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Caribbean Oxtail Stew

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!!!
Course Main
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 -5
Calories 547kcal
Author Imma


  • 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


  • 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


Calories: 547kcal | Carbohydrates: 24g | Protein: 56g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 187mg | Sodium: 576mg | Potassium: 757mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9155IU | Vitamin C: 23.8mg | Calcium: 102mg | Iron: 11.4mg