Incredible Smoked Stewed Oxtail
A rich Caribbean-style Smoked Stewed Oxtail recipe where slowly smoked oxtail is braised low and slow in a deeply seasoned gravy packed with thyme, pimento, aromatics, and bold island flavor.
Ingredients
- 3 lbs oxtail trimmed and washed
- 1 lime or lemon juiced
- 1/2 cup white vinegar alternative
- 1 tablespoon sea salt divided
- 1 1/2 tablespoon black pepper divided
- 1 1/2 tablespoon olive oil
- 1 large onion diced
- 6 cloves garlic smashed
- 1 teaspoon allspice berries pimento
- 2 scallions diced
- 1 large tomato diced
- 1 small habanero pepper optional
- 2 bay leaves
- 5 sprigs thyme
- 3 slices ginger
- 1 1/2 tablespoon tomato ketchup
- 1 tablespoon Caribbean browning
- 1 tablespoon brown sugar
- 4 cups beef stock
- 1-2 cups water adjust as needed
- 1 1/2 tablespoon parsley chopped
Instructions
- Trim off any excess fat from the oxtail pieces, then wash with cool water and the juice of the lime or lemon. As mentioned, you can also use white vinegar. Pat dry and season both sides with one third of the salt and black pepper.
- Place the seasoned oxtail pieces onto a smoker and smoke for 2 1/2 to 3 hours, rotating or flipping at least once during the process. Oak, pecan, or mesquite wood will all give excellent results and gently perfume the meat with a subtle smoky flavor.
- Heat the olive oil (use your fav oil) in a deep pan over a medium flame, then add the onion, garlic, remaining black pepper, scallions, and pimento berries. Turn the heat down to low and cook for about 5 minutes. This will soften everything and allow the aromatics to bloom while releasing their fragrant flavors into the oil.
- Turn the heat back to medium and add the previously smoked oxtail pieces, followed by the tomato, browning, bay leaves, tomato ketchup, brown sugar, thyme, and habanero pepper.
- You may use any spicy pepper you prefer or have on hand, as I feel this stewed oxtail benefits from a slight kick, however this remains completely optional. Be mindful that adding the seeds and white membrane of spicy peppers will increase the heat level.
- Bring everything to a boil, add the remaining salt, then reduce to a gentle simmer.
- During the slow cooking process, stir every 30 minutes or so and add water in small increments as needed, as the liquid will gradually reduce over time while the gravy deepens in flavor.
- Depending on the age of the animal when butchered, the oxtail can take anywhere between 3 1/2 to 5 hours to become fork tender to the point where the meat is practically falling off the bone.
- As the smoked stewed oxtail slowly braises, the thyme, garlic, pimento, and smoky notes begin layering together, creating the sort of deep savory aroma that tells you something special is happening in the pot.
- Once the stewed oxtail reaches the tenderness you prefer, adjust the salt to your liking while keeping in mind that the beef stock already contributes sodium. At this point you can also personalize the consistency of the finished gravy. In my case I went for 4 hours.
- Finish by adding the chopped parsley as you turn off the stove for a bright herbal finish. Remove the thyme sprigs, bay leaves, and if possible the pimento berries before serving.
- Serve warm alongside Carrot Rice, Coconut Rice, or classic Jamaican Rice and Peas.
Video
Notes
Frequently Asked Questions
Can I make Smoked Stewed Oxtail without a smoker? Yes. You can roast the oxtail over charcoal or use indirect grilling to introduce a similar smoky flavor before braising.Why does oxtail take so long to cook? Oxtail contains connective tissue and collagen that requires low and slow cooking to properly break down into tender gelatin-rich meat. The age of the animal when it was butchered also affects the length of time required to get it tender. Some butchers advertise this as 'easy cook' oxtail.
Can I make this recipe less spicy? Absolutely. The habanero pepper is completely optional and can be omitted without affecting the overall flavor of the dish.
What does Caribbean browning do in stewed oxtail? Caribbean browning adds the signature deep brown color and subtle caramelized bitterness associated with traditional Caribbean stewed meats.
Can I make Stewed Oxtail ahead of time? Yes. In fact, stewed oxtail often tastes even better the following day as the flavors continue to deepen overnight. Make a bigger batch and freeze for those cold wintery nights when you want a comforting hug from a deep-flavoured dish that reminds you of warmer Caribbean days.
Tried this recipe?Let us know how it was!