Description
Rich, peppery oxtail simmered in creamy coconut milk with Caribbean spices.
Ingredients
2½ lbs oxtail pieces
2 cups full-fat coconut milk
1 onion, chopped
3 cloves garlic, minced
2 Scotch bonnet peppers (or less for mild)
1 tsp thyme
1 tbsp soy sauce
1 tsp allspice
Salt and black pepper to taste
2 tbsp browning sauce
1 tbsp oil for browning
2 cups beef broth
Instructions
1. Soak oxtail in vinegar water for 30 minutes, rinse and pat dry.
2. Marinate with soy sauce, thyme, garlic, and allspice for at least 2 hours.
3. Heat oil and brown oxtail pieces until golden.
4. Add onions, garlic, and peppers; sauté until fragrant.
5. Pour in coconut milk and broth, scraping up browned bits.
6. Simmer on low heat for 2–3 hours until oxtail is tender.
7. Adjust seasoning and sauce thickness as desired.
8. Serve hot with rice and fried plantains.
Notes
Use full-fat coconut milk for a creamy sauce.
Remove Scotch bonnet seeds for less heat.
Best enjoyed the next day as flavors deepen.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Dinner
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 880mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg