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.
Omg, this recipe exceeded my wildest expectations. I was born and raised in the Bay Area and was a definite latecomer to Caribbean and especially Jamaican cuisine, but when I tried them the first time I could not get enough. At the limited (but spectacularly good) Oakland Jamaican restaurants, my favorite was always the oxtail. I would never have attempted to make it myself if it weren’t for this COVID-19 situation. This recipe is SO GOOD. I had my doubts about my own ability, but you make it so easy and approachable. I literally sucked the meat off the bones and have enough stew to last for several days. THANK YOU for maintaining this website!! All of your recipes are incredible.
Yay!! The way you just described this dish, I want to run to my kitchen and cook it too! I am so glad you mustered up the courage to cook this dish and that it came out so great. This really warms my heart! Thank you for taking the time to leave this feedback, Kelsey! 🙂
First visit to your website and the meal was beyond outstanding – I’ve not been so pleased with a new recipe in many years. . Even the carrots were delicious and enjoyed by all! I left out the potatoes in favour of the rice and beans recipe that is linked.
This recipe is going into the menu rotation with that rice and beans recipe. I think I’ll bulk cook the recipe and add a beef brisket to get more meat into the freezer meals. I hope that will work and provide more serves – we just kept eating.
Thank you so much for the recipes. I’ve made up the spice mix (without the nightshade ingredients) and expect it to be much used. Rapt husband too! These recipe is going into the menu rotation.
Thank you so much.
OXO
You’re welcome. Thank you for pouring your thoughts in this feedback. I appreciate it. This is one of our favorites here at home, too. =)
do you simmer/cook with the lid on?
Hi Linda, Yes I do cook with the lid on.
Where is the rice? Jamaicans eat rice not potatoes. That’s US yankee, purely and simply. You might use a few potatoes, but you would serve the dish over rice. Always. I ate oxtail stew in Grand Cayman. It was kidney beans with oxtail served over rice of course. It was seasoned with thyme, garlic, onion. It also had spinners in the stew. That’s flour and water mixed together and rolled into small noodle like things and added at the last just in time to cook through.
You obviously didn’t read where she said to serve with Caribbean rice and beans
I am so happy I ran across your website. I wanted to learn how to cook Jamaican food for the longest. I see so many recipes that I am going to try. I made the oxtail stew this past weekend and my kids and their friends loved it, I barely got some. I am going to cook the curry chicken next. Thank you so much!!!
Hi Reta! Glad to be of help. So happy to hear this was a hit . Thanks for the feedback!
This is my family’s favorite oxtail recipe. It’s a wonderful dish
Awesome! Thanks for taking the time to let me know.
Hi,
I noticed for a few of your other meat recipes you have 1 tablespoon bouillon but this one is a teaspoon. Was that an error or is it really one teaspoon
Hi,Bouillon seasoning is adjustable. just like salt. I add more or less depending on my tastebuds and dish. Sometimes you only need a teaspoon to add some flavor to it . Adjust to suit you – with more or less.
Good evening, dear.
I’m retired and don’t splurge on oxtail often. My siblings and I grew up very poor and remember the butcher GIVING her the oxtail (yes, he was a kind man, but the price then was far less than today, of course, even counting for inflation).
She cooked kidney much the same way—very slowly to get it tender.
I’m here to tell you I splurged on beef tongue and used this recipe. It was heaven.
I buy the organ meats organic, only, a real splurge, but necessary to avoid toxins in modern meat.
Neat to find your site. I will visit again.
Esther
Awesome ! Thanks for taking the time to share your thoughts with us Esther. Now I have to be adventurous and give beef tongue a go. Never had it .
I make oxtail soup once a month. The recipe is very similar to my mom except she adds red kidney beans.
That’s a nice addition.
I made this for my guest yesturday! We loved the flavor. It went soooo good with your Caribbean rice and beans recipe. The only thing is that I cooked the oxtail on high most of the time so it came out super tough 🙁 I should have read the comments to have the heat low…i could hardly get the meat off, but my husband loved it anyway. He eat it down to the bone! And asked me when i would make it again. Gotta try this one again soon! Thank you for sharing!
My Pleasure! Thanks for taking the time to share your thoughts with me.
So, I am officially a rock star. My step-son LOVE this. Wonderful recipe. Thank you so much.
One more question: When is the Chicken Bouillon added?
When you add the water.
I’ll be cooking this dish today. Looks fantastic. One thing: Bay leaf is missing from list of ingredients.
Updated . Thanks!
This stew is frcking Delicious.
Thanks Sara.
So I have just ran across 2 of your amazing looking recipes, the coconut shrimp and the curry chicken. I’m making both tonight and i will be trying the oxtail this weekend.
Krissy, please let me know how you like it!
Hello, Is this recipe just as good in a crock pot after browing the meat? Can I substitute goat for oxtail and get the same results in a slow cooker? Thanks!
Tamiika, I not made this stew in a slow cooker before . But I don’t see why not.Goat and oxtail are best cooked on low and for a long time. Let me know how it works for you!
Immaculate this stew looks fantastic! I’ve never cooked with oxtail before but your recipe makes me want to try. In case I can’t get my hands on some, do you think I could use regular stew beef or oxtail totally makes this dish?
I’m glad I found your blog, African cuisine is totally new to me so your recipes will be the perfect place to start!
Marie a very good substitute is short ribs. You can use stew beef ,if that’s what you have available. But when you have the opportunity try it with oxtail it really makes the dish.Let me know how it works for you.
I have never cooked with oxtail before… it’s always looked too daunting! Love the idea of making an oxtail stew, and i especially love your step by step instructions. I just may try the recipe!
Thalia, oxtail is fairly easy – slow cooking and low heat works best!
Oh, I do so love oxtail, Immaculate and how handy that I just happen to have some in the freezer – will be giving this recipe a try.
Rachel, let me know how it works for you.
This looks wonderful and evokes memories of my childhood. Oxtail is a dietary staple, yet I haven’t eaten some for quite some time now.
Thanks Charlene, this is probably a good time to make some.