Caribbean Oxtail Stew -You only need 10 minute prep to this deliciously rich, hearty and one-pot meal. Oh, refrain form eating the whole thang!!!
I am 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, bay leaf makes it so enticing.
And the oxtail, oh boy!! Slow cooked to draw out not only its robust beef flavor but also to render the oxtail super tender. You can’t argue with that . Can you?
When you talk of comfort food. This right here ,is Comfort at it best.
I took a lot longer than usual trying to photograph this delicious one pot meal. I wanted the dish to convey my message of AMAZINGNESS, however, it was pure agony for me. Towards the end, I could barely contain myself – I caved in. I promise to do a better job next time.
If you have never tried oxtail tail before, I am urging you to get some and try this recipe Now! It is a sense of urgency! Prepping for this dish would only take you less than 15 minutes.
If you can get a hold of organic oxtail then go for it. I use to get it directly from a farm until, people suddenly realized how good it is and Now there is less supply and more demand…you know what that means right? Go figure!
The only drawback (I can’t lie to you guys) is that. They take some time to cook … between two and 3 hours, if you want fall of the bone and you guess right -it is tastefully rich and deliciously fattening. I know after making this you will be tempted to make it over and over again. But be still.
WARNING! This mouth watering caribbean oxtail stew can not be eaten daily or weekly.
I took the liberty of adding potatoes and carrots, 15-20 minutes before turning off the stove.
You may do the same or leave out the potatoes and serve with this Caribbean rice and beans here
Caribbean Oxtail Stew
Ingredients
- 2 -3 tablespoon cooking oil
- 2 pounds oxtail cut up medium pieces
- 1 onion chopped
- 1 teaspoon minced garlic
- 1 thyme sprig
- ½ teaspoon smoked paprika
- 2 tablespoon tomato paste
- 1 bay leaf
- 1 scotch bonnet pepper
- 2 green onions chopped
- 1 teaspoon chicken bouillon powder
- 1 pound potatoes
- 2 cups baby carrots
- Salt to taste
Instructions
- Season oxtail with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. Drain any remaining oil.
- Add onions, green onions, garlic, thyme, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bay leaf, stir for another minute.
- Then add about 6 cups of water, chicken bouillon and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
- About 15-20 minutes before you remove from the stove add carrots, and potatoes. Adjust thickness of soup with water or stock
- Season with salt according to preference. Remove bay leaf
- Serve warm
Fran says
This is my family’s favorite oxtail recipe. It’s a wonderful dish
ImmaculateBites says
Awesome! Thanks for taking the time to let me know.
Tru says
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
ImmaculateBites says
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.
Esther Sarris says
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
ImmaculateBites says
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 .
Lovely says
I make oxtail soup once a month. The recipe is very similar to my mom except she adds red kidney beans.
ImmaculateBites says
That’s a nice addition.
Renny says
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!
ImmaculateBites says
My Pleasure! Thanks for taking the time to share your thoughts with me.
Benedict Hughes says
So, I am officially a rock star. My step-son LOVE this. Wonderful recipe. Thank you so much.
Benedict Hughes says
One more question: When is the Chicken Bouillon added?
ImmaculateBites says
When you add the water.
Benedict Hughes says
I’ll be cooking this dish today. Looks fantastic. One thing: Bay leaf is missing from list of ingredients.
ImmaculateBites says
Updated . Thanks!
Sara says
This stew is frcking Delicious.
ImmaculateBites says
Thanks Sara.
krissy says
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.
ImmaculateBites says
Krissy, please let me know how you like it!
Tamiika says
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!
ImmaculateBites says
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!
Marie @ Not Enough Cinnamon.com says
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!
ImmaculateBites says
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.
Thalia @ butter and brioche says
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!
ImmaculateBites says
Thalia, oxtail is fairly easy – slow cooking and low heat works best!
Rachel (Rachel's Kitchen NZ) says
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.
ImmaculateBites says
Rachel, let me know how it works for you.
Charlene @ that Girl Cooks Healthy says
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.
ImmaculateBites says
Thanks Charlene, this is probably a good time to make some.