How to make Stewed Oxtail
How to make Stewed Oxtail is a medium Caribbean recipe that serves 5. 470 calories per serving. Recipe by Chef Jenese Adams on YouTube.
Prep: 20 min | Cook: 2 hrs 10 min | Total: 2 hrs 50 min
Cost: $38.69 total, $7.74 per serving
Ingredients
- 2.5 lb Oxtails (trimmed, washed with vinegar)
- 1 tsp Vegetable Oil (for caramelizing sugar)
- 1.5 tbsp Brown Sugar (for caramelization; can use white sugar and brown it)
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Dried Thyme
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 medium Onion (diced)
- 3 Garlic Cloves (minced)
- 1 tsp Fresh Ginger (minced)
- 2 stalks Celery (diced)
- 1 Bell Pepper (diced, any color)
- 2 Scallions (sliced)
- 2 tbsp Tomato Paste
- 1 Bay Leaf
- 1 tbsp Worcestershire Sauce (optional, adds depth)
- 2 tbsp All‑Purpose Green Seasoning (optional, see Chef Jenese’s tutorial)
- 1 tsp Chicken Base (bouillon or stock cube)
- 1 tsp Beef Base (bouillon or stock cube)
- 2 cup Hot Water (use hot broth for extra flavor)
- 2 sprigs Fresh Thyme (optional, added near end)
- ½ cup Coconut Milk (optional, adds richness)
- 8 oz Elbow Macaroni (cooked al dente, optional for the final casserole)
- 2 cup Sharp Cheddar Cheese (shredded)
- 1 cup Milk (whole milk preferred)
- 2 tbsp Butter (for cheese sauce)
- 2 tbsp All‑Purpose Flour (for roux)
Instructions
Clean the Oxtails
Rinse the oxtails under cold water, then scrub them with a mixture of 1 cup white vinegar and water to remove any slime. Pat dry with paper towels.
Time: PT10M
Season & Marinate
In a large bowl combine the oxtails with salt, pepper, dried thyme, garlic powder, onion powder, Worcestershire sauce (if using), green seasoning, and a drizzle of oil. Toss to coat, then cover and refrigerate for at least 1 hour or overnight.
Time: PT5M
Prep Vegetables
Dice the onion, mince the garlic and ginger, chop celery, bell pepper, and slice the scallions. Set aside.
Time: PT10M
Caramelize Brown Sugar
Heat the cast‑iron skillet over medium‑high heat. Add 1 tsp oil, then sprinkle 1½ tbsp brown sugar. Stir constantly until the sugar melts and turns a deep amber, about 3‑4 minutes. Watch closely to avoid burning.
Time: PT5M
Temperature: Medium‑high
Sear the Oxtails
Add the marinated oxtails to the caramelized sugar, stirring to coat each piece. Sear for 2‑3 minutes per side until lightly browned.
Time: PT5M
Temperature: Medium
Slow‑Cook the Oxtails
Cover the skillet with its lid and let the oxtails cook in their own juices for 1 hour to 1 hour 30 minutes, stirring occasionally. If the liquid evaporates, add hot water or broth a splash at a time.
Time: PT90M
Temperature: Low
Add Bases & Remaining Veggies
Stir in the chicken base, beef base, diced onion, bell pepper, celery, scallions, and bay leaf. Mix well and continue cooking, covered, for another 20 minutes.
Time: PT20M
Temperature: Low
Finish with Tomato Paste & Herbs
Add 2 tbsp tomato paste, fresh thyme sprigs, and optional coconut milk. Stir and simmer uncovered for 10‑15 minutes until the sauce thickens slightly.
Time: PT15M
Temperature: Medium
Optional: Prepare Mac and Cheese
While the stew simmers, cook elbow macaroni according to package directions, drain, and set aside. In a small saucepan melt butter, whisk in flour, cook 1 minute, then whisk in milk and bring to a gentle boil. Add shredded cheddar, stir until smooth, then combine with the cooked macaroni.
Time: PT15M
Temperature: Medium
Combine & Serve
If using the mac and cheese, fold the cheesy pasta into the oxtail stew, mixing gently. Serve hot, garnished with extra scallion slices or fresh thyme.
Time: PT5M
Nutrition Facts
- Calories
- 470
- Protein
- 30 g
- Carbohydrates
- 32 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Contains meat, Can be made gluten‑free with GF pasta and flour, Can be made dairy‑free by using plant‑based cheese
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Oxtails: Beef shank, Beef short ribs
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Brown Sugar: White sugar (caramelized), Liquid caramel
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Dried Thyme: Fresh thyme (1 tbsp)
- Instead of Garlic Powder: Fresh minced garlic (1 tsp)
- Instead of Onion Powder: Fresh diced onion (¼ cup)
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic powder
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Celery: Carrots
- Instead of Bell Pepper: Additional onion
- Instead of Scallions: Chives
- Instead of Tomato Paste: Crushed tomatoes (¼ cup)
- Instead of Bay Leaf: Dried thyme
- Instead of Worcestershire Sauce: Soy sauce, Fish sauce
- Instead of All‑Purpose Green Seasoning: Cilantro‑lime blend, Herb mix
- Instead of Chicken Base: Chicken broth
- Instead of Beef Base: Beef broth
- Instead of Hot Water: Chicken stock
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Coconut Milk: Heavy cream, Almond milk
- Instead of Elbow Macaroni: Shell pasta, Gluten‑free pasta
- Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
- Instead of Milk: Half‑and‑half, Plant‑based milk
- Instead of Butter: Margarine
- Instead of All‑Purpose Flour: Gluten‑free flour blend
Equipment Needed
- Cast Iron Skillet
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Wooden Spoon
- Lid (fits skillet)
- Small Saucepan (optional)
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Caramelizing the brown sugar without burning
- Ensuring oxtails are fully tender during the low‑heat slow cook
- Balancing seasoning after adding bases and tomato paste
Chef Tips from the Video
- Use a splash of rum or dark soy sauce for an extra Caribbean depth.
- Add a pinch of allspice or nutmeg with the thyme for authentic island flavor.
- If you don’t have green seasoning, blend cilantro, parsley, scallion, garlic, and a dash of lime juice.
Troubleshooting
Brown sugar burned and turned bitter.
Reduce heat immediately, add a splash of water to deglaze, and start over with fresh sugar.
Oxtails remain tough after 90 minutes.
Continue cooking on low heat with additional liquid; thin slices should become tender within another 30 minutes.
Sauce is too thin.
Uncover and simmer to reduce, or stir in a slurry of 1 tsp flour mixed with water.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 3 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Marinate the oxtails the night before for deeper flavor.
- The stew reheats beautifully; store leftovers and reheat gently on the stove.
- Cook the mac and cheese separately and combine just before serving to keep pasta from becoming mushy.
Frequently Asked Questions
What is the cultural significance and history of Cast Iron Oxtail Stew in Caribbean cuisine?
Oxtail stew, often called "Oxtail Soup" or "Oxtail Rundown," is a staple in many Caribbean islands. Historically, it was a way to use the flavorful but tough tail cut, slow‑cooked with spices, herbs, and sometimes coconut milk to create a comforting, protein‑rich dish for family gatherings and celebrations.
What are the traditional regional variations of oxtail stew in Caribbean cuisine?
In Jamaica, the stew is commonly cooked with butter beans, thyme, and Scotch bonnet peppers. In Trinidad, green seasoning and a touch of brown sugar are typical. In Barbados, the broth is enriched with all‑spice and a splash of rum. Each island adds its own spice blend and preferred aromatics.
How is Cast Iron Oxtail Stew traditionally served in Caribbean households?
It is usually served hot over rice, peas, or boiled dumplings, and sometimes paired with fried plantains. When made as a one‑pot meal, the stew may be mixed with macaroni or pasta, creating a hearty, filling dish for lunch or dinner.
On what occasions is oxtail stew traditionally prepared in Caribbean culture?
Oxtail stew is popular for holidays such as Christmas and Easter, as well as for family reunions, birthdays, and community festivals. Its rich flavor and slow‑cooking method make it ideal for feeding large groups.
What authentic ingredients are essential for a traditional Caribbean oxtail stew versus acceptable substitutes?
Key ingredients include oxtails, thyme, all‑purpose green seasoning, brown sugar or caramelized sugar, and a savory base like chicken or beef bouillon. Substitutes can be beef shank for the meat, dried thyme for fresh, and white sugar caramelized in a pan if brown sugar is unavailable.
What other Caribbean dishes pair well with Cast Iron Oxtail Stew?
Serve it alongside rice and peas, fried dumplings (bakes), callaloo, or a simple green salad with citrus dressing. For a complete meal, add a side of fried plantains or roasted breadfruit.
What are the most common mistakes to avoid when making Cast Iron Oxtail Stew?
Common errors include burning the caramelized sugar, cooking the oxtails on too high heat which can toughen the meat, and not adding enough liquid during the slow‑cook phase. Always monitor the sugar closely and keep the stew covered on low heat.
Why does this recipe caramelize brown sugar instead of using bottled browning?
Caramelizing raw brown sugar creates a deeper, more complex flavor that reflects traditional Caribbean cooking methods. Bottled browning can mimic the color but often lacks the nuanced caramel notes that develop during the stovetop caramelization.
Can I make the oxtail stew ahead of time and how should I store it?
Yes, the stew improves after resting. Cool it to room temperature, then refrigerate in airtight containers for up to 3 days. Reheat gently on the stove, adding a splash of broth if it looks dry.
What texture and appearance should I look for when the oxtail stew is done?
The broth should be glossy and slightly thickened from the caramelized sugar, and the oxtail meat should be fork‑tender, easily pulling away from the bone. Vegetables should be soft but not mushy.
What does the YouTube channel Chef Jenese Adams specialize in?
Chef Jenese Adams focuses on hearty, comfort‑food recipes that blend Southern and Caribbean flavors. Her channel features step‑by‑step tutorials, ingredient deep‑dives, and tips for making flavorful one‑pot meals at home.
How does the YouTube channel Chef Jenese Adams' approach to Caribbean cooking differ from other cooking channels?
Chef Jenese Adams emphasizes traditional seasoning blends like green seasoning and the use of caramelized sugar, while also providing modern shortcuts such as using stock cubes. She often incorporates pantry‑friendly swaps and detailed safety tips, setting her apart from channels that rely solely on exotic ingredients.
Last updated: September 1, 2026
