Succulent Stewed Oxtail with ginger glazed carrots, white rice and fried plantain

Succulent Stewed Oxtail

Hey Guys! Today I will show you how I make my succulent stewed oxtail.  One of the Caribbean’s prized dishes, Oxtail is cooked down to a flavorful, tender, melt in your mouth comfort foot we can’t get enough of.

Succulent Stewed Oxtail with ginger glazed carrots, white rice and fried plantain
Succulent Stewed Oxtail with ginger glazed carrots, white rice and fried plantain.

Every country makes a different version but since we are a Caribbean household this is how we make ours. One of the most important parts of oxtail is the flavor and preparation. With most meat you want to marinate it first so it can take on all that good flavor before cooking.

So what do I need:

  • Oxtail cut into fairly small pieces
  • Scallion (spring onion)
  • Onion ( I prefer white or yellow)
  • Carrots
  • Fresh thyme
  • Fresh parsley
  • Garlic cloves
  • Bell pepper or tomato (i used Bell pepper
  • Seasonings
  • Browning
  • Scotch bonnet
  • A good pot (I use a Dutch pot)

Remember flavor is important here

You will get your flavor from the herbs and veg and seasonings. What seasonings you use depends on what you have in your pantry to be honest. I don’t have oxtail seasoning but you can definitely use that. I use all purpose seasoning, meat seasoning (both seasonings are sodium based so I don’t need to add salt) and white or black pepper.

Once you combine all of these flavors, let your meat marinate for at least an hour. Overnight is always better but not the rule.

Now let’s get that pot started

You want to separate your oxtail from all the herbs and veg. You will add them in later.

Add oil to your pot and place it on medium high heat (electric hub 4).  Place your oxtail in your pot and let it brown on each side. Once they have browned you can cover them so they create their own broth. I always let them come down in their own juices before adding water to the pot.

Adding water acts as a tenderizer of sorts. I add just enough to cover the oxtail and let them cook down for at least an hour to 2 hours. Once your fork can pierce through the meat, you can add in your marinaded mix, butter beans and tomato bases. Turn your stove down to medium and add more water (just enough to slightly cover your meat) and let it come down again for another hour or until meat is falling from the bone.

Sis, how long is this gonna take?

Well, here’s the thing. I don’t have a crock pot so if your pressed for time this method isn’t for you, but you can still use the recipe (of course). Crock pots take up half the time yes, but if you don’t have one, a good ole Dutch pot will be just fine. It will take about 2-3 hrs depending on how much oxtail you are cooking. I usually make this on a Sunday so I start early and let it simmer.

Need a Dessert to go with this? why not try my
Oh so moist Banana Loaf

Banana loaf
Oh so moist Banana loaf

Here’s the recipe for Succulent Stewed Oxtail

Like this recipe? Go ahead, Pin it! Like and comment below and if you decide to make it take a pic and tag me on Instagram! @myeagereats

AuthorsefordCategory, , DifficultyBeginner

Here is how i make my Succulent Stewed Oxtail. Cooked down to a flavorful, tender, melt in your mouth comfort foot we can't get enough of.

Succulent stewed oxtail

 

Yields6 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

 1.50 kg oxtail
 1 cup green onion chopped
 1 medium onion
 ½ cup bell pepper chopped
 2 whole carrots chopped
 3 sprigs of fresh thyme
 ¼ cup fresh parsley chopped
 3 garlic cloves
 1 can butter beans drained
 1 scotch bonnet
 1 tbsp all purpose seasoning
 1 tbsp meat seasoning
 1 tbsp browning
  cup ketchup
 1 tbsp tomato paste
 1 tsp white pepper
 1 tbsp cornstarch (optional)

1

First, rince your oxtails in lemon or lime and water and trim any fat if necessary. Drain, pat dry and prepare them for seasoning.

Next, In a large bowl add your oxtail, seasonings, fresh thyme and parsley, browning and veg. Massage the meat with the mixture and let it marinate for at least an hour to overnight (optional).

2

Place your pot on medium high heat (electric hub 4) with 2 tbs of oil. Separate your oxtail from the marinade and place into the pot in batches to allow them to brown evenly. Once your oxtail has browned place them all back into the pot and cover until they start to create their own water. When you see them stewing in their own liquid, pour more water in addition to its own liquid (enough to cover the oxtail), then cover and bring to a boil. Turn your heat down slightly (about 3) and let cook for 1.5 to 2 hrs or until oxtail is tender.

3

After 1.5 to 2hrs, your oxtails should be slightly tender (poke with a fork) and some of the liquid cooked away. Include the marinated veg and herbs along with the butter beans (drained and rinsed), ketchup and tomato paste. Mix well and pour in more water to cover your meat. Finally, let this come down for another hour or until meat is falling off the bone and veg is soft.

NOTE: you can thicken your stew with cornstarch by adding 1-2TB of cornstarch to 1/2 Cup of water then add it to the pot.

4

Serve with rice or dumplin and green banana. There are so many options!

Ingredients

 1.50 kg oxtail
 1 cup green onion chopped
 1 medium onion
 ½ cup bell pepper chopped
 2 whole carrots chopped
 3 sprigs of fresh thyme
 ¼ cup fresh parsley chopped
 3 garlic cloves
 1 can butter beans drained
 1 scotch bonnet
 1 tbsp all purpose seasoning
 1 tbsp meat seasoning
 1 tbsp browning
  cup ketchup
 1 tbsp tomato paste
 1 tsp white pepper
 1 tbsp cornstarch (optional)

Directions

1

First, rince your oxtails in lemon or lime and water and trim any fat if necessary. Drain, pat dry and prepare them for seasoning.

Next, In a large bowl add your oxtail, seasonings, fresh thyme and parsley, browning and veg. Massage the meat with the mixture and let it marinate for at least an hour to overnight (optional).

2

Place your pot on medium high heat (electric hub 4) with 2 tbs of oil. Separate your oxtail from the marinade and place into the pot in batches to allow them to brown evenly. Once your oxtail has browned place them all back into the pot and cover until they start to create their own water. When you see them stewing in their own liquid, pour more water in addition to its own liquid (enough to cover the oxtail), then cover and bring to a boil. Turn your heat down slightly (about 3) and let cook for 1.5 to 2 hrs or until oxtail is tender.

3

After 1.5 to 2hrs, your oxtails should be slightly tender (poke with a fork) and some of the liquid cooked away. Include the marinated veg and herbs along with the butter beans (drained and rinsed), ketchup and tomato paste. Mix well and pour in more water to cover your meat. Finally, let this come down for another hour or until meat is falling off the bone and veg is soft.

NOTE: you can thicken your stew with cornstarch by adding 1-2TB of cornstarch to 1/2 Cup of water then add it to the pot.

4

Serve with rice or dumplin and green banana. There are so many options!

Succulent Stewed Oxtail

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8 thoughts on “Succulent Stewed Oxtail

  1. Girl!!!! I have some oxtails in the freezer now that needs cooking! You have me wanting to cook up a few soon!

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