Caribbean Style Oxtail Stew


Living in Miami, I am very blessed to have access to some of the most amazing Caribbean food ever. One of my favorites is a good plate of oxtail with EXTRA gravy. It’s so fatty, rich, complex in flavor and the kind of food that gives you a hug when you take a bite. For a long time, I’ve been playing around with this recipe but I could never get it quite right. My husband, being from the Cayman Islands, has been the deciding factor on whether or not my attempts were good enough to post. I’m excited to announce that last night, this batch, made the cut and passed his stamp of approval. The best part, they only took about 40 minutes since I used a pressure cooker (see notes if you don’t have access to one) !


Difficulty: Easy Yields: 4-6 servings   Prep Time: 15 minutes Cook Time: 40 minutes


  • 2 tbs grape seed oil or canola oil

  • 2 lbs oxtails

  • 1/2 large white onion, sliced

  • 1 red bell pepper, sliced

  • 4 garlic cloves, minced

  • 3 carrots, sliced

  • 1/3 cup green onions, sliced

  • 2 tbs tomato paste

  • 8 whole allspice seeds

  • 3 bay leaf

  • 1 tbs Jamaican curry powder

  • 2 tbs browning

  • 1 tbs soy sauce 

  • 1 tbs worcestershire

  • 1 beef bouillon

  • 3 thyme sprigs

  • 1 can butter beans- drained

  • 1 scotch bonnet

  • 4 cups water

  • Salt & pepper to taste


Add the oil to a preheated pot on the sear function. Season oxtail with salt and pepper and sear, in batches making sure not to overcrowd the pot, until golden brown on each side. Remove oxtail and set aside. Add the onions, bell pepper, garlic, carrots and green onions. Cook until fragrant, add tomato paste and cook for another 2 minutes, stirring to combine. Add remaining ingredients and reserved oxtail. Pressure cook on high for 40 minutes. Remove scotch bonnet pepper before serving over rice, plantains and a side of pickled cabbage.


  • If you’re not using a multi-cooker, sear oxtail over medium high heat. Close lid and cook for 4 hours in a dutch oven at 325 degree oven, checking cooking liquid every hour, until beef is tender and falling off the bone.

  • If the gravy isn’t thick enough for your liking, you can create a slurry using one tablespoon cornstarch and one tablespoon water to the gravy and reducing until thickened. Add more as necessary.