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–+ servings

Classic Caribbean Brown Stew Oxtail

Falling-off-the-bone tender oxtail, slow-braised in a rich coconut milk and tomato gravy with red kidney beans, fresh herbs, and warming spices. A true Caribbean comfort food classic, this hearty stew is perfect with rice, ground provisions, or dumplings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Beef Recipes, Caribbean Classics, Comfort Food, Soups & Stews, Sunday Dinners
Ingredients Method

Ingredients
  

  • 2 lbs oxtails cut into 1 1/2-inch pieces, trimmed of excess fat
  • 1 lime or lemon, for washing oxtail
  • 3/4 tablespoon salt
  • 2 tablespoons light soy sauce
  • 1 tablespoon Caribbean browning
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Caribbean Green Seasoning
  • 3/4 teaspoon black pepper
  • 1 onion medium, sliced
  • 2 scallions chopped
  • 5 cloves garlic smashed
  • 2 tablespoons olive oil
  • 1 large tomato chopped
  • 6 allspice berries pimento seeds
  • 2 bay leaves
  • 1 tablespoon ginger grateddd
  • 10 cups water adjust as needed
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 5 sprigs thyme
  • 1 1/2 cups red kidney beans cooked or canned, rinsed
  • 1 Scotch Bonnet pepper whole
  • 1 1/2 cups coconut milk
  • fresh scallions or parsley, chopped, for garnish, optional

Method
 

  1. Wash the oxtail pieces with cool water and the juice of the lime or lemon. Drain well. Watch this video, How To Season Oxtail For Jamaican Brown Stew Oxtail.
  2. Season the oxtail with salt, soy sauce, browning, ketchup, green seasoning, black pepper, onion, scallions, and garlic. Mix thoroughly, cover, and marinate in the fridge for 3–4 hours or overnight.
  3. Heat olive oil in a heavy pot over medium-high heat. Brown the oxtail pieces on all sides in batches to avoid overcrowding.
  4. Add the reserved marinade to the pot and stir well. 
  5. Stir in the tomato, ginger, bay leaves, and pimento seeds. Continue cooking until the oxtail is very tender, adding extra time if necessary. Pour in 6 cups of water and bring to a boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 4 to 4 1/2 hours, adding more water as needed (up to 10 cups total). Skim off any froth that rises.
  6. Add the sliced bell peppers, thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Stir gently. Add the sliced bell peppers, please thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Unless you want the kick of that pepper like me, crush it during cooking. May I also remind you to wash your hands with soap immediately after handling such hot peppers.
  7. Bring the pot back to a boil, then reduce to a simmer and cook uncovered for 30 minutes, allowing the flavors to deepen and the gravy to thicken.
  8. Taste and adjust seasoning with salt as needed. Discard thyme sprigs, pimento seeds, and bay leaves before serving.
  9. Garnish with chopped scallions or parsley if desired. Serve hot with rice or your favorite Caribbean sides.

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