Caribbean Oxtail Stew


3 Scallions (green onion) , chopped

1 TBS Browning Liquid/ Burnt sugar

1 TBS Worshershire Sauce

1 TBS Soy Sauce (optional)

3 TBS Brown Sugar

2 Teaspoons MealZac Chicken/Poultry blend

1/2 Teaspoon MealZac Sazon

Other Ingredients

2 lbs Oxtail

1 white onion

4 cloves garlic

Bundle of thyme

1/4 cup ketchup

1 Can Butter Beans

1 1/2 cups Chopped carrots / Baby Carrots

1/2 Scotch Bonnet Pepper (REALLY HOT)

2 Bay Leaves (optional)

Salt/Pepper to taste

4-5 cups of water (or beef/chicken stock)


  1. Clean Oxtails and place into a bag. Add ALL marinafde ingredients and mix until evenly coated and oxtails have a dark coating.
  2. Marinate for a few hours, or up to 2 days.
  3. Chop onion & garlic into small pieces. Chop carrots into large pieces.
  4. Add a few tablespoons of oil to a pot/pressure cooker. Brown marinated oxtails for about 6 minutes per side.
  5. Add onions, garlic, bay leaves, thyme, scotch bonnet (only a tiny piece!)and water. Cook for 2 hours over a low flame. Use a lid and stir frequently. Add more water and check the bottomr of the pan to ensure ther isnt burning or sticking.
  6. After 1 1/2 hours, oxtails should become more tender. Add Carrots and Butter Beans and cook for roughly 1 hour, covered. Stir frequently
  7. After about 3 hours, your oxtails are ready to enjoy! Serve this dish with Peas & Rice, Plantains, Pasta, Cabbage and so much more!
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