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Savory Slow-Cooked Oxtail Stew with Caribbean Flavors

Rich, flavorful, and deeply satisfying, this oxtail recipe features a blend of Caribbean-inspired seasonings and slow cooking techniques that create fork-tender meat surrounded by a savory gravy. Perfect for Sunday family dinners or special occasions!
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Caribbean-Inspired
Calories: 361
Ingredients Method Nutrition

Ingredients
  

  • 2½ pounds oxtail trimmed of excess fat
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 2 tablespoons garlic and herb seasoning blend
  • 1 tablespoon browning sauce
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 3 carrots diced
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 scotch bonnet pepper seeded and minced (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 cups beef broth
  • 1 can 14.5 oz diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger grated
  • 1 can 15 oz butter beans, drained and rinsed
  • Fresh parsley for garnish

Method
 

  1. Begin by preparing your marinade. In a small bowl, combine soy sauce, Worcestershire sauce, salt, brown sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper. Mix thoroughly until well combined.
  2. Place the oxtail pieces in a shallow dish and generously rub the marinade mixture all over each piece, ensuring even coating. Cover and refrigerate for at least 1 hour (overnight is even better for maximum flavor development).
  3. When ready to cook, heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the marinated oxtail pieces until browned on all sides, about 3-4 minutes per side. Transfer browned pieces to a plate.
  4. In the same pot with the remaining oil and rendered fat, add onions, carrots, and celery. Sauté until vegetables begin to soften, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  5. Return the browned oxtail to the pot. Add bay leaves, thyme, beef broth, diced tomatoes, tomato paste, and grated ginger. If using, add the minced scotch bonnet pepper for heat. Stir to combine all ingredients.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2½ to 3 hours, or until the oxtail is fork-tender and nearly falling off the bone. Check occasionally and add more beef broth if needed to maintain a stew-like consistency.
  7. About 30 minutes before the stew is done, add the drained butter beans and continue to cook until heated through and the stew has thickened to your desired consistency.
  8. Remove bay leaves before serving. Taste and adjust seasonings if necessary.
  9. Serve hot over steamed rice, garnished with fresh parsley.

Nutrition

Calories: 361kcalCarbohydrates: 9gProtein: 32gFat: 22gSaturated Fat: 9gCholesterol: 114mgSodium: 1583mgFiber: 2gSugar: 5g
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