Caribbean-style Oxtails Recipe

Name: Caribbean-style Oxtails
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 pounds oxtails; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 cup small diced onion; 1/2 cup small diced carrot; 1/2 cup small diced celery; 1/4 cup small diced leeks; 1 tablespoon minced garlic; 1 tablespoon minced green onion, white part only; 2 teaspoons minced ginger; 2 tablespoons tomato paste; 2 1/2 tablespoons all-purpose flour; 1 (12-ounce) bottle beer (recommended: Guinness); 1 1/2 cups veal stock or low-sodium canned beef broth; 1/2 teaspoon ground allspice; 1 tablespoon chopped fresh parsley leaves

Servings: persons

2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves

1
Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot.
2
Season the oxtails with the salt and pepper.
3
Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side.
4
Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
5
Once all the oxtails are browned, add the onions, carrots and celery to the pan.
6
Saute the vegetables until softened, about 3 to 4 minutes.
7
Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often.
8
Add the tomato paste and stir well to incorporate.
9
Sprinkle the flour over the vegetables and stir to combine.
10
Cook, stirring, for 3 minutes.
11
Add the beer to the One Pot and increase the heat to medium-high.
12
Bring the beer to a boil and cook for 5 minutes.
13
Add the stock and allspice, stir, and return the oxtails to the pan.
14
Return the pan to a boil and place the lid over the pan.
15
Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven.
16
Remove the lid, and stir the chopped parsley into the pan.
17
Serve immediately.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 pounds oxtails, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, and more.

Yes, Caribbean-style Oxtails falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean-style Oxtails

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions