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Oxtail Stew Recipe

  • Author: FoodieNotAChef


Rich, savory, fall-off-the-bone pot of goodness. This oxtail recipe is full of flavor and absolutely delicious!



  • 3 lbs. Oxtail 
  • 2 scallions 
  • 1/2 green bell pepper 
  • Adobo seasoning 
  • Chicken bouillon 
  • Creole seasoning 
  • Salt and Black Pepper 
  • 2 tbsp browning sauce 
  • 1 onion 
  • 5 cloves garlic 
  • 1 tbsp. green seasoning 
  • 1 tbsp. ketchup 
  • ½ large green onion 
  • 4 sprigs thyme 
  • 1 can butter beans 
  • 2.5-inch piece of cinnamon 
  • ½ small carrot
  • 6 pimento seeds 
  • Pinch of brown sugar  


  1. Clean oxtail in a large bowl. Season with green seasoning, adobo seasoning, chicken bouillon, creole seasoning, salt and pepper to taste. Mix together well. 
  2. Chop onions, garlic, ginger, carrot, bell pepper and scallions. Add all ingredients to bowl.
  3. Add thyme. Add browning sauce. Mix very well. 
  4. Place only the meat into the pressure pot along with scotch bonnet pepper, pimento seeds and cinnamon stick (leaving behind chopped onions, carrots, and bell peppers). Add enough water to cover the meat then add ¼ tsp of chicken bouillon to water. 
  5. On medium-high heat, pressure meat for 1 hour (**depending on the cut of the oxtails it might require a bit longer). Be sure not to overpressure oxtail as it will be cooking on the stove top as well.
  6. Remove cinnamon stick and transfer oxtail to a deep skillet with juices (**you will not need to add any water the juices should be enough). Add scallions, onions, carrots, bell peppers and butter beans. Add salt and pepper to taste. Add a pinch of brown sugar. (Note: I usually love my oxtail stew on the thicker end, so I add a pinch of flour as well to give the sauce some body).
  7. On medium-high heat; cook oxtail until sauce thickens and reduces by half. The meat should be soft and tender. 
  8. Serve with your favorite rice, plantains and sauteed vegetables.
  • Category: Lunch