Slow-Braised Caribbean Oxtail Stew
A hearty Caribbean oxtail stew slow-braised to tender perfection with seasonal root vegetables and aromatic spices, delivering rich, comforting flavors inspired by traditional island cooking methods.
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Overview
This Slow-Braised Caribbean Oxtail Stew is a rich and satisfying dish featuring tender oxtail slowly cooked with aromatic Caribbean spices and seasonal root vegetables. Inspired by traditional island cooking, this stew delivers deep flavors that are perfect for cozy dinners or special gatherings.
Why you’ll love it
- Deep, comforting flavors developed through slow braising.
- Tender, fall-off-the-bone oxtail enriched with Caribbean spices.
- Incorporates nutritious seasonal root vegetables for added texture and taste.
- Perfect for weeknight meals with make-ahead and reheating options.
Ingredient notes
Oxtail: Look for fresh oxtail pieces, ideally trimmed of excess fat. This cut benefits immensely from slow cooking to become tender.
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Seasonal root vegetables: Traditional choices include carrots, parsnips, and sweet potatoes, which add natural sweetness and texture.
Spices and aromatics: Common Caribbean spices like allspice, thyme, and Scotch bonnet pepper give the stew its signature warm and slightly spicy profile.
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Serving & storage
Serve this stew hot, garnished with fresh herbs like chopped parsley or green onions, alongside steamed rice or crusty bread to soak up the sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors intensify upon resting. Reheat gently on the stove or microwave until steaming hot.
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This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
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Chef tips
- For best results, brown the oxtail well to develop deep flavor before braising.
- Maintain a low simmer during the braise to keep the meat tender and avoid toughening.
- Use gloves when handling Scotch bonnet peppers to prevent skin irritation.
- This stew improves when made a day in advance, allowing flavors to meld.
- Skim excess fat off the surface before serving if desired.
Ingredients
- 1.5 kg (3.3 lbs)oxtail, cut into 3-4 cm pieces
- 2 tablespoonsvegetable oil
- 2 mediumonions, finely chopped
- 4 clovesgarlic, minced
- 1 mediumlarge carrot, peeled and sliced
- 2 mediumparsnips, peeled and sliced
- 250 g (1 cup)sweet potatoes, peeled and cubed
- 2Scotch bonnet peppers, whole (optional, for heat)
- 2 teaspoonsdried thyme or 4 sprigs fresh thyme
- 3 wholeallspice berries
- 2 tablespoonstomato paste
- 750 ml (3 cups)beef stock or broth
- 250 ml (1 cup)water
- 2 tablespoonsbrown sugar
- 2 teaspoonssalt, adjust to taste
- 1 teaspoonblack pepper
- 2 tablespoonsfresh parsley, chopped (for garnish)
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories550
- Protein45 g
- Carbs30 g
- Fat22 g
Step-by-step
Step 1
Pat the oxtail pieces dry with paper towels. Season with salt and black pepper.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail pieces in batches and brown them on all sides, about 8 minutes per batch. Remove browned oxtail and set aside.Step 3
Reduce heat to medium. Add the chopped onions and sauté until translucent and soft, about 5 minutes.Step 4
Add the minced garlic and tomato paste to the onions and cook for 2 minutes, stirring constantly to combine and soften the tomato paste.Step 5
Return the browned oxtail to the pot. Add allspice berries, thyme, whole Scotch bonnet peppers (optional), brown sugar, beef stock, and water. Stir well to combine.Step 6
Bring the stew to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer slowly for 2.5 to 3 hours (150 to 180 minutes), until the oxtail is tender and nearly falling off the bone.Step 7
Add the sliced carrots, parsnips, and cubed sweet potatoes to the pot. Stir gently to mix.Step 8
Cover and continue simmering for an additional 45 minutes until the vegetables are tender.Step 9
Taste and adjust seasoning with additional salt and pepper as needed. Remove the Scotch bonnet peppers before serving to reduce heat if desired.Step 10
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with rice or crusty bread.
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