Slow Cooker Caribbean Oxtails are fall‑off‑the‑bone tender and rich with the traditional seasonings we love, green seasoning, thyme, garlic, scotch bonnet, tomato paste, and hearty aromatics, all stewed into a flavorful, gravy-like sauce.
This “set-it-and-forget-it” slowcooker recipe offers the depth of Caribbean flavor with minimal hands-on time. Perfect for busy days when you want a soulful, satisfying meal without hovering over the stove.
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Ingredient Guide
- Oxtails: Meaty, collagen-rich cuts that become tender and succulent when slow‑cooked.
- Caribbean Green Seasoning: A vibrant herb‑pepper blend that anchors the island flavor.
- Garlic, Onion, Ginger, Scallions: Build a deeply aromatic foundation.
- Tomato Paste: Adds umami richness and body to the gravy.
- Thyme, Scotch Bonnet, Bay Leaf, Star Anise: Infuses warmth, heat, and aromatic accents.
- Worcestershire & Soy Sauce: Bring savory depth and slight sweetness.
- Caribbean Browning: Deepens color and adds a subtle caramel richness.
- Beef Stock Cube & Water: Forms a flavorful cooking liquid.
- Brown Sugar: Balances acidity with a touch of sweetness.
- Carrot & Tomato: Contribute texture, color, and layered flavor.
- Parsley: Adds a fresh herbal finish.
Shopping Made Easy
- Ask your butcher to cut oxtails into 1‑inch pieces and trim excess fat.
- Caribbean green seasoning is available in your international spice section or homemade for best flavor.
- Scotch bonnet peppers vary in heat; remove seeds or substitute milder pepper if preferred.
- Worcestershire and soy sauce may contain gluten; check labels if needed.
Cooking Notes from the Kitchen
- Lightly wash the oxtails in water with lime for freshness and to remove bone shards.
- Browning is optional but adds flavor; this recipe embraces ease with direct slow cooker prep.
- Add more water if needed to keep oxtails submerged throughout cooking.
- Skim excess fat after cooking to keep the gravy rich but not greasy.
How long should I cook the oxtails?
Cook on high for 5 1/2 hours until fork-tender and falling off the bone.
Can I brown the oxtails first?
Yes, browning adds depth, but this version skips that for simplicity without sacrificing flavor.
Is this gluten‑free?
It can be, just use gluten‑free soy and Worcestershire sauces, and confirm your stock cube is gluten-free.
How do I clean oxtail?
To clean oxtails, rinse them under cold running water and trim off excess fat. Soak briefly in water with lime juice or vinegar, then drain and pat dry. This step helps remove bone shards and freshens the meat before cooking.
Why is lime juice used to clean oxtail?
Lime juice helps remove any residual odors and impurities from the oxtail while brightening the meat. It also acts as a mild acid to freshen and slightly tenderize the meat before cooking.
Slow Cooker Caribbean Oxtails
Ingredients
- 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 pepper optional
- 2 tablespoon tomato paste concentrated tomato
- 4 sprigs thyme
- 1 large tomato diced
- 2 stalks 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 cube beef stock
- 1 cup water
- 1 1/2 teaspoon brown sugar
- 1 1/2 tablespoon parsley chopped fine
Instructions
- In a slow cooker add Oxtail (4 pound).
- 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).
- 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).
- Mix everything well and add Brown Sugar (1 1/2 teaspoon).
- Set your slow cooker on high and let it cook for 5 1/2 hours.
- Remove the bay leaf, sprigs of thyme and star anise.
- Remove the meat from the gravy and set aside.
- Skim the fat off the gravy and add it to a pan set over medium heat.
- Whisk it continuously to reduce the sauce.
- Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
- Pour the sauce over the oxtail. Serve and enjoy!
