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Oxtail soup
Meat & Poultry Soups & Stews

The Best Oxtail Soup Recipe You’ll Ever Taste!

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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!

Recipe Card

Oxtail soup
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Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

Cuisine: , Courses: Recipe Keys: Dairy Free Non Vegetarian Spicy
Difficulty: Advanced Prep Time 30 mins Cook Time 4 hrs Total Time 4 hrs 30 mins
Diet:
B Beef

Description

This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.

Ingredients

Instructions

Video

  1. Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.

  2. On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.

  3. In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.

  4. Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.

  5. Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.

  6. Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.

  7. Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.

  8. Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.

  10. After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot. 

  11. Cook for an additional 10–15 minutes until dumplings are cooked through.

  12. Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.

Note

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.

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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/

Meat & Poultry

Ultimate Guinness Braised Oxtails.

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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.

slowcooker stewed oxtails (4)

slowcooker stewed oxtails (3)

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.

slowcooker stewed oxtails (5)

slowcooker stewed oxtails (6)

slowcooker stewed oxtails (7)

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.

slowcooker stewed oxtails (8)

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).

slowcooker stewed oxtails (9)

slowcooker stewed oxtails (10)

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.

slowcooker stewed oxtails (11)

slowcooker stewed oxtails (2)

 

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

 

Recipe Card

The Ultimate Slow Cooker Oxtail
Print Recipe

Slow Cooker Caribbean Oxtails

Cuisine: , Courses: , Recipe Keys: Dairy Free Gluten Free Non Vegetarian S Slow Cooker
Prep Time 15 mins Cook Time 5 hrs Total Time 5 hrs 15 mins
Diet:
B Beef

Description

Set-it-and-forget-it Caribbean-style oxtails slow-cooked with fragrant herbs, aromatics, and hearty gravy for melting tenderness.

Ingredients

Instructions

Video
  1. In a slow cooker add Oxtail (4 pound).
  2. Season with Salt (3/4 tablespoon), Dark Soy Sauce (1 teaspoon), Fresh Ginger (1 teaspoon), Tomato Paste (2 tablespoon), Green Caribbean Seasoning (1 tablespoon), Worcestershire Sauce (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Fresh Thyme (4 sprig), Scallion (1 bunch), Garlic (3 clove) and Onion (1).
  3. Add in the Tomato (1), Carrot (1), Star Anise (1), Bay Leaf (1), Scotch Bonnet Pepper (1), West Indian Browning (1/2 teaspoon), Beef Stock Cube (1) and Water (1/2 cup).
  4. Mix everything well and add Brown Sugar (1 1/2 teaspoon).
  5. Set your slow cooker on high and let it cook for 5 1/2 hours.
  6. Remove the bay leaf, sprigs of thyme and star anise.
  7. Remove the meat from the gravy and set aside.
  8. Skim the fat off the gravy and add it to a pan set over medium heat.
  9. Whisk it continuously to reduce the sauce.
  10. Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
  11. Pour the sauce over the oxtail. Serve and enjoy!

Note

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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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.

wine braised oxtails (1)

wine braised oxtails (2)

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.

wine braised oxtails (3)

wine braised oxtails (4)

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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).

wine braised oxtails (8)

wine braised oxtails (9)

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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

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.

Stewed oxtails on a red soup pot on stove
Print Recipe

Slow‑Braised Coconut Oxtail Stew with Navy Beans

Cuisine: Courses: , Recipe Keys: Dairy Free Non Vegetarian
Difficulty: Intermediate Prep Time 20 mins Cook Time 3 hrs Total Time 3 hrs 20 mins
Servings: 6

Description

This coconut-stewed oxtail recipe combines the rich, savory flavors of Caribbean cooking with the creamy richness of coconut milk. Slow-braised until tender, the oxtails are infused with aromatic herbs and spices, making this dish a true island comfort food.

Ingredients

Instructions

Video

  1. In a large bowl, combine the oxtails with diced onion, grape tomatoes, diced scotch bonnet pepper, Caribbean green seasoning, salt, Worcestershire sauce, ketchup, black pepper, and Angostura bitters (if using). Mix well to coat the oxtails evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

  2. Preheat your oven to 350°F (180°C). In a heavy, oven-safe pot, heat the vegetable oil over high heat. Add the brown sugar and stir continuously with a dry spoon until it melts, becomes frothy, and turns an amber color.

  3. Quickly add the marinated oxtails to the pot, including any marinade juices. Stir well to coat the oxtails in the caramelized sugar. Cover the pot and cook on medium heat for about 7 minutes.

  4. Remove the lid and increase the heat to high. Cook until the liquid reduces and the oxtails are evenly browned. This process enhances the flavor and color of the dish. to 350 degrees F (180 degrees C).

  5. Add the soaked navy beans (discard soaking water), chopped scallion, minced garlic, thyme sprigs, water, coconut milk, and allspice berries to the pot. Stir well and bring to a boil.

  6. Cover the pot and place it in the preheated oven. Bake for approximately 3.5 hours, checking occasionally to ensure there is enough liquid. If necessary, add up to 1/2 cup of water or coconut milk to maintain the desired consistency.

  7. Once the oxtails are tender and the beans are cooked, remove the pot from the oven. Discard the thyme sprigs and allspice berries. Skim off any excess oil from the surface. Garnish with chopped parsley and serve hot.

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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!

Meat & Poultry

Savory oxtail in a rich and thick gravy.

169 Comments on Savory oxtail in a rich and thick gravy.

jamaican oxtail recipeMy 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.

how to cook jamaican oxtail

recipe oxtail

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.

trinidad oxtail recipe

caribbean oxtail recipe

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.

tender oxtail recipe

how to cook oxtail

oxtail recipe

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.

stew oxtail recipe

jamaican oxtail recipe

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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.