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.
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.