Caribbean Style Oxtail Recipe (Rich, Fall-Off-the-Bone)

Caribbean-style oxtail stew: succulent meat infused with spicy warmth, balanced by sweet undertones of vegetables. Paired with Mtume's "You, Me, and He," it's a harmonious blend of soulful flavors and melodies that transport you to a Caribbean culinary paradise.

If you like this dish try this recipe for instant pot Jamaican oxtail stew.

Step into the rhythm of the islands with my Caribbean Style Oxtail stew recipe, where each ingredient dances in perfect harmony to create a symphony of flavors. In the spirit of my music, let the fragrant spices and slow-cooked oxtails transport you to a place where the sun kisses the sea breeze, and the vibrant pulse of the Caribbean comes alive.

This dish is a celebration of the soulful fusion that happens when the warmth of the tropics meets the depth of slow-braised oxtails. So, let the melodies of the kitchen guide you as we embark on a culinary journey through the Caribbean, where every bite is a note in the song of flavor.

Late fall and wintertime is oxtail stew time. Well truthfully speaking in my house, anytime is oxtail stew time. This slow-braised oxtail recipe is long on flavor and tenderness.

The oxtail is marinated simply overnight, then slow-cooked in complex and deeply flavored braising liquid that includes soy, cooking sherry, and Worcestershire sauce.

Though not prepared like traditional Jamaican oxtail stew, the flavor profile is distinctly Caribbean with some Asian influence.

If you dig this recipe checkout these other ways of cooking oxtail. Also for more slow cooking Caribbean bean based recipes try Haitian soup joumou (beef and pumpkin soup).

What Is Oxtail?

For those unfamiliar, oxtails aren’t actually the tail from an ox but are from the tail of a cow cut into pieces. Each piece has a thick cylindrical bone with chunks of tough, fatty meat.

If cooked the right way they are as delicious as beef short ribs. They are perfect for slow-cooked braising and stews as the process basically renders them butter-like tender.

Baked oxtails for a long time have been a staple in serious soul food cooking. My grandmother would make big pots of them on Sundays and we’d have many guests pop over and enjoy individual bowlfuls with cornbread and hot sauce.

Before prices got so out of hand you were as likely to see big pots of oxtails in our house as you would a pot roast.

Oxtail is very tasty partially because of its high fat content, including saturated fat. All that stuff that sits between the meat and bone is all fatty goodness for the most part.

Beats and Eats Pairing

The pairing of Mtume's song "You, Me, and He" with Caribbean-style braised oxtails creates a delightful synergy that combines the sensory experiences of music and food.

"You, Me, and He" has a smooth and soulful R&B sound that creates a relaxed almost sensual atmosphere. This mood aligns with the laid-back, tropical vibes often associated with Caribbean cuisine. The combination of the song's soothing melodies and the aromatic, flavorful braised oxtails help provide an overall enjoyable and enahnced experience.

The tempo and rhythm of the song can set a comfortable pace for cooking and dining. The slow-cooked nature of Caribbean-style braised oxtails aligns with the unhurried, sultry feel of the music. This synchronization of tempo creates a harmonious experience where the music and the flavors of the food complement each other.

Caribbean Beef Oxtail Ingredients

• Beef Oxtail
• Allspice - the key spice that gives the oxtail that quintessential Caribbean flavor and vibe. Allspice has a warm and rich flavor reminiscent of a combination of cinnamon, cloves, and nutmeg. This warmth adds depth to the stew, creating a comforting and soulful character.
• Nutmeg - if have fresh pods available to you definitely go this route. Nutmeg pairs well with rich and hearty meats, such as oxtail. Its flavor can complement the savory and robust taste of the meat, adding a layer of complexity to each bite.
• Browning Sauce - burnt sugar flavoring common in Jamaican cooking
• Fresh ginger - has a warm and spicy flavor that imparts a subtle heat to the stew.
• Garlic cloves - The complex flavor of garlic—combining sweetness when roasted or sautéed and pungency when raw—adds layers of complexity to the stew. This complexity complements the spices and other ingredients, creating a well-rounded taste experience.
• Scotch Bonnet Chili - feel free to substitute habanero if you can't find scotch bonnets. Beyond its heat, the Scotch bonnet chili contributes a unique and fruity flavor to the stew.
• Fresh thyme - Fresh thyme has a fragrant and earthy aroma that adds a delightful herbal component to the stew. As it simmers, the aromatic compounds in the thyme are released, infusing the stew with a rich and enticing scent.
• Cooking Sherry - red wine or Madeira are fine as replacement substitutes, but I chose sherry for its aromatic qualities. Sherry adds a rich and complex flavor to the stew. The fortified wine brings depth to the overall taste profile, complementing the savory notes of the oxtail and spices.
• Soy Sauce - is known for its rich umami flavor, which adds depth and a savory quality to the stew. This can complement the natural richness of the oxtail and enhance the overall taste profile. Soy sauce is also salty, which helps season the stew. Soy sauce's dark color imparts a deep and rich hue that adds visual appeal to the dish.
• Worcestershire sauce - The combination of anchovies, tamarind, vinegar, and various spices in Worcestershire sauce contributes to a savory and robust flavor profile. This complexity can elevate the overall taste experience of the stew. It also contains vinegar, which adds a subtle tanginess to the stew. This tangy note can brighten up the flavors and provide a refreshing contrast to the richness of the oxtail.
• Brown sugar - adds sweetness, depth, and a subtle caramel undertone to Caribbean-style oxtail stew.
• Canned Butter Beans (optional) - if using add at step 6
• Tomato paste (optional) - if using add at step 4

How To Stew Oxtail (step by step)

Step 1:

Wash and clean the oxtail. Marinate oxtail in spices (salt, pepper, paprika), browning sauce, thyme, garlic, and onions.

Step 2:

Heat olive oil in a large skillet or dutch oven over medium heat and brown them on all sides. Remove the oxtail and set aside on a plate.

Step 3:

Add the ginger, garlic, allspice, nutmeg, scotch bonnet, thyme and bay leaves. Cook on medium low 1-2 minutes.

Step 4:

Add the dry sherry cooking wine, soy sauce, Worcestershire sauce, brown sugar, and water. Mix in well.

Step 5:

Preheat oven to 325 degrees. Add the oxtail back to the pot, and bring to a boil. Bring to a boil, then cover and reduce the heat to low. Simmer for 2 to 3 hours. If you prefer "fall off the bone" oxtail use the full 3 hours cook time. For oxtail with more texture cook 2 to 2/1 hours. Oxtail will not be fully submerged so you'll want to rotate oxtails every 30 minutes or so. Check halfway through and add more water if needed.

Step 6:

Remove the lid and cook uncovered at a simmer for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Top with green onions. Serve!

What To Serve With Oxtail

Caribbean-style oxtail pairs wonderfully with a variety of side dishes that complement its rich and flavorful profile. Here are some delicious options to serve alongside Caribbean-style oxtail including fried sweet plantains, perfectly cooked coconut ginger rice, and Jamaican rice and peas.

Ways To Maximize Flavor In This Recipe

To maximize the flavor of your Caribbean-style oxtail stew, consider incorporating the following tips and techniques:

1. Marinate the Oxtails: Allow the oxtails to marinate in the seasoning blend for at least a few hours, or preferably overnight. This allows the flavors to penetrate the meat, resulting in a more flavorful and well-seasoned dish.
2. Sear the Oxtails: Before braising, sear the oxtails in a hot pan to develop a flavorful crust. This step enhances the depth of flavor and adds a desirable caramelization to the meat.
3. Layer Flavors: Add ingredients in layers, allowing each component to contribute its unique taste to the overall flavor profile. For example, sauté aromatics like onions, garlic, and peppers before adding them to the stew.
4. Deglaze the Pan: When searing the oxtails, deglaze the pan with broth or wine to capture and incorporate any flavorful bits that have stuck to the bottom of the pan.
5. Adjust Seasoning as Needed: Taste the stew periodically during the cooking process and adjust the seasoning accordingly. This ensures a well-balanced and flavorful end result.
6. Rest Before Serving: Allow the stew to rest for a few minutes before serving. This allows the flavors to meld and intensify, creating a more harmonious taste.

Substitutions and Variations

Here are some substitutions and variations you can try for Caribbean oxtail stew:

1. Spices and Herbs:
   • Scotch Bonnet Pepper: For those who enjoy heat, add chopped scotch bonnet pepper for spice.
   • Allspice: Ground allspice is a key spice in Caribbean cooking and can enhance the stew's flavor.
   • Bay Leaves: Adds a subtle herbal note to the stew.
2. Cooking Methods:
   • Slow Cooker: Instead of cooking on the stovetop, you can prepare the stew in a slow cooker for convenience.
   • Pressure Cooker: Use an Instant Pot or pressure cooker for faster cooking without compromising flavor.

Additional Cooking Considerations and Tips for Making Oxtail Stew

Trim your oxtail if they contain excess fat

Be careful when handling the chili peppers. Habanero/scotch bonnet chilis are super high on the heat scale so use gloves when handling. Otherwise, if you're okay with a more mild flavor do not cut open the chilis. Instead, just poke/cut slits into the sides of the peppers. Just remember to remove the peppers during the cooking process before it disintegrates into the oxtail stew.

I marinated the oxtail overnight, but if you don't have the time, let it sit for at least 30 minutes.

I like my oxtail stew with very tender pieces, but not overly tender as in "fall of the bone" tender. What I mean by that is I don't want my meat mashed potato soft but have a lil chew to them.

Making Oxtail Stew

As we savor the last notes of this culinary composition, the Caribbean Style Oxtail recipe, I invite you to revel in the symphony of flavors we've created together. Just like in music, where every note counts, every spice and aroma in this dish plays a crucial role in the harmony of taste.

The slow-cooked tenderness of the oxtails, infused with the essence of the Caribbean, leaves a lingering melody on the palate that resonates with the soul. Whether you're a seasoned culinary artist or a kitchen virtuoso in the making, may this recipe inspire you to continue exploring the diverse and soulful world of Caribbean cuisine

If you make this Caribbean style beef oxtail recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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Caribbean Style Braised Beef Oxtail

Author: Marwin Brown

971kcal

5 from 4 votes

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Prep 5 minutes mins

Cook 3 hours hrs 30 minutes mins

Braised oxtail stew recipe - beef oxtail marinated overnight, then slow cooked in a complex Caribbean flavored broth for a great Sunday main dish.

Servings 4 people

Course Main Course

Cuisine Caribbean

Ingredients

1x2x3x

• ▢ 3 pounds beef oxtail
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon nutmeg
• ▢ 1 teaspoon allspice
• ▢ 1 tablespoon browning sauce
• ▢ ½ medium white onion sliced
• ▢ 6 cloves garlic roughly chopped
• ▢ 4 sprigs fresh thyme
• ▢ 2 half-inch thick slices of fresh ginger
• ▢ 1 tablespoon olive oil
• ▢ 1 medium red bell pepper sliced
• ▢ 1 medium red onion sliced
• ▢ 1 scotch bonnet chili
• ▢ 2 bay leaves
• ▢ ½ cup cooking wine dry sherry
• ▢ 2 tablespoons soy sauce
• ▢ 3 tablespoons Worcestershire sauce
• ▢ 1 tablespoon brown sugar
• ▢ 1 ½ cups water
• ▢ Green onions for garnishing

Method

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1. Mix dry spices together and set aside
2. Wash and clean the oxtail with water and lemon juice. Marinate oxtail in half the spice mix, half the garlic, browning sauce, half the thyme, and onions.
3. Heat oil in a large skillet over medium-high heat and brown them on all sides. Remove the oxtail and set aside on a plate.
4. Add the ginger, remaining garlic, scotch bonnet, red pepper, red onions, hald the remaining spices, remaining thyme and bay leaves. Cook on medium low 1-2 minutes.
5. Add the dry sherry cooking wine, soy sauce, Worcestershire sauce, brown sugar, remaining spices, and water. Mix in well.
6. Cook on the stovetop or braise in the oven. I prefer braising.

   To Braise: Preheat oven to 325 degrees. Add the oxtail back to the pot, cover and place in the oven for 2 ½ to 3 hours.

   On The Stovetop: Add the oxtail back to the pot, bring everything to a boil, cover, and reduce the heat to low. Simmer for 2 to 3 hours.

   If you prefer "fall off the bone" oxtail use the full 3 hours cook time. For oxtail with more texture cook 2 to 2 ½ hours. Oxtail will not be fully submerged so you'll want to rotate oxtails every 30 minutes or so. Check halfway through and add more water if needed.
7. Remove the lid and cook uncovered at a simmer for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Top with green onions. Serve!

Nutrition

Calories971kcalCarbohydrates16gProtein107gFat49gSaturated Fat19gPolyunsaturated Fat2gMonounsaturated Fat24gCholesterol374mgSodium1598mgPotassium333mgFiber2gSugar9gVitamin A1266IUVitamin C50mgCalcium120mgIron15mg

Video

Notes

Trim your oxtail if they contain excess fat

Be careful when handling the chili peppers. Habanero/scotch bonnet chilis are super high on the heat scale so use gloves when handling. Otherwise, if you're okay with a more mild flavor do not cut open the chilis. Instead, just poke/cut slits into the sides of the peppers. Just remember to remove the peppers during the cooking process before it disintegrates into the oxtail stew.

I marinated the oxtail overnight, but if you don't have the time, let it sit for at least 30 minutes.

I like my oxtail dishes with very tender pieces, but not overly tender as in "fall of the bone" tender. What I mean by that is I don't want my meat mashed potato soft but have a lil chew to them.

Be light with the salt. The soy has plenty. Adding too much beyond marinating the oxtail can lead to a really strong salty flavor.

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