Caribbean Oxtail Stew
Caribbean Oxtail Stew – You only need 10 minutes of prep time for this deliciously rich, hearty, one-pot meal. Oh, try hard not to eat the whole thang!!!
I’m going to cut to the chase and say this Caribbean-inspired stew is the most amazing stew EVER. A superb blend of flavors for one unforgettable taste!
The spice combination of garlic, thyme, paprika, scotch bonnet, and bay leaf makes it so enticing. And the oxtail, oh boy!! Slow cooking draws out its robust beef flavor and renders the oxtail super tender. We can’t argue with that, can we?
When you talk of comfort food, this right here is comfort at its best.
It took a lot longer than usual to photograph this delicious one-pot meal. I wanted the pictures to convey my message of AMAZINGNESS. However, it was pure agony for me. Towards the end, I couldn’t contain myself and caved in. I promise to do better next time.
If you’ve never tried oxtail tail before, I urge you to get some and try this recipe NOW! It is a sense of urgency! Prepping for this dish takes less than 15 minutes.
Why Oxtail Is Worth It
Oxtail used to be a cheap cut that benefits from a long cooking time. If you can find free-range oxtail, then go for it. I used to get it directly from a farm until people realized how good it is. Now, there is less supply and more demand… You know what that means, right? Go figure!
There’s the only drawback (I can’t lie). Oxtail takes some time to cook, 2-3 hours if you want a fall-off-the-bone, rich, and deliciously fattening stew. After making this, I know you’ll be tempted to make it repeatedly. But be still.
WARNING! This mouthwatering Caribbean oxtail stew is high in saturated fat; that’s why it’s so good.
Ingredients You’ll Need
- Oxtail – This rich delicacy cooks up tender when you give it enough time. A little cooking oil is enough to sear it.
- Seasonings – Salt, pepper, onions, garlic, thyme, smoked paprika, tomato paste, bay leaf, scotch bonnet pepper, and bouillon add spice and flavor.
- Vegetables – Potatoes and carrots make it a one-pot meal, but you can add more of your favorites if desired.
How to Make Caribbean Oxtail Stew
- Season oxtail with salt and pepper. Set aside. (Photo 1)
- In a large pot, heat oil over medium heat until hot, and then add the oxtail to sear, stirring frequently, scraping browned bits off the bottom until the oxtail is brown. Drain any remaining oil. (Photo 2)
- Add onions, green onions, garlic, thyme, and smoked paprika, and stir for about a minute. Toss in the scotch bonnet pepper, tomato paste, and bay leaf, and stir for another minute. (Photo 3)
- Then, add about 6 cups of water and chicken bouillon, bring to a boil, and let simmer until tender (depending on the oxtail size and preference) for 2-3 hours, occasionally stirring. (Photo 4)
- About 15-20 minutes before it’s done, add carrots and potatoes. Adjust the thickness of the soup with water or stock.
- Adjust the seasoning with salt to taste. Remove the bay leaf and serve hot.
What Goes With Caribbean Oxtail Stew
Classic oxtail stew is served with Caribbean rice and beans. Add fried sweet plantains for a fantastic side, and finish it off with cornmeal pone for a decadent Caribbean meal.
More Incredible Caribbean Recipes to Try
Caribbean Oxtail Stew
Ingredients
- 2 pounds (900g) oxtail, cut up medium pieces
- salt and pepper to season
- 2-3 tablespoon (30-45ml) cooking oil
- 1 onion, chopped
- 1 teaspoon (5g) minced garlic
- 1 sprig thyme
- ½ teaspoon (1-2g) smoked paprika
- 2 tablespoons (30g) tomato paste
- 1 bay leaf
- 1 scotch bonnet pepper
- 2 green onions, chopped
- 1 teaspoon (4g) chicken bouillon powder
- 1 pound (450g) potatoes
- 2 cups baby carrots (about 12 carrots)
Instructions
- Season oxtail with salt and pepper. Set aside.
- Heat oil in a large pot over medium until hot, and then sear the oxtail, stirring frequently, scraping browned bits off the bottom until they're brown. Remove excess oil.
- Add onions, green onions, garlic, thyme, and smoked paprika, and stir for about a minute. Toss in the scotch bonnet pepper, tomato paste, and bay leaf, and stir for another minute.
- Add about 6 cups of water and chicken bouillon, bring to a boil, and simmer until tender (depending on the oxtail size and preference) for 2-3 hours, occasionally stirring.
- Add carrots and potatoes 15-20 minutes before it's done. Adjust the thickness of the soup with water or stock. If you want it thicker, add a cornstarch slurry.
- Adjust the seasoning with salt to taste. Remove the bay leaf and serve hot.
Tips & Notes:
- The perfect make-ahead, it tastes even better the next day.
- This recipe freezes well if you leave out the potatoes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Absolutely delicious. Will repeat again
Glad to hear, Atticus!
It was fun to try this recipe. I think I ended up with a more watery consistency than desired. So, next time, I will start off with fewer cups of water. The Angus oxtail I used became tender just under two hours. Thanks for the nutritional information provided as well. What is the definition of a serving in this case? Thank you.
Hi Dayo! Yes, you can reduce the amount of water to soften the oxtail or what you can do is, once the oxtail is already soft you can transfer it to another container and set aside, then add the potatoes and carrots. In that way you can reduce the excess liquid without overcooking the oxtail, just add it back to pot 8 minutes before you finish cooking. And a serving means an estimated amount of food consumed by a person. Hope this helps 🙂