Caribbean Oxtail

— Rich, Slow-Cooked, and Comforting

Caribbean Oxtail is a beloved island comfort dish known for its deep flavor, tender meat, and rich, savory gravy. Slowly simmered with aromatic herbs, spices, and fresh seasonings, this classic recipe transforms oxtail into a melt-in-your-mouth meal that’s both hearty and satisfying.

The oxtail is first seasoned and browned to build layers of flavor, then gently cooked low and slow in a fragrant gravy made with red wine, Worcestershire sauce, garlic, thyme, scallions, and allspice. As it simmers, the meat becomes incredibly tender while the sauce thickens into a rich, velvety gravy.

Finished with butter beans and perfectly balanced seasoning, this Caribbean Oxtail recipe is ideal for a comforting, home-cooked meal. Serve it hot with rice, dumplings, or your favorite sides for a truly authentic island experience.

Recipe Details:

• Servings: 4–6

• Prep Time: 20 mins

• Cook Time: 2-3 hours

Ingredients:

• 4 lbs oxtail

• 1–2 teaspoons browning

• ¼ cup Worcestershire sauce or soy sauce

• ½ cup red wine

• 2 tablespoons all-purpose seasoning

• 1 teaspoon salt

• 1 teaspoon black pepper

• 6–8 stalks scallion, diced

• 4 sprigs thyme

• ½ medium green bell pepper, diced

• ½ medium red bell pepper, diced

• 1 scotch bonnet pepper, diced

• 6 garlic cloves, chopped

• 1 teaspoon grated ginger

• 2 medium onions, chopped

• 5–7 allspice berries, crushed

• 1–2 cans broad beans or butter beans, drained

• 4–6 cups boiling water

• ½ cup green seasoning

• ¼ cup ketchup (optional)

• 2 tablespoons oil

• Vinegar and lemon (for cleaning)
  

Instructions:

• Chop all the seasonings and set aside.

• Wash the oxtail thoroughly with vinegar, lemon or lime, and water. Rinse well and pat dry.

• Season the oxtail with browning and half of the prepared seasonings, including:

  • all-purpose seasoning

  • salt and black pepper

  • green seasoning

  • scallion, thyme, sweet peppers

  • scotch bonnet pepper

  • garlic, ginger, onion

  • crushed allspice berries

• Heat oil in a Dutch pot or large heavy-bottomed pot over medium heat.

• Add the seasoned oxtail and brown for about 5 minutes, stirring occasionally.

• Pour in 2–3 cups of boiling water. Cover and cook on low to medium heat for about 1½ hours.

• Check occasionally and add more boiling water as needed to prevent drying out.

• After 1½ hours, add:

  • remaining seasonings

  • red wine

  • Worcestershire sauce or soy sauce

  • ketchup (if using)

  • drained butter beans

• Stir well and continue simmering until the oxtail is tender and the gravy thickens.

• Taste and adjust seasoning if needed.

• Remove from heat and serve hot.

💡 Chef’s Note:

Cook oxtail low and slow for the best texture. Let it rest in the gravy for 10–15 minutes after cooking so the flavors fully develop and the sauce thickens naturally.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥