Slow-Braised Caribbean Oxtail with Black Beans and Rice Grain Bowl
A hearty slow-braised Caribbean oxtail dish served over a vibrant grain bowl of seasoned rice and black beans, accented with fresh herbs and a squeeze of lime. This recipe embraces traditional Caribbean flavors with tender, melt-in-your-mouth oxtail slowly cooked to perfection, paired with wholesome grains for a comforting weeknight meal.
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Overview
This Slow-Braised Caribbean Oxtail with Black Beans and Rice Grain Bowl features tender oxtail simmered in rich, aromatic Caribbean spices until it falls off the bone. Served atop a hearty mix of seasoned white rice and black beans, finished with fresh herbs and lime, it’s a perfect blend of bold flavor and comforting textures.
Why you’ll love it
- Tender, melt-in-your-mouth oxtail infused with traditional Caribbean spices.
- A complete meal combining protein-rich beef and black beans with wholesome rice.
- Perfect for slow cooking to make ahead and enjoy on weeknights.
- Vibrant fresh herbs and lime add brightness, balancing the richness of the braise.
Ingredient notes
- Oxtail: Look for well-trimmed oxtail pieces for even cooking and less excess fat.
- Black beans: Using canned black beans is convenient but rinse well to reduce sodium; dried beans can be used but require longer soaking and cooking.
- Rice: Long grain white rice absorbs flavors well; jasmine or basmati work great.
- Herbs & Aromatics: Fresh thyme and scallions impart authentic Caribbean flavor, while garlic and Scotch bonnet pepper add depth and heat.
- Spices & Sauces: Allspice and nutmeg are classic Caribbean spices, and soy sauce and browning sauce enrich color and savoriness.
Serving & storage
- Serve hot, garnished with fresh cilantro or parsley and lime wedges for squeezing.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for 2-3 months.
- Reheat gently on stovetop or microwave, adding a splash of water if the rice is dry.
- Ensure leftovers reach an internal temperature of 74°C (165°F) before serving for food safety.
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Chef tips
- For best flavor, brown the oxtail well to develop a rich crust before braising.
- Use a heavy-bottomed pot to prevent burning during the long braise.
- Adjust the Scotch bonnet pepper to your heat preference—remove after cooking to control spiciness.
- Reheat leftovers slowly to keep the meat tender and avoid drying out the rice.
- If using dried black beans, soak overnight and cook until tender before adding to rice.
- Skim excess fat from the braising liquid if desired for a leaner dish.
Ingredients
- 1.5 kg (3.3 lbs)oxtail, cut into segments
- 2 tbspvegetable oil
- 1 mediumonion, finely chopped
- 4 clovesgarlic, minced
- 2scallions, chopped
- 1 smallScotch bonnet pepper, whole (optional for heat)
- 2 tspfresh thyme leaves or 1 tsp dried thyme
- 1 tspground allspice
- 1/2 tspground nutmeg
- 2 tbsptomato paste
- 500 ml (2 cups)beef broth or water
- 2 tbspsoy sauce
- 1 tbspbrowning sauce (or substitute with soy sauce)
- Salt and black pepper to taste.Salt and black pepper to taste
- 200 g (1 cup)long grain white rice
- 400 g (1 can, 15 oz)black beans, drained and rinsed
- 1 tbspvegetable oil (for rice)
- 1 lime, cut into wedgeslime wedges for serving
- Fresh cilantro or parsley, choppedFresh cilantro or parsley, chopped for garnish
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Equipment
- large heavy-bottomed pot or Dutch oven with lid
- frying pan or pot for cooking rice
- measuring cups and spoons
- knife and chopping board
- wooden spoon
- bowl for rinsing beans
Nutrition per serving
- Calories720
- Protein55 g
- Carbs60 g
- Fat25 g
Step-by-step
Step 1
Pat the oxtail pieces dry with paper towels. Season generously with salt and black pepper.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail pieces in batches for 5-7 minutes until deeply golden on all sides. Remove and set aside.Step 3
Reduce heat to medium. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the garlic, scallions, and whole Scotch bonnet pepper; cook for 2 minutes until fragrant.Step 4
Add the thyme, allspice, nutmeg, and tomato paste. Stir well and cook for 2 minutes to develop flavors.Step 5
Return the browned oxtail to the pot. Pour in beef broth, soy sauce, and browning sauce. Bring to a simmer, cover with a tight-fitting lid, and reduce heat to low.Step 6
Slow-braise the oxtail gently for 3 hours, stirring occasionally and checking liquid levels to ensure it doesn’t dry out. Add a little water if needed to keep the meat partially submerged.Step 7
Meanwhile, rinse the rice under cold water until water runs clear. In a separate pot, heat 1 tablespoon vegetable oil over medium heat. Add the rice and stir for 2 minutes to coat the grains.Step 8
Add 400 ml (1 2/3 cups) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is tender and water is absorbed.Step 9
Stir the drained black beans into the cooked rice gently to combine and warm through for 2-3 minutes before serving.Step 10
Season the braised oxtail with additional salt and pepper if needed. Remove the Scotch bonnet pepper before serving (unless you want more heat).Step 11
To serve, spoon the black beans and rice into bowls, top with generous portions of braised oxtail and sauce. Garnish with chopped cilantro or parsley and lime wedges to squeeze over.
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