Classic Caribbean Brown Stew Oxtail

October 17, 2025

When I think of true Caribbean comfort food, a rich pot of Brown Stew Oxtail comes to mind. Once considered a cheap cut, oxtail has become a prized ingredient for its deep, beefy flavor and melt-in-your-mouth texture. This dish is a celebration of slow cooking, where the oxtail is gently braised until the meat is tender enough to fall off the bone, then simmered in coconut milk with herbs, spices, and beans.

I didn’t grow up seeing oxtail cooked in my household nor others in my village (Guaracara, Trinidad and Tobago), but as a new immigrant in Canada, I remember spending time at my Jamaican friend’s home where his granny prepared it almost weekly. Back then, oxtail was inexpensive and considered undesirable by many, but her kitchen transformed it into pure magic. She always used butter beans, while I like to stretch the dish with red kidney beans for a slightly different take.

Brown Stew Oxtail is a dish that brings people together. It’s rich, hearty, and perfect for serving a crowd, especially with steamed rice, rice and peas, or ground provisions to soak up that silky gravy. If you’ve never cooked oxtail before, don’t let the long cooking time scare you. Low and slow is the secret here, and the reward is worth every minute.

Ingredient Guide

Oxtails – The star of the dish, cut into thick pieces that braise beautifully.
Lime or Lemon – Used to wash the oxtail and remove any gamey odor.
Salt – Balances flavors and seasons the meat.
Light Soy Sauce – Adds a savory, umami depth.
Caribbean Browning – Gives the stew its signature deep color and roasted flavor.
Tomato Ketchup – Provides sweetness and helps round out the sauce.
Caribbean Green Seasoning – A fresh herb and spice blend that infuses the meat with flavor.
Black Pepper – Brings a subtle heat and earthiness.
Onion & Scallion – Essential aromatics for building the base flavor.
Garlic – Infuses the stew with warmth and depth.
Olive Oil – For browning the oxtail pieces.
Tomato – Adds acidity and balance to the rich sauce.
Allspice Berries (Pimento Seeds) – A classic Caribbean spice that gives warmth and fragrance.
Bay Leaves – Layer in subtle herbal notes.
Ginger – Adds a fresh, zesty kick.
Bell Peppers – Provide sweetness, color, and texture.
Thyme – A must-have herb in Caribbean cooking.
Red Kidney Beans – Stretch the dish and make it heartier.
Scotch Bonnet Pepper – Gives the stew a gentle heat and signature flavor.
Coconut Milk – Creates a rich, silky gravy that ties everything together.

Description

Falling-off-the-bone tender oxtail, slow-braised in a rich coconut milk and tomato gravy with red kidney beans, fresh herbs, and warming spices. A true Caribbean comfort food classic, this hearty stew is perfect with rice, ground provisions, or dumplings.

Ingredients

2 lbs oxtails (cut into 1 1/2-inch pieces, trimmed of excess fat)
1 lime (or lemon, for washing oxtail)
³⁄₄ tablespoon salt
2 tablespoons light soy sauce
1 tablespoon Caribbean browning
1 tablespoon tomato ketchup
1 tablespoon Caribbean Green Seasoning
³⁄₄ teaspoon black pepper
1 onion (medium, sliced)
2 scallions (chopped)
5 cloves garlic (smashed)
2 tablespoons olive oil
1 large tomato (chopped)
6 allspice berries (pimento seeds)
2 bay leaves
1 tablespoon ginger (grateddd)
10 cups water (adjust as needed)
¹⁄₂ red bell pepper (sliced)
¹⁄₂ green bell pepper (sliced)
5 sprigs thyme
1 ¹⁄₂ cups red kidney beans (cooked or canned, rinsed)
1 Scotch Bonnet pepper (whole)
1 ¹⁄₂ cups coconut milk
fresh scallions (or parsley, chopped, for garnish, optional)

Instructions

Wash the oxtail pieces with cool water and the juice of the lime or lemon. Drain well. Watch this video, How To Season Oxtail For Jamaican Brown Stew Oxtail.

Season the oxtail with salt, soy sauce, browning, ketchup, green seasoning, black pepper, onion, scallions, and garlic. Mix thoroughly, cover, and marinate in the fridge for 3–4 hours or overnight.

Heat olive oil in a heavy pot over medium-high heat. Brown the oxtail pieces on all sides in batches to avoid overcrowding.

Add the reserved marinade to the pot and stir well.

Stir in the tomato, ginger, bay leaves, and pimento seeds. Continue cooking until the oxtail is very tender, adding extra time if necessary. Pour in 6 cups of water and bring to a boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 4 to 4 1/2 hours, adding more water as needed (up to 10 cups total). Skim off any froth that rises.

Add the sliced bell peppers, thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Stir gently. Add the sliced bell peppers, please thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Unless you want the kick of that pepper like me, crush it during cooking. May I also remind you to wash your hands with soap immediately after handling such hot peppers.