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.
Atticus says
Absolutely delicious. Will repeat again
Imma says
Glad to hear, Atticus!
Dayo A says
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.
Immaculate Bites says
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 🙂
Kelsey says
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.
ImmaculateBites says
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! 🙂
Nana says
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
imma africanbites says
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. =)
Linda says
do you simmer/cook with the lid on?
ImmaculateBites says
Hi Linda, Yes I do cook with the lid on.
Beth Banschbach says
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.
Ola says
You obviously didn’t read where she said to serve with Caribbean rice and beans
Reta says
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!!!
ImmaculateBites says
Hi Reta! Glad to be of help. So happy to hear this was a hit . Thanks for the feedback!