As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.

You’ll Need…

3 lbs oxtail
1 lemon (juice)
1/2 tablespoon sea salt
1 teaspoon black pepper
2 tablespoon olive oil
2 large carrots
2 1/2 lbs pumpkin
1 tablespoon olive oil
1 medium onion (diced)
1 tablespoon olive oil
8 cloves garlic (smashed)
6-8 sprigs thyme
3 scallions (chopped)
1/2 teaspoon black pepper
1/2 cup hot water
1 cup yellow split peas (washed)
8-10 cups hot water
3/4 tablespoon salt
1 tablespoon Caribbean Green Seasoning
1 Scotch Bonnet Pepper
2 tablespoon coconut cream (or 1 cup coconut milk)
3 large potato
2 large sweet potato
6-8 medium eddoes
10-15 okra
1 tablespoon tomato paste
5-8 cups water
1/3 lb baby spinach
1 1/2 cup all purpose flour
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup water (adjust)

Notes! May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.

Wash the cut oxtail pieces (get your butcher to cut it) with the juice of a lemon (lime or 1/2 cup vinegar will work also) and water, then pat dry with paper towels. Place them onto a baking tray and top with 1/2 tablespoon sea salt (use your fav salt, I just happen to only use sea salt in my home), 1 teaspoon black pepper and two tablespoon olive oil. Mix well to coat, then into the oven for one hour at 350 F.

Since I had the oven on, on another baking tray I placed my carrots and pumpkin (large pieces) and drizzled them with a tablespoon olive oil and roasted them as well. I scraped the carrot and peeled the pumpkin. If you cannot source calabaza pumpkin, just about any squash will work.

Once your oxtails are roasted, it’s time to add one tablespoon of olive oil into a large soup pot (I ended up having to switch over to a larger pot), then add the onion, garlic, thyme, scallions and 1/2 teaspoon black pepper on a medium flame. Stir well, turn the heat to medium/low and cook for 3 minutes.

It’s time to add the roasted oxtail pieces to the pot . As explained in the video, I used 1/2 cup of hot water to loosen the bits on the bottom of the roasting tray, which also went into the soup pot.

Raise the heat to medium high and cook for 2 minutes, before adding the tomato paste, 10 cups of water and Yellow Split Peas (washed). As it comes to a boil, toss in the Scotch Bonnet pepper (in the video I explain why you should or avoid breaking the pepper) and the Caribbean Green Seasoning. Reduce the heat to between a rolling boil and simmer and add 3/4 tablespoon salt. The oxtail will take a long time to get tender… this is just the start.

After 1 hour it’s time to add the roasted carrots and pumpkin (chop into smaller pieces as they cool from being in the oven).

Continue on that rolling boil/simmer for another 30-40 minutes. The pumpkin is meant to fall apart and along with the yellow split peas, thicken the soup.

I used eddoes, potato and sweet potato for the body of this oxtail soup, but you can also add dasheen (taro), green cooking banana, green plantain, cassava, yam.. just about anything you want basically. What I would recommend is that you cut the pieces large (as I did) so they don’t totally fall apart during the long cooking process.

This is when you’ll add okra if you’re a fan of it, as well as the coconut cream.

At this point I was forced to switch over to a larger pot as the soup needed a further 8 cups of water, since it was getting too thick for my liking.

One hour after adding the root vegetables, add the baby spinach and flour dumplings to the pot. The flour dumplings were shaped as what we refer to as being spinners.. from a dough made from 1 1/2 cups flour, 1/4 teaspoon salt,1 teaspoon brown sugar and about 1/2 cup of water. Add more water if needed to form a soft dough. Let the dough rest for 10 minutes before pinching off tablespoon size pieces and shape by rolling between your hands to form a sort of small cigar.

Twenty minutes later and you’ll taste and adjust the salt, ensure the oxtail is tender and make sure you have a good amount of broth. Add more water if needed and adjust the seasoning a bit to compensate. Remember to be very gentle in stirring near the end or you’ll disintegrate the eddoes, potato etc.

Serve HOT!

Jamaican Stewed Oxtail With Butter Beans.

February 5, 2026February 13, 202114 Comments

When people search for a proper Jamaican stewed oxtail recipe, they’re usually looking for deep flavor, tender meat, and that rich, dark gravy that only comes from patience and tradition. While I grew up in Trinidad and Tobago, where oxtail wasn’t always front and center, my real introduction to Jamaican-style stewed oxtail came through a friend’s grandmother in Canada. She cooked with confidence, instinct, and no shortcuts, and that lesson stuck with me.

This dish is all about layering flavor. From properly seasoning the oxtail, browning it well, and then letting it simmer low and slow until the meat relaxes and pulls away from the bone, every step matters. The butter beans are added near the end so they soak up the gravy without breaking down, and the scotch bonnet gives you that unmistakable Caribbean aroma, whether you leave it whole or cut it for heat.

This is comfort food with roots. It’s the kind of meal you cook on a weekend, freeze in portions, and look forward to every time you reheat it. If you take your time and respect the process, this Jamaican stewed oxtail recipe will reward you every single time.

Ingredient Guide

Oxtail Rich, collagen-heavy cut that becomes tender and silky when slow-cooked.
Lemon Helps clean the meat and removes excess odor before seasoning.
Black Pepper Adds warmth and background spice to the seasoning blend.
All-Purpose Seasoning Builds a savory base with layered Caribbean flavor.
Salt Enhances all other flavors throughout the dish.
Garlic Provides depth and aromatic backbone to the stew.
Caribbean Browning Gives color and a slight bitterness that balances the gravy.
Dark Soy Sauce Adds umami and deepens the color of the finished dish.
Worcestershire Sauce Boosts savory complexity with subtle tang.
Olive Oil Used to brown the oxtail and develop flavor at the start.
Tomato Paste Adds body, mild acidity, and sweetness to the gravy.
Onion Builds the flavor base as it softens into the sauce.
Thyme Brings an earthy herbal note that defines Caribbean stews.
Scotch Bonnet Pepper Provides authentic Caribbean aroma and adjustable heat.
Ginger Adds warmth and a gentle sharpness to balance the richness.
Scallions Contribute fresh onion flavor without overpowering the stew.
Caribbean Green Seasoning Infuses herbs and aromatics into the meat.
Water Creates the braising liquid for slow cooking.
Brown Sugar Rounds out bitterness and balances savory elements.
Pimento Berries (Allspice) Adds classic Jamaican spice notes.
Butter Beans Absorb flavor while adding creaminess and contrast.
Parsley Freshens the dish at the very end.

Shopping Made Easy

• Ask your butcher to cut the oxtail into evenly sized pieces for consistent cooking.
• Look for Caribbean browning and green seasoning in West Indian grocery stores or international aisles.
• Canned butter beans (aka Lima beans in the USA) are widely available and work perfectly for this recipe.
• Fresh thyme and scotch bonnet peppers are often found in Caribbean or Latin markets. Habanero pepper or a teaspoon of Caribbean Peppersauce will also work if you want to keep with Jamaican tradition and have the finished stewed oxtail with a bit of Caribbean sunshine (heat).

Cooking Notes from the Kitchen

• Marinating overnight produces the best depth of flavor, but a minimum of two hours still works.
• Browning the oxtail in batches prevents steaming and improves the final gravy.
• Keep the scotch bonnet whole if you want flavor without intense heat.
• Slow cooking is essential; rushing this dish will result in tough meat.
• Remove thyme stems and pimento berries before serving for a smoother eating experience.

Jamaican Stewed Oxtail With Butter Beans.

Learn how to make an authentic Jamaican stewed oxtail with butter beans, rich gravy, and deep Caribbean flavor. With easy step by step instructions from uncle Chris of CaribbeanPot.com

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Prep Time 25

Cook Time 3

Marinating 2

Course Beef Recipes, Caribbean Classics, Comfort Food, Featured, Main Dishes, Soups & Stews, Sunday Dinners

Cuisine General Caribbean, Jamaican

Servings

Ingredients

4 lbs oxtail trimmed
1 lemon juiced
3/4 teaspoon black pepper
1 tablespoon all-purpose seasoning
3/4 tablespoon salt
1 tablespoon dried garlic or garlic powder
1 tablespoon Caribbean browning
1 tablespoon dark soy sauce
1 teaspoon Worcestershire sauce
2 to 3 tablespoons olive oil
2 tablespoons tomato paste
1 medium onion diced
5 to 7 sprigs thyme
4 large garlic cloves smashed
1 scotch bonnet pepper
2 thick slices ginger
2 scallions chopped
1 1/2 tablespoons Caribbean green seasoning
5 cups water
1 tablespoon brown sugar
5 to 9 pimento berries
1 can butter beans rinsed and drained
2 tablespoons parsley finely chopped

Instructions

Wash the oxtail with lemon juice and cool water, trimming excess fat (discard). Rinse and pat dry. Lime juice (2 limes) or white vinegar (1 cup) will also work
Season the oxtail with salt, black pepper, soy sauce, all-purpose seasoning, dried garlic, browning, and Worcestershire sauce. Mix well and marinate.
Heat the oil in a heavy pot over medium heat and brown oxtail in batches for 4 to 6 minutes per batch. Remove and set aside.
Lower heat, leave about one tablespoon oil, add tomato paste (for a bit of acidity and sweetness) , and cook for 2 to 3 minutes.
Return oxtail to the pot and add onion, scallions, thyme, garlic, ginger, scotch bonnet, and green seasoning. Stir well.
Increase heat, add water, bring to a boil, then add brown sugar and pimento berries while scraping the pot bottom.
Cover partially and cook on low heat for about 2 hours 45 minutes until tender. Keep an eye on the liquid level and add more water if necessary. Older oxtail will (age of cow) take much longer to get tender, so adjust the cooking time accordingly.
Add butter beans (rinsed) and cook for 15 minutes. Taste and adjust the salt to your liking.
Remove thyme stems and pimento berries. Finish with parsley and turn off heat. Serve with Jamaican Rice and Peas, Coconut Rice, or Pigeon Peas Rice (aka gungo rice).

Video

Notes

Frequently Asked Questions

Why is my Jamaican stewed oxtail tough even after cooking for hours?
Oxtail stays tough when it hasn’t been cooked long enough at a low temperature. It needs slow, gentle heat for the connective tissue to break down. High heat or rushing the process will tighten the meat instead of tenderizing it.

How long does Jamaican stewed oxtail need to cook to get tender?
Most Jamaican stewed oxtail takes between 3 and 3 1/2 hours on low heat. Older oxtail can take longer. The meat should be soft and pulling away from the bone when ready.

Do you have to brown oxtail before making Jamaican stewed oxtail?
Yes, browning is essential. It builds deep flavor and color in the gravy and prevents the stew from tasting flat or boiled.

What does browning sauce do in a Jamaican stewed oxtail recipe?
Browning sauce adds color, slight bitterness, and depth to the gravy. It helps create that dark, rich look and taste associated with authentic Jamaican stewed oxtail.

Can I make Jamaican stewed oxtail without browning sauce?
You can, but the stew will be lighter in color and slightly different in flavor. Properly browning the meat and tomato paste helps compensate, but traditional recipes usually include browning.

Should oxtail be fully covered with water when stewing?
No. The liquid should come just up to the meat, not drown it. Oxtail releases liquid as it cooks, which helps form a rich, concentrated gravy.

When do you add butter beans to Jamaican stewed oxtail?
Butter beans are added near the end of cooking, once the oxtail is tender. This prevents the beans from breaking apart while allowing them to absorb the gravy.

Can I substitute kidney beans for butter beans in Jamaican oxtail?
Yes, kidney beans can be used, but butter beans are traditional. They are creamier and absorb flavor better without overpowering the dish.

What is the best cut of oxtail for Jamaican stewed oxtail?
Evenly cut oxtail pieces with some meat and bone are best. Avoid pieces that are all bone or overly fatty, as they won’t cook evenly.

Is Jamaican stewed oxtail supposed to be thick or soupy?
It should have a thick, glossy gravy that coats the meat. Jamaican stewed oxtail is not meant to be soupy.

Why does authentic Jamaican stewed oxtail taste slightly sweet?
The slight sweetness comes from browning sauce, caramelized tomato paste, and a small amount of brown sugar, which balances the savory and spicy elements.

Can Jamaican stewed oxtail be cooked the day before serving?
Yes, and many cooks prefer it that way. The flavors deepen overnight, and the dish reheats very well on low heat.

What do Jamaicans traditionally serve with stewed oxtail?
Jamaican stewed oxtail is commonly served with rice and peas, white rice, mashed potatoes, or boiled ground provisions.

Does Jamaican stewed oxtail taste better the next day?
Yes. As it rests, the flavors meld, and the gravy thickens, making leftovers especially rich and flavorful.

What is the best oil to use when browning oxtail?
A neutral oil with a moderate smoke point works best. Olive oil is commonly used at home, but vegetable or canola oil also works well.

Tried this recipe?Let us know how it was!

Meat & Poultry

Stewed Oxtail With Butter Beans.

March 5, 2012August 11, 2011273 Comments

Oxtail was one of those things which was never cooked in our home while growing up (I don’t ever recall my mom cooking this back then), so it’s not something I learned to cook from the main culinary influences in my life… mom, dad, aunt and grandmothers. But the immigrant life is one in which you tend to associate with people who are similar to you and can relate to your struggles, so my friends were from other Caribbean islands. Partially living in each others homes, saw us not only learn about the food from each island, but we all grew a new appreciation for the diverseness of the Caribbean in general. Though the basic foundation to Caribbean food is the same, the end product and methods of preparation can differ.

This recipe for cooking oxtail with butter beans is one I picked up from a restaurant owner (had to beg d man to share) where I would go get my weekly fill of Caribbean food which I didn’t have to cook. I’m sure he didn’t tell me his secrets, but I did add a few things to give it my personal touch. BTW, did you know that the last Stewed Oxtail recipe I shared a while back is one of the more popular dishes I have on the site? See: Savory oxtail in a rich and thick gravy. Take a look at all the comments below it.

You’ll Need…

2lbs of oxtail (ask your butcher to cut it into 1 inch pieces)
1 tin of butter beans (lima)
5 cups of water
1 onion
2 tomatoes
2 scallion (green onions)
1/2 a scotch bonnet pepper (I used a whole one)
2 carrots
3 cloves of garlic
4 sprigs of fresh thyme
2 tablespoon chopped parsley
1/4 teaspoon of allspice
1/2 tablespoon of salt
1/4 teaspoon of black pepper
2-3 tablespoons vegetable oil

* You’ll need about 3 tablespoons of lime or lemon juice to wash the oxtail pieces with (use vinegar as well).

Place the cut pieces of oxtail in a bowl and pour the lime juice over it, give it a good stir and pour in some water. Wash each piece off, then drain. Rinse with cool water and pat dry. Now in a fairly large pan, heat the vegetable oil on high and brown the pieces of oxtail. Try not to crowd the pan or it will not brown properly and it will release a tons of liquid. I did mine in two batches.

While this was browning (takes about 15 minutes) I prepared the other ingredients (wash, peeled and chopped)

With the pieces of oxtail all browned, you may need an extra tablespoon of vegetable oil in the pan (not mentioned in the ingredients list above).. add the diced onion and garlic. Let that cook on medium heat for a few minutes. Then add back the pieces of oxtail and top with the herbs and vegetables.

Give that good stir, then add the salt, black pepper and allspice. Now top with the 5 cups of water (enough water to cover everything) and bring to a boil. When it starts boiling, reduce to as low as you can and have it at a gentle simmer. Cover the pot and let that simmer (braise) for about 2 hrs or until the meat is tender. We’d like to have the meat fall off the bones. Depending on the age of the oxtail it may take a bit longer for you. If you have a pressure cooker, this will save you a ton of cooking time. NOTE: If you’re using dried butter beans, now would be the time to put them in as well, so they too get tender.

Rinse the can of beans to remove the salty brine-like solution its packed in and add it to the pot. Cover and let cook for another 20 minutes.. until the beans are infused with the flaovours of the stewed oxtails and so that the gravy thickens up a bit. Be gently when handling the beans as they are very tender and can fall apart very easily. NOTE: I cheated a bit and added a 1/4 teaspoon of Caribbean style browning. But this is totally optional.. I wanted a nice caramel colour to my finished dish.

This is one of those dishes where you must have patience to allow it to slowly cook and do it’s thing.. to get tender. Besides this method or using a pressure cooker, I’m sure you can also add everything to a slow cooker (after you’ve browned the ox tail pieces) and let it cook slowly all day while you relax. This pot was enough to serve about 5 people with a side of rice and peas and a nice fresh green salad.

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— Winner Wanted!—

It’s that time again – we’re giving away the following book (see below) to one lucky person for the month of August. All you have to do is leave me a comment in the comments section below (please say something about this recipe) and your name will be automatically entered to win this fascinating book written by Judi Krogh. If you recall I did a feature on “Easy Cooking In the Caribbean” a few weeks back and with the kindness of Dallison and the Krogh family, we’re able to give out a copy to one lucky winner.

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there. I don’t care what your comment is, but it would be nice if you could tell me what you like about Caribbean food and if the recipes I share are helpful.

Here are the rules pertaining to winning the copy of “Easy Cooking In The Caribbean”…

– contest is open to everyone globally

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from August 11 – to midnight August 31.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this book out to you. It’s simple, free and a great way to experiment with some traditional and non-traditional Caribbean dishes in your kitchen. Judi left us a wonderful resource that reflects her lifetime passion for cooking and sharing meals with family and friends.

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Oye! before you go… Remember you can watch the cooking videos on the recipe channel and we’d love to interact with you on our Facebook fan page. There’s a few thousand of us already causing commesse on there… so do check it out.

Meat & Poultry Soups & Stews

A Heavenly Caribbean Oxtail Soup.

May 28, 2025July 22, 201030 Comments

Oxtail soup is not something I grew up on. Just as the reaction on my daughters face when she asked what I was cooking yesterday, I’m sure I would give my mom the same look if she said it was oxtail on the menu. That look from Kieana got even worse when I confirmed what oxtail really was and I ended up making them a pizza for dinner. Well… more for me I guess! If you like thick, savory soups and don’t mind waiting as it slowly bubbles away under a gentle heat, you’re in for an absolute treat. This recipe is very similar to a salted pigtail soup my uncle would make on a Monday after a weekend of partying (That man never worked a Monday as far as I know, growing up), but his would have dumplings and/or macaroni and green fig (green banana).

You’ll Need….

1 1/2 – 2 lbs oxtail – ask your butcher to cut it into 1-2 inch pieces.
1 tablespoon vegetable oil
1 1/2 lbs yam
2 medium sweet potatoes
4 eddoes (about 1 lb)
3 medium potatoes
2 scallions
3 sprigs thyme
4 leaves of shado beni or about 4 tablespoon chopped cilantro
1 teaspoon salt (may need more according to your taste)
2 tablespoon tomato paste (concentrated)
1/4 teaspoon black pepper
1 bay leaf
3 cloves of garlic crushed
1 large onion diced
1 large carrot sliced
1 cup split peas (optional)
about 8 cups of water (see note in cooking directions)
1 hot pepper (I used a habanero – use your fav pepper)
1 pack cock soup (I used Grace brand)
1 teaspoon Golden Ray salted butter (optional, but adds a nice punch at the end)

* Feel free to add any other ground provisions (green fig, dasheen,cassava etc) you may like or have, just be sure to use a pot big enough and you’ll need to add a bit more water in cooking.

* For people outside the Caribbean where ground provisions (yam, sweet potato and eddoes) may be hard to source, feel free to use winter root vegetables instead. Like turnips,parsnips, rutabaga etc.

If anyone is unsure about ground provisions or need help knowing how to shop for them or how to peel etc, leave me a comment in the comment section below and I’ll try my best to help you out.

Let’s get cooking….

Start by getting a large pot, add the oil and heat on medium/high heat. Rinse off the cut pieces of oxtail (my butcher cut the piece a bit smaller than I wanted) since they may have a bit of grit left from the band-saw used in cutting. Dry off with a paper towel and ad to the pot. Brown all sides and remember to stir or risk having the pieces of meat stick to the pan. In the mean time, dice you carrots and onions. As the meat is evenly browned on all sides, move them to the side of the pot and add the tomato paste to the middle of the pan, then stir the browned pieces of oxtail to pick up on the tomato paste. This process will help release the natural sugar from the tomato paste, as well as give the soup a nice rich reddish colour.

Now you can start adding the thyme, black pepper, diced onions and garlic and allow to cook for a couple minutes so they too can release their flavours. Turn the heat down to minimum as you do this step. After 3-4 minutes you can add the sliced carrots to the pot as well. Remember to keep stirring.

Quickly go through the dried split peas to ensure there’s nothing foreign in there, wash a couple times with water to remove any grit and add to the pot. You can now add the hot pepper, salt, bay leaf, diced scallion and shado beni (chopped fine) to the pot. Then pour in the 8 cups of water and bring to a boil (high heat). I like leaving the hot pepper whole so I can take it out later. As it comes to a boil, reduce the heat to low and allow this to slowly simmer for about 1.5 – 2 hrs with the pot covered. Basically until the oxtail is tender and the split peas is cooked to the point where it’s breaking apart. This is what’s going to thicken our soup. Open up your windows and give your neighbors the aroma of the excitement that’s happening on your stove. risk them coming over and asking questions though – nosy ones will try to remain for a bowl or 2.

In the meantime we can peel and cut the provisions (potato,yams, sweet potato and eddoes). If you’re doing this in advance, after peeling and cutting, be sure to put it in a deep bowl and cover with cool water to prevent them from going discolored. I like my ground provisions chunky so you’ll notice that I cut them into fairly large pieces. The eddoes I cut into 2 pieces, so too the sweet potato and potato. The yam I try to cut into the same size as everything else, so they all finish cooking at the same time.

After the braising process (my oxtail was tender after 2 hrs) it’s time to add the the cock soup and ground provisions. Rinse off the ground provisions (after peeling and cutting) and gently place into the pot. This is why we need a large pot. Make sure all the pieces of provisions is totally covered by liquid (you may need to add more water) so they can cook evenly. During this final cooking process, the more you stir the pot, the more thick the soup will get.As the ground provisions will start to break down and the combination of these pieces and the starch, will thicken the soup.

Bring back to a boil, then reduce the heat to a gentle simmer again and allow to cook for about 25 minutes. Stir occasionally. When you can pierce the largest piece of ground provision with a knife without any resistance, you know they’re fully cooked. The final 5 minutes is when you’d add the Golden ray butter if you have some. Remember to fish out the hot pepper (I kept mine in as I love the heat) and the sprig from the thyme before serving. People outside the Caribbean will probably consider this a heavy stew for sure, but on the islands this is exactly how we like our soup.

Serve piping hot and there’s no need for bread or any fancy topping like the soups you get in the restaurants in North America. Word of warning though… you may find yourself falling asleep minutes after devouring a bowl of this oxtail goodness. My brothers and sisters may know this affliction commonly as “ritis”. I was out for a couple hrs. If you’re looking for another tasty oxtail recipe, be sure to check out my stewed oxtail.

Note: You can precook your ground provisions if you’d like and simply add it to the pot after the oxtails are tender, so your cooking time will be reduced. And you can also use a pressure cooker to braise the (first steps before adding the provisions) and really reduce on cooking time.

Be sure to check out the links to the other soup recipes below and don’t forget to connect with us on facebook by clicking on the image below (there’s already over 1800 of us in the Facebook group). BTW, if you’d like a quick recipe for dumplings to add to this soup, leave me a comment below as I know how much my Caribbean people love off on dumplings.

Happy Cooking

Chris….

how to cook oxtail

The Best Oxtail Soup Recipe You’ll Ever Taste!

Jamaican Stewed Oxtail With Butter Beans.

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen