A bowl of rich, slow-cooked oxtail stew – tender beef, butter beans, and a thick, glossy sauce. Garnish with chopped scallions and serve it over rice or with fried plantains for a true Caribbean feast.

Long ago, oxtail stew wasn’t part of my childhood kitchen – I grew up in Guyana, where other dishes reigned. It wasn’t until I moved to New York and dove into Jamaican cooking that I fell in love with this dish. This oxtail stew is all about succulent beef pieces slow-cooked with aromatic spices, creamy butter beans, and a little heat. The meat becomes so tender it “shimmers in a flavorful gravy with butter beans… and a touch of scotch bonnet pepper”.

I love piling my oxtail on a bed of rice (or classic rice and peas) with sweet fried plantains and simple steamed cabbage on the side! This dish is one that always brings everyone together. My family absolutely loves making these oxtails, and I hope you enjoy them just as much as we do.

Craving more Caribbean flavors? Don’t miss these delicious recipes on the blog! Salmon & Scallop Rasta Pasta Guyanese Chicken Curry / Curry Chicken Caribbean-Style Raisin Fried Rice Easy Caribbean Cod Fish in Creamy Coconut Tomato Sauce

Tiffany's Tips:  

• Patience and the right equipment: Oxtails are very gelatinous and do best when braised low and slow. You can simmer them on the stove for 3–4 hours, but a pressure cooker/Instant Pot will cut the time to about 15–20 minutes on high pressure (then quickly release pressure) while still yielding a melt-in-your-mouth result.

• Trim the fat: Oxtails are rich and fairly fatty. To avoid a greasy stew, trim any large fat caps from the oxtail pieces before cooking. During cooking, skim off any excess fat that rises to the surface. The rendered fat will help make the sauce silky, but you want to keep it balanced.

• Sear for flavor: Brown the seasoned oxtails in batches in hot oil before adding liquid. This step creates extra flavor in the pan (fond) which adds depth to the gravy. Likewise, sauté the onions, peppers, garlic and carrots for a few minutes until just softened and fragrant before adding the meat.

• Season with care: This recipe packs a punch of Caribbean flavor. If you’re sensitive to spice, remove the seeds from the Scotch bonnet pepper or use half of one. (Even a small piece of that pepper turns up the heat! ) Be generous with salt, bouillon, and browning sauce – these build the rich color and savory taste.

• Thicken naturally: The final stew should have a thick, glossy gravy. Let it simmer uncovered until it reduces by about half and coats the meat. If you like extra thickness, sprinkle in 1–2 teaspoons of flour (or a cornstarch slurry) while simmering and stir well. This will give the sauce to some body.

Where to Shop for Ingredients 

Oxtail and Caribbean seasonings are more common now, but you may still need to know where to look. Here are some tips:

• Large grocery chains and butchers: In the U. S. , some big supermarkets occasionally carry oxtail. For example, stores like Kroger or Publix might have it in the meat section. If you don’t see it, ask your butcher – they can often order oxtail for you in advance.

• Ethnic and specialty markets: Many oxtail lovers find it at Asian or Latin markets . Chains like H Mart (Korean grocery) or 99 Ranch often stock fresh or frozen oxtail at good prices. Also, Caribbean or West Indian markets are a gold mine: they usually carry beef oxtail and all the seasonings you need.

• Online retailers: If you prefer delivery, some farm-to-door services sell oxtail. White Oak Pastures and Grassroots farmers co-op , for example, ship grass-fed oxtails nationwide.

Storing Left Overs:

• Refrigerator: Let the stew cool completely, then transfer it to an airtight container. Store in the fridge for up to 3–4 days .

• Freezer: For longer storage, freeze in airtight containers or freezer bags for up to 2–3 months . Thaw overnight in the refrigerator before reheating.

• Reheating: Warm the stew in a saucepan over medium heat until hot and bubbling. Add a splash of water or broth if the sauce thickens too much.

Tip : Oxtail stew often tastes even better the next day as the flavors deepen!