Classic Caribbean Brown Stew Oxtail

Name: Classic Caribbean Brown Stew Oxtail
Total time: 20 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 910 g oxtail; 1 pc lime; ¾ tbsp salt; 2 tbsp light soy sauce; 1 tbsp caribbean browning; 1 tbsp tomato ketchup; 1 tbsp caribbean green seasoning; ¾ tsp black pepper; 1 pc onion; 2 pc scallion; 5 pc garlic; 2 tbsp olive oil; 1 pc tomato; 6 pc pimento seeds (allspice berries); 2 pc bay leaf; 1 tbsp ginger; 2000 ml water; ½ pc red bell pepper; ½ pc green bell pepper; 5 pc thyme; 300 g red kidney beans; 1 pc scotch bonnet pepper; 360 ml coconut milk; ¼ pc scallions or parsley (for garnish)

Slow-braised oxtail in a rich coconut milk and tomato gravy with beans, warming spices and fresh herbs.

20 min 1328 kcal/serving serves 4

1328kcal63gprotein108gcarbs73gfat

caribbeanpot.comView the original on caribbeanpot.com More from caribbeanpot.com on Mello

🥣oxtail

🍋lime

🧂salt

🥢light soy sauce

🍖caribbean browning

🍅tomato ketchup

🍖caribbean green seasoning

🧂black pepper

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About Chris De La Rosa

Trinidadian-Canadian home cook and creator of CaribbeanPot.com

Chris De La Rosa is a Trinidadian-born, Canada-based home cook and food writer who founded CaribbeanPot.com, one of the most established online resources for Caribbean cooking. He is known for sharing Trinidadian recipes and techniques through his website and video content, aimed at making island cooking accessible to home cooks abroad.

His cooking centers on Trinidadian staples and the wider Caribbean pantry, with dishes like curry crab and dumplings, pelau, doubles, and callaloo built on scotch bonnet peppers, garlic, thyme, and green seasoning. He favours one-pot and stewed preparations, browning meats before slow cooking them, and leans on bold, well-seasoned flavours rather than elaborate technique, with an emphasis on recipes that reflect home kitchens rather than restaurant plating.

25 recipes on Mello, imported from caribbeanpot.com, mostly Caribbean and Jamaican.