Trinidad Stew Oxtail
This Trinidad stewed oxtail is seasoned with green seasoning, browned in caramelized sugar, and slowly simmered until tender in a rich, flavorful gravy. It’s a classic Trini stew that makes a delicious Sunday lunch or family dinner.
Oxtail is popular throughout the Caribbean, with each island having its own way of seasoning and cooking it. In Trinidad and Tobago, we use the same caramelized sugar method you’ll find in many of our stew dishes, giving the meat its deep brown color and distinctive flavor.
Growing up, oxtail was one of those Sunday lunch meats that felt a little extra special. These days, with oxtail prices doing the absolute most, it feels even more like a splurge. But when I make it, I season the meat well and let it simmer until it’s tender enough to bite off the bone easily while still holding together.
And if you know Trini cooking, you know we love a good stew. We stew just about any meat and do it well.
For another classic, try my stewed chicken recipe.
What is oxtail?
Oxtail is the tail meat of cattle. Although the name originally referred to the tail of an ox, today the oxtail you buy from the butcher or grocery store can come from any cattle.
It’s a rich cut with plenty of connective tissue, so it benefits from low, slow cooking. As it simmers, the meat becomes tender, and the cooking liquid develops into the rich gravy that makes stewed oxtail so good.
Oxtail can also be quite fatty. I like to have some of the excess fat trimmed when the oxtail is cut, then trim off any additional large pieces of fat before seasoning it.
And yes, the meat around the bones is part of the experience. Around here, nobody is pretending we’re too fancy to pick up an oxtail bone and get the good bits.
How to make Trinidad stewed oxtail
Ingredients
The flavor in this Trinidad oxtail recipe starts with well-seasoned meat and caramelized brown sugar. Here are the main ingredients you’ll need:
- Oxtail: Trim off any large pieces of excess fat before seasoning.
- Green seasoning: This is the main seasoning base for the oxtail. I use my homemade Caribbean green seasoning.
- Worcestershire sauce: Adds extra savory flavor to the marinade.
- Fresh thyme: Used to season the meat before cooking.
- Brown sugar: Caramelized in the pot to give the stew its deep brown color and signature Trini stew flavor.
- All-purpose seasoning: Start with a little after the stew has simmered, then adjust to taste.
- Hot pepper: Leave it whole for flavor without making the entire pot overly spicy.
- Bay leaves: Add an earthy, aromatic flavor to the gravy as the oxtail slowly simmers.
- Carrots: Added toward the end so they cook without becoming too soft.
- Ketchup or tomato paste: Either can be used to help finish the gravy.
Instructions
- Clean and season the oxtail: Trim off any large pieces of excess fat, then rinse the oxtail with water and vinegar. Add the oxtail to a large bowl with the green seasoning, Worcestershire sauce, and fresh thyme. Mix well and marinate for at least 30 minutes or overnight. If marinating overnight, remove it from the refrigerator about 30 minutes before cooking.
- Caramelize the sugar: Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the brown sugar to the center of the pot and allow it to caramelize until dark brown and bubbling. If you’ve never done this before, see my how to brown sugar the Trini way for stewing guide for step-by-step instructions.
- Brown the oxtail: Add the seasoned oxtail to the caramelized sugar and mix well to coat each piece. Continue cooking and stirring until the liquid released from the meat has mostly evaporated.
- Start the stew: Add enough water to come just above the oxtail and bring it to a boil. Add the bay leaves, lower the heat to medium, and simmer for about 1 hour, checking the liquid level occasionally.
- Season and continue cooking: After the first hour, add the whole hot pepper. Taste the gravy and add the all-purpose seasoning, salt, and black pepper as needed. Continue simmering until the oxtail is tender, about another hour. If the liquid gets too low while the meat is still tough, add enough water to come about halfway up the oxtail.
- Finish the stew: Add the carrots and ketchup or tomato paste toward the end of cooking. Continue simmering until the carrots are tender and the oxtail is cooked to your liking. The meat should be tender enough to bite easily from the bone while still holding together.
- Thicken the gravy: If you need more gravy, add a little water and simmer uncovered over low heat until it reduces to a rich, thick consistency.
What to serve with Trinidad stewed oxtail
Stewed oxtail and rice are always a good combination. Plain white rice works perfectly for soaking up that gravy, but you can switch things up with:
For a bigger Sunday lunch, serve your oxtail with macaroni pie, stewed lentils, boiled plantain, or your favorite ground provisions.
Can I cook Trinidad oxtail in a pressure cooker?
Yes. I usually make this stewed oxtail on the stovetop, but you can use an electric pressure cooker when you want to cut down the cooking time.
Brown the sugar and coat the seasoned oxtail first, then add the liquid and pressure cook on high for 45 minutes. Allow the pressure to release naturally for about 8 minutes before releasing the remaining pressure.
Once the oxtail is tender, finish it uncovered so the gravy can reduce and thicken. Add the carrots toward the end rather than pressure cooking them with the oxtail so they don’t become too soft.
Substitutions & additions
- Browning or cassareep: If you don’t want to caramelize the sugar, you can use bottled browning or cassareep instead. Both give the oxtail a deep color and add flavor, although the finished taste will be a little different from using caramelized sugar.
- Irish potato: Peel and cut the potatoes into chunks, then add them toward the end of cooking when the oxtail is becoming tender. Add them early enough to cook through without letting them get too soft and break down in the gravy.
- Butter beans or lima beans: If you like beans in your oxtail, add them toward the end along with the carrots so they can heat through and pick up some of the gravy.
Storage and reheating
Store leftover stewed oxtail in an airtight container in the refrigerator for 3 to 4 days. The fat may solidify and turn white once chilled, which is normal. You can remove some of the hardened fat before reheating if you prefer.
For longer storage, freeze the oxtail with some of its gravy in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
To reheat on the stovetop, add the oxtail and gravy to a pot with a small splash of water and warm gently until heated through. You can also microwave individual portions in a microwave-safe container, stirring or turning the pieces between intervals so they heat evenly.
Use of leftovers
Leftover stewed oxtail is perfectly good reheated with some of that gravy, but you can also remove the meat from the bones and turn it into something new.
One of my favorites is my oxtail mac and cheese, where the stewed meat gets folded into creamy macaroni and cheese. You can also use leftover oxtail to make an oxtail pelau. Check out April from Whisk It Real Gud’s oxtail pelau for inspiration.
Frequently asked questions
If your oxtail is still tough, it needs more cooking time. Keep it simmering and add a little more water if the liquid is getting too low. The exact cooking time can vary depending on the size and thickness of the oxtail pieces, so use the texture rather than the clock as your final guide.
Yes. Stewed oxtail is a great dish to make ahead. Cook it as directed, let it cool, then refrigerate it in an airtight container. Reheat it gently on the stovetop with a splash of water if the gravy has become too thick.
More Caribbean stew recipes
If you try this Trinidad stewed oxtail recipe, leave a rating on the recipe card and let me know how it turned out in the comments. I’d love to hear what you served with yours!
Recipe
Trinidad Stew Oxtail
Ingredients
Method
- Trim any excess fat from the oxtail. Rinse with water and vinegar, rubbing the pieces to remove any dried blood, bone fragments, or debris.
- Add the oxtail to a large bowl with the green seasoning, Worcestershire sauce, and fresh thyme. Mix well to coat. Marinate for at least 30 minutes or overnight. If marinating overnight, remove the oxtail from the refrigerator about 30 minutes before cooking.
- Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the brown sugar to the center of the pot and allow it to caramelize until dark brown and bubbling.
- Add the seasoned oxtail to the caramelized sugar and mix well to coat the pieces. Continue cooking and stirring until the liquid released from the meat has mostly evaporated.
- Add enough water to come just above the oxtail and bring to a boil. Add the bay leaves, lower the heat to medium, and simmer for about 1 hour, checking the liquid level occasionally.
- After 1 hour, add the whole hot pepper. Taste the gravy and add 1 teaspoon all-purpose seasoning, along with salt and black pepper as needed.
- Continue simmering until the oxtail is tender, about another hour. If the liquid gets too low while the meat is still tough, add enough water to come about halfway up the oxtail and continue cooking.
- Add the carrots and ketchup or tomato paste toward the end of cooking. Continue simmering until the carrots are tender and the oxtail is cooked to your liking.
- If needed, add a little more water for gravy. Simmer uncovered over low heat until the gravy reduces and thickens.
Nutrition
Notes
Recipe Printed From ThisBagoGirl.com
Oh this was so good. Really is a slow cook. Gravy was nice and thick. Thank you!!
You are most welcome!!