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One Pot Caribbean Oxtail: 7 Steps to Comforting Flavor

One Pot Caribbean Oxtail
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This One-Pot Caribbean Oxtail Pelau is a hearty and flavorful Caribbean classic that combines tender, marinated oxtail with pigeon peas, coconut milk, and seasoned rice.

Ingredients

Scale
  • 4 lbs fresh oxtail pieces, trimmed of excess fat as needed
  • Kosher salt & fresh ground black pepper – to taste
  • 1 packet (about 1 ¼ teaspoons) Sazon seasoning (culantro y achiote)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons ground allspice
  • 2 teaspoons browning sauce (Grace browning preferred)
  • 1 tablespoon soy sauce
  • ⅓ cup green seasoning (homemade or store-bought)
  • 2–3 tablespoons vegetable oil (or canola oil)
  • 1 medium yellow onion, chopped
  • 6 scallions, chopped
  • 3 cups low-sodium beef broth
  • 1 (15-ounce) can pigeon peas, drained
  • 1 (14-ounce) can coconut milk
  • 2 cups parboiled rice, rinsed until water runs clear
  • 2 large carrots, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose or Adobo seasoning
  • 2 tablespoons green seasoning (reserved from the total, for finishing)
  • 1 scotch bonnet pepper, whole (do not cut)
  • Fresh sliced scallions, for garnishing (optional)

Instructions

  1. Place the oxtail pieces into a large bowl or gallon-sized ziplock bag. Season with salt, pepper, Sazon seasoning, onion powder, garlic powder, smoked paprika, dried thyme, ground allspice, browning sauce, soy sauce, and ⅓ cup green seasoning. Massage well to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
  2. After marination, preheat your oven to 350°F (175°C) to prepare for braising.
  3. Heat 2 tablespoons of oil in a large oven-safe heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. In batches, sear the oxtail pieces without overcrowding, browning all sides for about 2-3 minutes per side to develop a deep crust. Add extra oil if needed. Set browned oxtail aside and reduce heat to medium.
  4. Add chopped onion and scallions to the pot, sautéing until golden and tender, about 3-4 minutes, scraping up browned bits. Turn off heat. Return the browned oxtail and any accumulated juices to the pot. Pour in beef broth until oxtail is nearly submerged. Stir gently to combine and cover with a lid.
  5. Place the covered pot into the preheated oven and braise for 1 ½ hours, allowing the meat to become tender and flavorful.
  6. Carefully remove the pot from the oven. Add pigeon peas, coconut milk, rinsed rice, chopped carrots, butter, all-purpose or Adobo seasoning, remaining 2 tablespoons of green seasoning, and the whole scotch bonnet pepper. Stir gently to combine and cover again.
  7. Return the covered pot to the oven and cook for an additional 1 hour at 350°F, letting the rice absorb the liquid and flavors.
  8. Remove the pot from the oven and discard the scotch bonnet pepper. Keep the oven on and set the pot uncovered inside for at least 30 minutes. This resting period allows excess moisture to evaporate and flavors to meld, resulting in moist but not soggy pelau. Fluff the rice gently with a fork.
  9. Serve the oxtail pelau hot, garnished with fresh sliced scallions if desired. This dish pairs beautifully with a fresh side salad or sliced avocado for added freshness and texture. Enjoy this authentic Caribbean comfort meal immediately.

Notes

  • Letting the dish rest allows the flavors to meld.
  • Use fresh ingredients for the best taste.

Nutrition

Find it online: https://keepityummy.com/one-pot-caribbean-oxtail/

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