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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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Caribbeanmedium210 minServes 6
Slow-Braised Caribbean Oxtail Stew plated and ready to serve

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Servings

6

Originally developed for 6 servings.

Ingredient checklist

Method

0 of 10 steps complete
  1. No timer needed
    Pat the oxtail pieces dry with paper towels. Season with salt and black pepper.
  2. 08:00
    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.
  3. 05:00
    Reduce heat to medium. Add the chopped onions and sauté until translucent and soft, about 5 minutes.
  4. 02:00
    Add the minced garlic and tomato paste to the onions and cook for 2 minutes, stirring constantly to combine and soften the tomato paste.
  5. No timer needed
    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.
  6. 270:00
    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.
  7. No timer needed
    Add the sliced carrots, parsnips, and cubed sweet potatoes to the pot. Stir gently to mix.
  8. 45:00
    Cover and continue simmering for an additional 45 minutes until the vegetables are tender.
  9. No timer needed
    Taste and adjust seasoning with additional salt and pepper as needed. Remove the Scotch bonnet peppers before serving to reduce heat if desired.
  10. No timer needed
    Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with rice or crusty bread.

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.

Equipment check

  • 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

Tags

StewCaribbeanSlow BraisingBeefWeeknight Friendly

Behind the dish.

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.

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.

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.

This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

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