a slow cooker/crock pot version of this recipe!
In South Africa, where I live, Oxtail is considered the holy stew of meat! But not a single recipe comes even close to this masterpiece of a dish. I’ve made other oxtail dishes after this one, but my wife threatened with divorce if I do not make this again. In the lat year, I have prepared this dish 7 times to date.
luv it.. do keep her happy!
I’ve cooked this dish twice and it’s absolutely deliciious. I use extra seasoning. My son-in-law is from the West Indies and he makes a similar variation. He made it so infrequently that I had to beg for him to make it, now I can make my own. In my opinion this recipe is better. better.
Brown well and Pressure Cook !!
You want the meat to “fall off the bone”
How long should I pressure cook it for and what do I set my pressure cooker at
I made this tonight. It was delicious. I will make it again. I made a few slight changes. I used 4 cups of beef broth instead of water. It needed more salt and pepper after simmering for 1 3/4 hours. I will use the whole habanero pepper next time. Thanks for a delicious recipe!
Fantastic!!!! Recipe this is my second time re-creating your dish loved it the first time soo much that I had to make it again! First time with rice and now trying it with mashed potatoes and fresh soft crusty bread to soak up all the gravy Mmmmmmm good, thanks for sharing.
will surely try it. brings back memories of my ship life
will surely try it. brings back memories of my ship days
awesome sharing cooking then now !! thank you
How can I prepare this recipe in a slow cooker?
you’d have to start on the stove top to get the color etc.. then finish slowly in your cooker
Please send me your email recipes, I love to cook
Oxtail always a winner; have to try the other recipe with the coconut in the slow cooker.
Currently allowing the oxtails to simmer. Thank you so so much for sharing this. I fully believe you’re helping make a lot of people (and tummies) happy, my dear. Blessings.
Chris
thank you
I used this recipe before…and it came out perfectly….and I wanted to make it again..and I searched and searched until I found this web site again. I love this site…it was very helpful and gave me the just the taste I wanted…
I love this site! My dad was from Trinidad and I learned to cook the things I love most from Trinidad from him. I’m glad I found this site to help me when I forget minor steps in the process, now that my Dad has passed away. I am following the savory oxtail recipe as we speak! Thanks for sharing!
I love this site! My was from Trinidad and I learned to cook the things I love most from Trinidad from him. I’m glad I found this site to help me when I forget minor steps in the process, now that my Dad has passed away. I am following the savory oxtail recipe as we speak! Thanks for sharing!
Chris,
I thank you for such great recipes. What are eddoes and how are they used?
Melva
This recipe is unlike any other so I MUST me this ASAP. Thanx for posting.
Love love love the new print options!! I discovered them when I printed this DELICIOUS-sounding recipe. I’ve got to try it soon!
Love love love the new print options!!
I have discovered ox tails by accident in that I just bought a package thinking they would make chew toys for my dog. Well, at 6.59 a lb., I had never cooked them so had to google to get the know how on them. It seems they were considered low form of meat, but now they are cooked in fancy restuarants. Well, using just what I had, I put in frozen vegetables, ketchup, worstershire sauce, onion, and it was fabulous.
I LOVE THE SEASONINGS FOR THIS RECIPE, AND WANT TO TRY THE BROWN SUGAR DURING BRAISING….
hAVE SEEN SOME OXTAILS WITH HAVE MORE MEAT ON THEM IN PICTURES, SO WILL SHOP FOR SOME WITH MORE MEAT.
I love Jamaican oxtails and this is a Fabulous recipe. Thank you for sharing.
Love oxtail, I also add buttered Lima beans to this recipe, it’s so,so good, thanks Chris for sending all those beautiful recipes.
I usually transfer my oxtails to the slow cooker after browning, add a
can of butter beans and cook on low for about
six hours. The end result is amazing! Truly soft
oxtails that are filled with flavor .
Cooking these oxtails added my own twist like I do in every meal I cook. I plan to call all the men to the yard with this one… 😉
This has become one of the best dishes of the house for Chef Dad! Thanks and keep me coming
I have stopped eating meat but you made this recipe look so good I am going to try this just once. Mines will go in a pressure cooker cant stir a pot for so long.
Boy I’m making oxtail today, also I’m adding carrots an potatoes, with white rice and salad yay
Love it, this is how I usually make it, browning is very important for that perfect oxtail! Also green seasoning made with hot peppers is best all blended up! I always have a jar in my fridge! Also I sometimes (rarely) put half a bag of frozed mixed vegetables in there, it comes out delicious! Thanks for sharing. God bless
When browning the oxtail, do you add all the ingredients to the brown sugar or just the meat?
Hello 🙂 Well, all the seasoning except what she mentioned (towards top of page) should already be seasoned with the meat before cooking, o(vernight or atleast 2 hours ahead of cooking time), so you just toss the meat in the bubbly brown sugar, dont let it burn too much by the way!
oh and i dont know about what this awesome cook would say, but regarding the tomatoes, celery etc, i woulnt brown it, but put it in after the water goes in and is time for the simmering for almost 2 hours 🙂 just my thought
I tried this receipt a month ago. I was a huge hit. Using it again in two weeks for superbowl party. Follow directions and you caint miss.
Thanks
Hi I truly enjoy your passion for cooking for I also loooooooove cooking! How can I make sure the oxtail I am buying it is not from older animals please? Thank you sooo much! Also do you have a ginger beer recipe without alcohol please? Have a great week!
I usually use beef ribs cut into two inch pieces. However, this produces a lot of fat so I normally let it cool and skim off the fat then reheat before serving.
I have a Japanese daughter in law. Made this and she sucked the bones dry. It was delicious. Next time I have to make more.
Hi. Chris,icome from St.Lucia and I have cook oxtail stew before, so I will give yours a try, it looks yummy.
Question: the taut, white strip that surrounds each cut piece; do you cut that away or does the long, slow cooking eventually soften that up? I’ve cooked my oxtails over a low simmer for at least 3 hours and there’s still some toughness around the outer edges. The meat is done, the color is beautiful, the gravy tastes great, but the edges…..
This is pretty similar to the rice and gravy recipe I learned down here in Louisiana, its a deep southern cajun staple. Try using a cast iron skillet or dutch oven, something non stick so you get the little dark flakes on the bottom of the pan. This makes your gravy very dark and rich.
HI Chris, Your OxTail Stew is good , try it with Herb Dumblins next time, realgood
I try this recipe last night and it was awesome!
loving your recipies and information bless up chris
Hi Chris,
Thanks for all your excellent dishes. I have a question for you, what type and of brown sugar do you use to cook and or brown your meat with. This information would be a great.
Thank you
Finally!! Of all the oxtail recipes I’ve seen online yours is the first to do the browning process like I do… I haven’t made oxtail in a while so I wanted to look online to brush up… The browning is absolutely the most important part!!! I use white sugar and it turns brown as it caramelizes… Keep up the good work and I look forward to receiving some of your recipes in my inbox!
This gets better every time I cook it…Thank You
How many people does serve?
Adding dingleberries is also quite nice
I love to add butter beans to my oxtail.
Thank you so much for this Oxtail recipe, I haven't made it in a while because my kids won't eat it, but I grew up back home in Aruba eating Oxtail that my mom prepared, and she always made droppers ( dumplins) and added to the sauce. I just love this recipe and I will try it, even if I hav to eat it alone…..I live in Amsterdam The Netherlands, and I never heard of cilantro, guess we hav it, but I'll just have to ask by the chinese shop so I can make green seasoning. Once again thank you for this great recipe, and I can't wait to try it.!!
Hoi Medina, cilantro is koriander. You can find in the regular supermarkets.
Hi medina,
Cilantro is fresh corriander leaves,most asian grocers stock bunches ,the leaves are a bit like fresh italian parsley or flat leaf parsley. very strong scent too. its so yummy in salads or marinades. my cousins and his wife lives in Amstradam too she get all her herbs and spices from asian grocers there.
hope this helps
regards
Tarsh 🙂
Im making the Oxtails now! I normally get a plate of Oxtails from Caribbean Cuisine here Killeen, Tx..they look just like the ones in the restuarant! ill kee you posted on how they come out. I go back home to my husband next week so Im doing a test run this time around. Im also cooking island rice & peas and plantains!
I was reading a post of someone whose oxtail tasted burnt and Chris was correct that was overbrowning the sugar. For those who aren't familiar with burning sugar learn to do it gradually its better to go buy a bottle of Cross and Blackwell not the cheap stuff that's too black or taste burnt spend the extra dollars and get your cross and blackwell. When the meat is seasoned and ready rub the corss and blackwell on the meat just enough to make it light brown. When it hit the oil and you start sturring it will get darker, this is a good way to control the color and not get the burnt taste. Nothing wrong in using your Cross and Blackwell I don't burn sugar anymore, I personally hate the taste even though I have perfected it. Happy cooking everyone stick with Chris his recipes are the bomb.
Thanks for the suggestion
I made this last night for my husband and I. We both loved it! I followed the recipe pretty much exactly, except I marinated the meat overnight instead of just a few hrs (time constraints, so I couldn't cook that night) and I didn't use habenero peppers because I didn't have any. I used small sweet peppers instead. The gravy was so delicious! Reminded me of the oxtail stew my grandmother used to make. Her mother was Jamaican. Thank you so much for helping me to prepare foods that remind me of my roots. Will be trying other recipes soon.
This recipe looks greatt!! I plan on making this tomorrow for my boyfriend and I! Will cooking in the slow cooker create that thick gravy and is the sauce a spicy gravy?! My boyfriend loves the heat of Jamaican Oxtails thanks!!
after seen this oxtail's recipe, i cooked oxtail, the same day, for my girlfriend who likes oxtail a lot, and it came out pretty good.
Thanks for this wonderful recipe on "Savory Oxtail in a Rich and Thick Gravy!!!! This was my first time trying it and I'm a southerner but significan other is a decendent from Jamaica. Somehow it came out unbelievable WONDERFUL. However, I did encounter a small problem. The recipe didn't exactly say when to put in the bowl ingredients such as tomatoes, onions, cilanto, etc. I put the ingredients in after browned the oxtail and was about to pour in the water but decided to allow the ingredients to cook for about 30 minutes before. Was this right. I did add oxtail seasioning too.
Thank you for this recipe. Oxtails are one of my favorite dishes.
Dear Chris,
Try browning your ox tail as you recommend in a pressure cooker, and add water and pressure for 30-40 minutes. The ox tail aflls off the bone when cooked this way.
I usually cook this with split peas and add the veg after to make a beautifull soup.
Don't forget the dumplins.
Hello Chris, if I wanted to make the oxtail in a pressure cooker to speed up the time, to cut down on the 1 3/4 hours of cooking time on the stove…..I am hungry just looking at the pics. Can't wait to try it!
This looks absolutely delicious. I have not had oxtail soup since I was 10. Your photos have me drooling…
I tried a dish like this from when I was with one of my. Ex boyfriends (was kind of skeptical but loved it) and I will be getting mareied October 23,2011 and wanted to have oxtail at the reception but didn’t know how to make it properly so I thank you for your post.
Have a wonderful day!
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!
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
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.
Love oxtail but I'm one who believes in a good pressure cooker. I use mine when cooking oxtail. Love it with dumplins.
can you transfer and let simmer on low over night in a crock pot?
um were is the recipe LOL were lostttttttttttt
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
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!
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!!!
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 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
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
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.
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.
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.
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 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.
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.
I noticed you didn't use my favorite herb, thyme….
the green seasoning had some 🙂
Thanks for the recipe, I will try it this weekend.
Antonette
Let me know how you make out.
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.
Waiting for the oven recipe mon!
after you stew it, slam it in the over and let it braise it there.
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.
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.
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.
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?
I doubled the recipe… It's looking good so far!
Yum
Same thing Nadine did (above) and it turned out great for her.
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.
Hey Chris,
This is definitely what the Doctor ordered…..Thanks so much!!!!
You're welcome.
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.
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.
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.
Looks delicious, can't wait to try it. Thank you!
Let me know how it turns out when you do.
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..
Try using the reader button
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.
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.
Thanks I will use this recipe for my oxtails. I have to do some shopping for different ingredients.
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.
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.
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. =-.
thank you for your help
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
hay thanks i will be looking you up for more help in the kitchen
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.
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.
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.
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
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 =-.
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…