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how to cook oxtails

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Meat & Poultry

The Ultimate Oxtail Pelau.

1 Comment on The Ultimate Oxtail Pelau.

I speak a LOT about comfort food and dishes which takes me back to a place and time in the Caribbean where life was GRAND. I was a carefree lil man, mommy spoiled us tremendously (especially at dinner time) and Caribbean everyday life was just joyous. I wish my children would have known/experienced that kind upbringing. Canada nice, but that life was SWEET (as we say).

You’ll Need…

5 lbs oxtails (trimmed)
1/2 lemon (juice)
1 1/2 teaspoon salt
1 tablespoon Worchester sauce
2 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper
1 seasoning pepper (pimento or roulette)
1 large onion (diced)
1 teaspoon grated ginger
1 tablespoon tomato ketchup
1 1/2 tablespoon coconut oil
2 tablespoon golden (light) brown sugar
1 large carrot (sliced)
4 sprigs thyme
2 scallions (chopped)
2 cups coconut milk
6-8 cups water divided
2 1/2 cups par-boiled brown rice
1 1/2 cup diced pumpkin
2 stalks celery (diced)
10-12 okra (cut in rings)
1 1/2 cups pigeon peas
1/3 lb baby spinach
2 tablespoon parsley (chopped)

Important! Please get your butcher to cut your oxtail into 1 inch pieces as you home knife or cleaver will not be able to cut through the bones. Be sure to trim off all excess fat and discard. Wash your hands with soap and water after handling the Scotch Bonnet Pepper.

Use the juice of the lemon and cool water (not mentioned in the ingredient list) to wash the pieces of oxtail and try your best to trim off as much of the fat as you can. The saw the butcher will use to cut it, will leave-back a gritty bone dust.

Place the washed and drained oxtail pieces in a large bowl and season with the salt, black pepper, ketchup, Worchester sauce, onion, scotch bonnet pepper (adjust to your preference), seasoning pepper (optional) and Caribbean Green Seasoning. Mix well and set aside to marinate for a couple hours. Overnight is best.

In a large heavy pot on high flame, add the coconut oil (use any oil you want, I just luv the flavor of the coconut oil in this dish) followed by the brown sugar. This is the ‘stewing” process and rest assured it will not sweeten the dish. The sugar will melt, go frothy, then deep amber (NOT BLACK), this is when you add the seasoned oxtails to the pot. Yea marinade and all. Add a few pieces at a time and stir to coat. Watch the video below to see this step.

As it comes to a boil, reduce to low and cover the pot. Yes it will spring it’s own juices.

After 15 minutes, it’s time to further develop color and flavor by burning off all that natural liquid. Heat on high now and lid off.

When all the liquid is gone and you see the oil we started with (it will take about 5-7 minutes), it’s time to add the fresh thyme, scallions, carrot and grated ginger. Give it a stir. please note that the ginger will have a fiery note. Pour in the coconut milk and 2 cups of water (swish that water in the same bowl you marinated the oxtail in to pick up any marinade remnants).

In about 5 minutes on high heat it will come to a boil, reduce the heat to low, lid on and allow this slowly cook.

2 1/2 hours later, the oxtail is tender. BUT.. be mindful, depending on the age of the animal when it was harvested, it may take longer to go tender. Adjust the cooking time to suit. I paid a bit expensive at the butcher for this batch as he said “tender – cook quickly”.. with his Eastern European accent.

Now add the pumpkin, okra (yes, not traditional… however you want this), pigeon peas, celery and carrot. Stir, then add the washed rice. Basically washing rice means to rinse with cool water, drain and repeat until the water runs clear.

Heat on high at this point. Add the remaining water and bring to a boil. Toss in the spinach as this point as well. As it comes to a boil, reduce to a rolling boil and lid OFF.

Basically all you’re waiting for now is the rice to go tender, plump and most of the liquid to burn off. It will take about 25 minutes or so. BUT.. here is where you get to personalize things a bit. Check the salt and adjust to your liking and once the rice is tender you have the option to burn off all the liquid and get a “Dry” Pelau, or do like me and go ‘Wet”. Meaning it’s a bit moist and runny. In the pics below it’s WET, but it did dry up a bit more as the residual heat from the pot further thickened things up. As you turn off the stove, top with the parsley.

Besides having Team “Wet” vs Team “Dry” when it’s comes to this classic one-pot masterpiece from the Caribbean, the overall color is also a major talking point when it comes to Pelau. Some people like it much darker than what you see in the images, but in my defense the 2 massive overhead camera lights did brighten up the pics more than what they were naturally. Getting it darker is something we’ll discuss in another Pelau recipe. Serve HOT!

At the beginning I talked about how much I enjoyed being born and growing up in the Caribbean.. know that I do enjoy and give thanks for my life in Canada as well.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Caribbean Classics Jamaican Main Dishes Meat & Poultry Soups & Stews Sunday Dinners

Jamaican Stewed Oxtail With Butter Beans.

14 Comments on Jamaican Stewed Oxtail With Butter Beans.
jamaican stewed oxtail

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
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Marinating 2 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Featured, Main Dishes, Soups & Stews, Sunday Dinners
Cuisine General Caribbean, Jamaican
Servings 6

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.
    stewed jamaican oxtail
  • 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

Ultimate Guinness Braised Oxtails.

Leave a Comment on Ultimate Guinness Braised Oxtails.

I shared a similar recipe for Oxtails slowly cooked in Guinness back when the website was relatively new in 2009. However I received several requests for an updated version the past few months, so I decided to revisit the recipe and tweak it a bit.

You’ll Need…

4-5 lbs oxtails (cut/trimmed)
3 tablespoon all-purpose flour
3 tablespoon vegetable oil
3 stalks celery (diced)
1 large onion (diced)
2 tablespoon tomato paste
1 heaping tablespoon Caribbean Green Seasoning
3 cloves garlic (smashed)
1 1/2 cups Guinness Extra Stout
1 teaspoon cracked black pepper
5 allspice berries (pimento)
1 teaspoon salt
2 large carrots (cut into wheels)
2-3 cups beef stock
2 bay leaves
1 tablespoon brown sugar
1 tablespoon parsley (chopped)

Cut the oxtail into 1 – 1 1/2 inch pieces (ask your butcher) and trim away any excess fat, then wash with water and lemon juice (not mentioned in the ingredient list). Drain well / pat dry.

Now dust in flour, then go into the heated oil (medium flame) and brown as best you can on all sides. Try to use a heavy pot for best results.

Please do this in batches as to not crowd the pot. Basically we need a little color and to seal in the juices in the meat. Set aside as you brown them off.

In the same pot on a low heat setting (add more oil if the pot is dry) add the onion and celery. Then add the garlic along with the black pepper and cook for 3 minutes or so.

Add the pimento (all spice ) berries and tomato paste – stir well. Cook a further 2-3 minutes on low heat. Cooking the tomato paste at this point will help it to caramelize and bring out the natural sugars.

Add the oxtails we browned off earlier and any juices in the bowl. Heat up to medium/high, add the salt, then the Guinness and scrape the bottom of the pot to release the niceness on the bottom. We’ll need more braising liquid, so it’s time for the beef stock and bring to a boil.

Now add the Caribbean Green Seasoning, carrots and bay leaf. As it comes to a boil, reduce to a simmer, add the brown sugar and allow it to braise for 2.5 to 3 hours (in extreme case it may take 4-4.5 hrs). Or until tender. I had the lid on, but slightly ajar. Remember to stir every 15-20 minutes and keep an eye on the level of liquid in case you need to add more stock or water.

Two ways to personalize it is to taste and adjust the salt to your liking (we taste for salt near the end as the beef stock you use may be heavy in sodium). Then check to make sure the oxtail is a s tender as you like, if not cook it a little longer. Cooking time will vary according to how big the pieces of oxtail were cut and how old the cow was that the oxtails came from.

Turn off the stove, remove the bay leaves and toss in the parsley. If there’s any fat at the surface, be sure to skim off and discard (NOT down your sink).

When I do such low and slow dishes I like doubling up on the recipe and making enough to freeze for a later day when I need to get my Stewed Oxtail craving sorted out.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

The Ultimate Slowcooker Oxtail Recipe.

1 Comment on The Ultimate Slowcooker Oxtail Recipe.

slowcooker stewed oxtails (1)

With the overwhelming success (and demand for more crockpot recipes) of the Slow-cooker Curry Goat recipe, I thought I’d share another Caribbean classic done in the very same crock-pot (slow-cooker). Fall off the bone tender oxtail, in a rich stew gravy like moms and grandma make, but in a slowcooker. Seasoned as we’d normally do in the Caribbean, these oxtails are slowly braised for tenderness and to infuse every piece with tons of mouth-watering flavor. Set it and forget it.. the perfect recipe for busy (and lazy) individuals.

You’ll Need…

4-5 lbs oxtails (cut, trimmed and washed with water and lime or lime juice)
3/4 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire sauce
1 scotch bonnet (optional)
2 tablespoon tomato paste (concentrated tomato)
4 sprigs thyme
1 large tomato (diced)
2 scallions (chopped)
3-5 cloves garlic (smashed)
1 medium onion (diced)
1/2 teaspoon Caribbean Browning
1 teaspoon dark soy sauce
1 star anise
1 large carrot (cut into thick wheels)
1 teaspoon grated ginger
1 Bay-leaf
1 beef cube (stock)
1 cup water
1 1/2 teaspoon brown sugar
1 1/2 tablespoon parsley (chopped fine)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.

Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.

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Add the salt, dark soy, grated ginger, tomato paste (puree), Caribbean Green Seasoning, black pepper, Worcestershire sauce, thyme, scallions, garlic, onion, carrot, tomato, star anise, scotch bonnet, Caribbean Browning, 1 beef stock cube and water. Mix and marinate if you want.

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Set the slowcooker to high and add the bay leaf and brown sugar. Cover and let it cook on high for 5 1/2 hours or until fork tender. Times may vary depending on how thick you cut your oxtails, how old the cow was when butchered and the temperature of your slowcooker.

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After 5 1/2 hrs, taste for salt and adjust accordingly. Remove the pieces of oxtails and big pieces of carrots and set aside. Pour the gravy into a sauce pan and bring to a boil. Reduce by about 30%, then use a whisk or potato masher and break everything up in the pan to thicken. Being careful, strain so all the thick stuff is removed and you have a smooth sauce. Bring back to a simmer and add the parsley. Adjust the salt if you wish. (watch the video below to follow along).

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Pour 1/2 (or all) onto the oxtails we set aside and the rest can be saved to a gravy boat to pour onto any starch you serve these tasty oxtails with.

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Packed with tasty Caribbean flavors and fork tender, there’s no easier way to make stewed oxtails. Your family, friends and tastebuds can thank me later (smile).

 

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

 

Meat & Poultry

Fork Tender Herb and Wine Braised Oxtails.

5 Comments on Fork Tender Herb and Wine Braised Oxtails.

wine braised oxtails (11)

Is there anything more comforting that fork tender oxtails served with a heaping pile of garlic mashed cassava (yams or potato will work also) on a chilly night, when you’re tired from a long day? Yes, there is. Oxtails fork tender stewed in a rich herb and wine sauce! The flavors of this dish will surely impress you, your family and the lucky friends you invite over for dinner. While oxtail is a classic cut of meat to cook in the Caribbean, we rarely ever use wine in our cooking so this may seem a bit strange for my Caribbean people. Nevertheless… a stunning dish.

You’ll Need…

3 lbs oxtails (cut and trimmed)
2 scallions (chopped)
2 tablespoon veg oil
2 tablespoon flour
1 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
1 tablespoon tomato puree (concentrate)
2-3 cups beef stock
1 stalk celery (minced)
2 cloves garlic (minced)
1 large carrot (sliced)
1 pimento pepper (minced)
1 cayenne pepper
1 cup red wine
4 sprigs thyme
3/4 teaspoon allspice
10-12 pearl onions
1 bay leaf
1 tablespoon Worcestershire sauce

* lime or lemon for washing the oxtail pieces

Have your butcher cut the oxtails into 1.5 inch pieces as you kitchen knife will struggle to do so. Wash with cool water and the juice of a lime or lemon, drain and pat dry with paper towels. Heat the oil in a heavy (oven-proof) pan on a medium heat. Dust the oxtail pieces with the flour, then add a 1/3 of it and brown on all sides. Remove and repeat until all the pieces of oxtails get a little color. The flour will help to develop a nice thick gravy later, along with helping us achieve some color.

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Remove all the oxtail pieces from the pan and set aside. Turn the heat down to low (add a bit more oil in the pan if it’s dry) and go in with the celery, scallions, pimento pepper and garlic. Cook for about 2-3 minutes, then add the tomato puree and stir well. If you can’t find pimento (aka seasoning) pepper, add a bit of diced bell pepper.

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Now add the red wine to deglaze the pan and cook out until it’s back to a relatively dry pan.  After which you can crank up the heat and add the rest of the ingredients, followed by the beef stock. Bring to a boil.

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Cover with foil and place on the middle rack in preheated 375 F oven. Be sure to keep an eye on things, in the event you need to add a bit more beef stock. After 3 hrs and 15 minutes the oxtails should be fork tender and you’ll have a thick and rich gravy. Taste for salt and adjust. Keep in mind that the beef stock you use may have a sodium element to it. Try not to break the cayenne pepper or risk the entire dish becoming peppery.. unless that’s what you want.  Do remember to skim off any fat (oxtails are notoriously fatty) and discard (not down your sink).

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A classic oxtail stew, rich with flavors of herbs and wine. Watch the video below to see how I made a quick gremolata which not only helps to cut the fattiness of the oxtails, but elevates the dish with a bright fresh finish.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Stewed oxtails on a red soup pot on stove
Meat & Poultry Soups & Stews

Slow-Braised Coconut Oxtail Stew with Navy Beans

3 Comments on Slow-Braised Coconut Oxtail Stew with Navy Beans

As the chill of winter sets in, there’s nothing more comforting than a hearty, slow-cooked stew. This coconut-stewed oxtail dish brings together the rich, savory flavors of traditional Caribbean cooking with the creamy goodness of coconut milk. Once considered a ‘poor man’s’ meal, oxtails have become a sought-after delicacy, and this recipe showcases them at their best—tender, flavorful, and falling off the bone.

Stewed oxtails on a red soup pot on stove

Ingredient Guide

  • Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
  • Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
  • Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
  • Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
  • Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
  • Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.

Shopping Made Easy

  • Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
  • Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
  • Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
  • Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
  • Navy Beans: Commonly found in the dry beans aisle of most grocery stores.

Cooking Notes from the Kitchen

  • Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
  • Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
  • Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
  • Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.

What can I use instead of oxtail?

If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I use canned beans instead of dried navy beans?

Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.

Is it necessary to use Angostura bitters?

Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Gluten Free Meat & Poultry

The Ultimate Curry Oxtail Recipe.

40 Comments on The Ultimate Curry Oxtail Recipe.

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Looks interesting, but I’ve never heard of ‘Curry Oxtails’… a comment left after I posted a pic of this “Ultimate Curry Oxtails” on the facebook fan page earlier today.  With the natural toughness and sort of gamy finish of oxtails, it would be a natural fit for cooking in a rich curry sauce. The bones will release a ton of flavor as we’ve proven when we did curry goat in previous recipes.

The goal here will be to create the perfect curry sauce to slowly braise the pieces of oxtails in, until the meat is falling off the bones with delicious goodness.

 

You’ll Need…

4 lbs oxtails cut and trimmed
1 teaspoon salt
pinch of black pepper
2 tablespoon curry powder
2 tablespoon veg oil
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
1 onion (diced)
5 cloves garlic (diced fine or crushed)
1 scotch bonnet pepper
4 allspice (pimento) berries
4 sprigs thyme
5 cups water
2 tablespoon chopped shado beni (or cilantro)
1 tablespoon ketchup
1 cup diced celery
thick slice of ginger – optional

 

Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, Caribbean Green Seasoning, tomato and ketchup. Mix well and let marinate in the fridge for a few hours.

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Heat the oil in a heavy/deep pot on medium heat, then add the diced onion and garlic. Turn the heat down to low and cook for about 3-4 minutes. Now add the curry powder (heat still on low) and toast for another 3-4 minutes. This step will awaken the spices which makes up the curry blend.

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Add a bit more oil if it’s overly dry. The curry will go darker and grainy – that’s natural. Raise the heat to high and go in with the seasoned oxtail pieces.  Stir well to coat with that lovely curry goodness we created. The wet pieces of meat will deglaze the pot.

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Meanwhile in the same bowl you marinated the  oxtail, add the water and move around to pick up any remaining marinade (set aside). Place the lid on the pot and bring to a boil. It will release natural juices.. as it comes to a boil, lower the heat to a simmer, cover the pot and let it go for about 10-15 minutes. Remember to stir. Then remove the lid, turn up the heat and burn off all that natural liquid. We’re infusing the oxtails with that rich curry sauce.

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When you start seeing the oil we started with at the bottom of the pan it’s time to go in with the water, thyme, WHOLE scotch bonnet pepper, diced celery and all spice berries. Bring this to a boil, then lower to a simmer and cover the pot. Lets that slowly braise for a couple hours, until tender. This is where you would add it to a pressure cooker (less water though) or slow cooker if you choose to go that route.

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Since we started with oil and knowing that oxtails can be VERY fatty, halfway through cooking you’ll need to use a large spoon and skim off some of the fat you’ll see at the surface. No matter how you trim the oxtail pieces, you will get fat. PLEASE remove that.. lets try to do things a little healthy.

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After 2.5 to 3 hours (depends on how tough the oxtails you got are), it’s time to remove the lid, bring up the temperature and burn off the liquid until you have a nice thick gravy. Remember to NOT break the scotch bonnet pepper unless you want that raw Caribbean heat. Taste for salt and after you’ve got tender pieces of oxtails in that wicked curry sauce, it’s time to shut the stove off and top with the chopped shado beni (culantro). If you cannot source shado beni, feel free to use cilantro.

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Do remember to remove the sprigs of thyme and scotch bonnet before serving and be mindful that the allspice (aka pimento in Jamaica) berries will be in the gravy. This is indeed the ultimate curry oxtail recipe – I assure you. IMPORTANT! If doing this the gluten free way do pay attention to the ingredient list above, especially the ‘curry powder’ as some brands of curry tend to add flour as a filler to their curry blend and will not conform to your gluten free dietary needs.

Gluten Free Meat & Poultry

The Ultimate Oxtail Stew.

33 Comments on The Ultimate Oxtail Stew.

I became a fan of oxtails after the prices sky-rocketed.. yea my luck. Back when I first moved to Canada, the butchers would practically beg customers to take oxtails off their counter. That’s definitely not the case today. The odd time it comes on sale it’s usually around $3.50 / lb, but the quality is not the best. Loaded with fat and usually from aged animals (difficult to cook tender), you’re stuck with having to trim it all off so your finished dish is not laden with grease. So it makes more sense to just pay the typical $5+ a pound for the good stuff if you want your finished dish to really sparkle.

You’ll Need…

2 lbs oxtail
3 large potatoes
1 large onion
2 cloves garlic
1 scotch bonnet pepper
1 carrot
2 tablespoon soy sauce
1/2 teaspoon salt (adjust accordingly)
1/4 teaspoon black pepper
2 stalks celery
3 scallions
5 sprigs fresh thyme
7 allspice berries (pimento berries)
5-6 cups of water
1 tablespoon tomato paste
pinch brown sugar

Note: You can add more vegetables if you really want to stretch this dish for more people. Adjust the salt to your liking if you do add more ingredients. If doing this dish gluten free please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs (especially the soy sauce).

Wash and dry the pieces of oxtail (ask your butcher to cut them into pieces for you as the bones can be very HARD), then heat the oil in a deep pan on med/high heat and brown the pieces of oxtail. Takes about 10 minutes or so.

Remove the now browned pieces of oxtail from the pot, turn the heat down to low and add the onion, garlic and celery (diced) and allow to cook gently for 3 minutes. Then add the pimento berries and black pepper and give it a good stir, followed by the tomato paste. Allow the tomato paste to cook for a minute or so to allow the natural sugars in the tomato to caramelize a bit. The tomato paste will add a lovely acidic twist to the dish and help us develop a wonderful gravy.

Add the pieces of oxtail back to the pot and all the other ingredients except the carrots and potatoes. Turn the heat up, bring to a boil then reduce to a simmer and let it cook with the lid on for about 2 hours.Remember to stir every 20 minutes or so and skim off any frothy residue at the top of the pot. The all spice (pimento berries) will add a lovely warm and homely feel to this stew and quite honestly a key ingredient.

You’ll notice in the picture above that I left the scotch bonnet pepper whole as I want the flavor from it but not the ray heat. At the end of cooking (try not to break it) you can fish the pepper out and discard (or give it to anyone who love HEAT).  If you find that your oxtail is not tender after the 2 hrs of braising, add a bit more water and let it cook for another 30 minutes or so. Then add the chopped carrot and potatoes (try to leave the potato in big pieces so it does not dissolve when cooked), bring to a boil (turn up the heat), then reduce to a rolling boil and cook for about 30 minutes or until the potato and carrot are tender.

Here’s where you’ll personalize the dish (remember to take out the scotch bonnet pepper) by adjusting the salt to your liking and getting the gravy to the consistency you like. When you turn off the stove you can top with some finely chopped parsley for a nice punch of color.

The first taste and you’ll know why I dubbed this the ultimate oxtail stew. With tender pieces of oxtails, in the perfect Caribbean influenced gravy and the heartiness from the carrot and potato chunks will hit the spot on those cold winter nights (in my case). An excellent recipe to replace soup-Saturday’s on the islands.. be sure to add more vegetables and I’m sure some eddoes, green bananas and yam would be an excellent addition.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Oxtail Braised In Guinness.

158 Comments on Oxtail Braised In Guinness.

 

After posting a pic of this Guinness braised oxtail on the Facebook fan page a while back, I’ve been overwhelmed with requests for the recipe. Just when you thought I forgot or ignoring those requests, here it is. Absolutely one of the best oxtail recipes I’ve shared to date and though it’s not something you think when you think about Caribbean cuisine, with our love for both Guinness and oxtails… yea, I assure you this will be a hit and fits well with our culinary culture.

It does take some time to cook, but if you have a slow cooker you can create the base on the stove and let the slow cooker do the rest. If using a slow cooker, you may find that oil may accumulate at the top – spoon off. And those of you who own a pressure cooker.. do your thing. It will cut back on the cooking time.

One more thing before we get to the actual recipe… directly below the recipe you’ll have the chance to win a wonderful box of candy as part of Valentine’s Day celebration. Enter your name as I’d love to send this out to one lucky winner.

You’ll Need…

2 lbs oxtail (cut/trimmed of excess fat)
1 can tomato paste (156 ml / 5.5oz)
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion
1 1/2 cups diced celery
2 large carrots
2 cans Guinness (see note below)
1 cup water
4 sprigs thyme
2 bay leaves
1/2 teaspoon oregano
1 habanero pepper (any hot pepper you like – optional)
2 tablespoon vegetable oil

Notes. The hot pepper is optional, but I love the heat and additional flavor. I used Guinness draft but I know we get the extra stout in the Caribbean, which is a bit stronger… rest assured that the alcohol will burn off so you don’t have to worry about that. If you want to start off with a good flavor base, replace the vegetable oil with coconut oil.

Wash the pieces of oxtail in some lime or lemon juice and cool water. Drain and pat dry with paper towels. Heat the oil in a deep, heavy pan on med/high heat and start browning the pieces of oxtail. Try not to crowd the pan (BTW if you want you can use 3 lbs of oxtail to feed more people if you wish – simply adjust the salt) or it will release a ton of moisture and you’ll notice it will start to boil and not brown. It should take about 10-15 minutes, remember to keep turning the pieces of oxtail.

Remove the oxtail pieces and set aside for a bit. Turn the heat down to low and add the onion, celery, black pepper, oregano and thyme (leave on the stem if you wish as you can remove it later on). Allow this to cook on a very low heat for about 3-5 minutes.

Now add the tomato paste and give it a good stir. We’re trying to release the natural sugars in the tomato and create a rich base. You’ll notice that it will go darker and there will be a lovely scent in your kitchen. Cook for about 2-3 minutes – keep stirring.

Return the pieces of oxtail to the pot as well as the carrots (cut the carrots in huge chunks), bay leaves and salt. Give that a good stir, turn up the heat to high and add the 2 cans of Guinness. Stir well and bring to a boil with the lid covered. When it comes to a boil, lower the heat to a rolling boil (low) and let cook for about 20 minutes. This is when you’ll add the whole habanero pepper to the pot. Remember to keep it whole for flavor and not the heat. Burst open near the end if you want the excitement of the heat.

After 20 minutes it’s time to add the water and bring it back up to a boil (this would be when I would add everything to a slow cooker or pressure cooker if that’s your plan). When it comes to a boil, reduce the heat to a gentle simmer and allow to cook for about 3 hours or until the meat starts falling off the bones. Continue stirring every 15 minutes or so and if you notice you’re running low on liquid.. add a bit more water. After 3 hours it should be tender… take out the sprigs from thyme, the hot pepper (if you don’t want the heat) and turn up the heat with the pot uncovered to thicken up the rich gravy.

If you want to add a bit more Caribbean influence you can always add a few pimento berries to the pot and a 1/2 teaspoon of green seasoning paste. This is great on rice, mashed potato, roasted breadfruit, ground provisions… even roti or bread. I did a cassava mash, which I’ll share with you in the next couple days. Here’s the video I did to help you follow along the cooking process:

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—0–>Winner Wanted!<–0–

 

 

It’s that time again! Just in time for Valentine’s Day, we’re giving one lucky winner a box of Marshmallow Hearts (milk chocolate coated) from Cémoi Chocolatier. The box of chocolate covered hearts will be shipped to the lucky winner after we receive their shipping address (we even pay the shipping cost). All you have to do is tell me what’s your favorite valentines day dish in the comment section below and your name will be automatically entered to win. Yea.. it’s that simple.

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’s your fav Valentine’s Day dish.

Here are the rules pertaining to winning the box of “Marshmallow Hearts –  Cémoi Chocolatier”…

– contest is open to everyone globally (even if you won something here before)

– 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 February 14 – to midnight Feb 26.

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

– the winners will have 1 week to contact us with their  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 box of chocolates to you. It’s simple, free and fellas you could give to the special lady in your life if you forgot to have something on Valentine’s day.

Good Luck!