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.