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Oxtail Caribbean style with red beans

preparing stewed oxtails
Stewed oxtail
Stewed oxtail and red beans
preparing stewed oxtails
At the beginning with Stewed oxtails
Oxtail ingredients
Oxtail Ingredients

Stewed Oxtails and red beans

Oxtails are an underrated  cut and are full of flavour.


Slow Cook

1kg fresh oxtails

1 onion, carrot and celery

Caramelise Meat

1 tbs brown sugar in 1 tbs oil

Red Beans

1 onion 1 sweet pepper, 1 clove garlic, plus two tomatoes chopped (optional piece of pumpkin)

1 tin red beans (drained)

2 tbs chopped parsley and 2inch of tomato paste from tube


We use a little Bisto in water to thicken the red bean mixture

This is a very tasty and nutritious meal. It keeps well in the fridge and show here would serve 3-4. Stewing the oxtail adds a lovely caramelise to the taste. The red beans slow cooked in onions and sweet peppers and garlic are a great addition. This is a recipe we use once or twice a month. The slow cooked ox tails melt in the mouth.


Slow Cook

First  slow bake the oxtails with water to cover, onion, carrot and celery for 3 hours. This can (and often is for us) be done up to a week before the final dish. Then when ready to serve, separate oxtails from liquid (sometime the liquid set so you may have to heat enough to liquefy., also of course remove fat).


Take a wok and put 2 tbs oil and 1 tbs brown sugar. heat medium until sugar turns to caramel (watch it closely as you don’t want it to go black and taste burnt). Then throw in the oxtails and stir until coated and allow to heat up.


Meanwhile in a separate pan (cover between) sauté 1 chopped onion and 1 chopped sweet pepper with a crushed garlic slowly until softened and transparent (6-8min). Add a few pieces of chopped pumpkin (optional) and 2 tomato chopped and let this simmer until the tomato is soft (13min). Add a little stock from the oxtails, chopped parsley salt and pepper, 2 tsp Ooft!, plus  1tbs  of tomato paste. Add a drained tin of red beans. Let cook until pumpkin cooked (15min).


Meanwhile that’s cooking prepare gravy. Add 1.5 cup stock to a pan  heat then add 1 tbs Bisto dissolved in a little water to thicken. Hold.


We combine the three components and let them warm together.


We serve with plain white jasmine rice. The image shows okra rice which is a good alternative.


for more recipes see link


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