Caribbean Oxtail Slow Cooker Recipe (Guide)

If you’ve ever dreamed of sinking your teeth into tender, fall-off-the-bone meat infused with rich, aromatic Caribbean flavors, you’re in for a treat. Caribbean oxtail is one of those dishes that manages to feel luxurious yet homey, hearty yet deeply satisfying. The secret lies in slow-cooking the oxtail until it’s tender, allowing it to soak up a symphony of spices, herbs, and savory goodness. The slow cooker is your best friend for this recipe-it’s effortless, almost magical, and delivers restaurant-quality results without keeping you chained to the stove for hours.

This dish is perfect for a cozy family dinner, a weekend feast with friends, or even meal prep that tastes indulgent every day. And the best part? Once it’s in the slow cooker, you can let it do its work while you focus on other things. Let’s dive into the mouthwatering world of Caribbean oxtail!

Caribbean Oxtail Slow Cooker Recipe

This recipe brings together the heartiness of oxtail with the warmth and vibrancy of Caribbean spices. Think rich brown gravy, tender meat, subtle hints of allspice, thyme, and a gentle kick of heat from Scotch bonnet peppers. When paired with traditional sides like rice and peas or creamy mashed potatoes, it transforms a simple meal into a culinary celebration.

Ingredient List

For this slow cooker masterpiece, you’ll need:

• Oxtail – 3 pounds, trimmed of excess fat and cut into sections
• All-purpose flour – 1/4 cup, for dredging
• Vegetable oil – 2-3 tablespoons, for browning
• Onion – 1 large, chopped
• Garlic – 4 cloves, minced
• Ginger – 1 tablespoon, freshly grated
• Scotch bonnet pepper – 1, seeded and finely chopped (optional if you want milder heat)
• Carrots – 2 large, sliced
• Bell peppers – 1 red, diced
• Tomato paste – 2 tablespoons
• Beef broth – 2 cups
• Coconut milk – 1/2 cup
• Soy sauce – 2 tablespoons
• Brown sugar – 1 tablespoon
• Thyme – 2 teaspoons, dried or 4 sprigs fresh
• Allspice – 1 teaspoon, ground
• Bay leaves – 2
• Salt and pepper – to taste
• Optional add-ins: kidney beans, potatoes, or parsnips for a hearty twist

Instruction Guide

Here’s how to bring this flavorful dish to life, step by step:

1. Prep The Oxtail

   • Rinse the oxtail and pat it dry.
   • Season generously with salt and pepper.
   • Lightly dredge in flour, shaking off the excess.

2. Brown The Meat

   • Heat oil in a large skillet over medium-high heat.
   • Brown the oxtail on all sides-this step adds deep flavor.
   • Transfer browned oxtail to your slow cooker.

3. Sauté The Aromatics

   • In the same skillet, sauté onion, garlic, ginger, and Scotch bonnet until fragrant (about 2-3 minutes).
   • Stir in tomato paste and cook for another minute.

4. Combine In Slow Cooker

   • Add the sautéed aromatics, carrots, bell peppers, beef broth, coconut milk, soy sauce, brown sugar, thyme, allspice, and bay leaves to the slow cooker.
   • Stir gently to combine everything.

5. Slow Cook

   • Cover and cook on low for 8-10 hours, or on high for 5-6 hours.
   • The oxtail should be tender and the sauce thickened.

6. Finishing Touches

   • Remove bay leaves.
   • Taste and adjust seasoning if needed.
   • For extra richness, you can stir in a little more coconut milk or a knob of butter before serving.

7. Serve

   • Spoon over rice and peas, mashed potatoes, or creamy polenta.
   • Garnish with fresh parsley or thyme if desired.

Ingredient Swaps

Life happens, and sometimes the exact ingredients aren’t at hand. Here are some simple swaps:

• Oxtail: Beef short ribs or lamb shanks work well if oxtail is unavailable.
• Coconut milk: Heavy cream or evaporated milk can provide creaminess, though coconut adds that signature Caribbean touch.
• Scotch bonnet: Habanero or jalapeño peppers can stand in for heat, but reduce quantity to taste.
• Soy sauce: Worcestershire sauce or coconut aminos can substitute.
• Thyme: Oregano or rosemary can add a slightly different herbal depth.

Helpful Tips

• Browning matters: Don’t skip the browning step-it creates flavor layers you can’t achieve otherwise.
• Deglaze the pan: After browning, pour a little broth or wine into the skillet to lift all those flavorful bits and add to the slow cooker.
• Skim excess fat: Oxtail can be fatty; after slow cooking, skim fat from the top if desired.
• Taste and adjust: Slow cooking can mellow spices, so taste toward the end and adjust seasoning.
• Make ahead: This dish tastes even better the next day as flavors meld overnight.

Customization Ideas

• Vegetable boost: Add parsnips, turnips, or sweet potatoes for heartiness.
• Beans for body: Red kidney beans or butter beans can be added in the last hour for extra protein and texture.
• Spice kick: Add extra Scotch bonnet or a sprinkle of cayenne if you love heat.
• Tangy twist: A squeeze of lime or splash of vinegar at the end brightens the flavors.
• Gravy lover’s delight: For thicker sauce, remove oxtail at the end and reduce the liquid on the stovetop.

FAQs

What Is The Best Cut Of Oxtail For A Slow Cooker Recipe?

The best cut is the center or middle section of the oxtail. This portion has a good balance of meat, fat, and connective tissue, which breaks down during slow cooking to create tender, flavorful meat and a rich, gelatinous sauce.

Do I Need To Brown The Oxtail Before Using A Slow Cooker?

Browning the oxtail is optional but highly recommended. Searing the meat in a hot pan before adding it to the slow cooker enhances flavor through caramelization and helps create a deeper, richer sauce.

How Long Should Oxtail Be Cooked In A Slow Cooker?

Oxtail should be cooked on low for 8-10 hours or on high for 5-6 hours. Cooking on low ensures the meat becomes tender and falls off the bone while the connective tissue fully dissolves into the sauce.

What Traditional Caribbean Seasonings Are Used In This Recipe?

Common seasonings include allspice (pimento), thyme, scallions, garlic, ginger, Scotch bonnet peppers, and browning sauce. These ingredients give the dish its characteristic warm, spicy, and aromatic flavor.

Can I Make This Recipe Ahead Of Time?

Yes, oxtail actually tastes better the next day because the flavors continue to meld. You can refrigerate the cooked dish for 2-3 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the slow cooker.

What Vegetables Can I Add To A Caribbean Oxtail Slow Cooker Recipe?

Typical additions include carrots, potatoes, bell peppers, and sometimes butter beans. These vegetables cook along with the meat, absorbing the flavorful sauce and adding texture to the dish.

Is It Necessary To Add Liquid To The Slow Cooker?

Yes, adding liquid is essential. Common liquids include beef broth, water, or a combination with tomato paste or sauce. The liquid helps the meat cook evenly, prevents burning, and becomes the base for a rich gravy.

How Spicy Is A Traditional Caribbean Oxtail Recipe?

The spiciness can vary depending on the number of Scotch bonnet peppers used. Traditionally, it is moderately spicy, but you can adjust the heat by reducing the pepper quantity or removing seeds before cooking.

Can I Use A Pressure Cooker Instead Of A Slow Cooker?

Yes, a pressure cooker can reduce the cooking time significantly. Typically, oxtail cooks in 45-60 minutes under high pressure. However, slow cooking enhances the flavor and texture in a way that pressure cooking sometimes cannot fully replicate.

What Should I Serve With Caribbean Oxtail?

Caribbean oxtail pairs well with traditional sides like steamed white rice, rice and peas, or fried dumplings. These sides complement the rich, savory sauce and balance the hearty flavors of the meat.