A savory oxtail cooked in a rich and thick caramelized sugar gravy. Deep in flavor, this Trinidad stew oxtail is a hearty dinner option for your family.

Straight on picture of a large plate of oxtail stew trini style

Oxtail is a beloved Caribbean dish, with each island bringing its own twist to the pot. The cooking method might vary, but at the end of the day, it’s all about that rich, flavorful, fall-off-the-bone stewed oxtail goodness.

In Trinidad, oxtail was often a Sunday special—one of those prized meats that made the lunch table feel extra fancy. These days, it’s definitely more of a splurge (oxtail prices are doing the most!), but trust me, this recipe is worth every bite.

And if you know anything about Trini cooking, you know we love a good stew. We stew just about any meat—and do it well.

Want another classic? My stew chicken recipe is always a winner

Table of Contents

What really are oxtails

Let’s talk oxtail, because I’m always surprised how many people still don’t know what it actually is.

Oxtail is exactly what it sounds like: the tail of a cow. Back in the day, it came specifically from oxen or steers, but now it refers to the tail meat from any kind of cattle.

It was once considered “throwaway meat”—the kind of thing enslaved people were given to cook with, along with other scraps like cow foot, ham hocks, intestines, and liver. But like so many dishes born from struggle, oxtail became a flavorful, soul-warming delicacy.

Fast forward to today? It’s a luxury item. Buying oxtail for Sunday dinner now feels like an event. And don’t even talk about ordering it at a Caribbean restaurant—one of the priciest meals on the menu!

Oxtail is a rich, fatty cut that needs time. This is not a quick dish, even if you’re using a pressure cooker. I usually ask my butcher to trim off some of the extra fat with their saw, but you still need that long simmer to break everything down and bring out the flavor.

And trust me, once it’s done, it’s worth it. The meat is juicy, the bones are full of flavor, and yes, around here, sucking on those bones is part of the experience. Don’t let anyone tell you otherwise.

How to make stew oxtail Trini style

Ingredients

This dish packs a lot of flavor with the herbs and spices included in its cooking. Here are my favorite herbs and spices to use in oxtail stew:

Green seasoning.
Fresh thyme sprigs.
Bay leaves.
Hot pepper – could be a scotch bonnet pepper or habanero pepper if you have to substitute.
Salt.
Black pepper.
All spice (optional)
Pimento pepper (optional)

Instructions

Clean the oxtail: If you got a fatty oxtail, make sure and take some time to trim off as much fat as possible. Then rinse it off a few times to remove any chipped bones or blood that it may have been sitting in.
Season the meat: In a large bowl with the oxtail pieces, add the green seasoning, fresh thyme, Worcestershire sauce/browning sauce, salt, and black pepper and mix. Leave to sit in the marinade for at least 30 minutes.

A picture of a bowl of oxtails seasoned up for stewing.

Caramelize the sugar: In a large heavy-bottomed pot on medium-high heat, add your sugar as evenly as possible in the center of the pot. Let the sugar melt to a dark brown color and bubble.
Combine meat and sugar: Add the seasoned oxtail into the sugar and mix, coating in the sugar mixture. Once coated continue mixing for about another two minutes until all liquid is absorbed.
Let the meat simmer: Add hot water to cover the meat. Add bay leaf, sprigs thyme, and allspice to the water if using. Lower the heat to medium and let it simmer for about 2 hours, checking on it from time to time to make sure that the water levels are not too low.
Test for tenderness: Test your meat to see if it’s tend. Add more water to the pot, almost to cover the meat. Add carrots, tomato paste, salt, and pepper, and let simmer till the oxtail pieces are done. They will be tender and fall off the bone. And the meat would not be chewy.

Pairing Suggestions

Stews are so good with rice dishes. It’s commonly paired with plain white rice but you can venture away from that and try it with:

Another great side option would be some macaroni pie, stewed lentils, and boiled plantain.

Completed Trinidad stew oxtail, in a pot with carrots.

Can I cook oxtail in a slow cooker or pressure cooker?

Yes, you can make stewed oxtail in both a slow cooker and a pressure cooker; it just depends on how much time (and patience) you’ve got.

Slow Cooker:

Perfect for overnight or set-it-and-forget-it cooking. Brown your sugar (or use browning), then add the seasoned meat and other ingredients. Cook on low for 8–10 hours or on high for about 5–6 hours, until the oxtail is tender enough to fall off the bone.

Pressure Cooker/Instant Pot:

Short on time? This is your friend.

Stovetop pressure cooker: Brown the sugar, add and coat the meat, then add enough water to cover. Lock and pressure until softened. Remove weight, finish cooking uncovered until tender.
Instant Pot: Brown the meat on the stovetop, transfer everything to the pot, and set it to “Meat” for 25 minutes. Let it release naturally. If it’s not fully tender, add more time in 15-minute increments, checking the liquid as you go.

Close up picture of a piece of Trinidad stew oxtail.

Substitutions & Additions

Burnt sugar: If you don’t have sugar to burn to make your browning, you can use pre-made browning, or even use cassareep.
Sweet potato: This pairs nicely with oxtails. Peel the sweet potato and cut it into cubes. Add it close to the end when the meat starts to get tender so that it finishes cooking at the same time.
Butter beans or lima beans: Some people love having beans in their stew. Add them when you add the carrots to finish cooking.

Storage & Reheating

Stewed oxtail stores like a champ. Keep leftovers in an airtight container in the fridge for up to a week. Don’t worry if you see the fat solidify and turn white, and that’s totally normal.

It also freezes beautifully. Just pack it into a freezer-safe container or bag, squeeze out the extra air, and it’ll keep well for up to 3 months.

To reheat, the stovetop is your best bet. Add a splash of water to the pot and let it simmer gently until warmed through.

Microwave works too, place your portion in a microwave-safe bowl and heat in 40-second intervals, stirring in between.

Reheating from frozen? Let it thaw in the fridge overnight before warming it up.

An overhead shot of a large plate of oxtail stew on a white plate.

Use of leftovers

Of course, you can always enjoy your leftovers just as they are (because who’s saying no to more oxtail?). But if you’re feeling creative, use the meat to make something new, like my oxtail mac and cheese or even oxtail pelau. Check out April from Whisk It Real Gud’s version for some inspiration!

Tried this recipe? I’d love to hear how it turned out! Leave a rating on the recipe card and drop a comment below to let me know.

More meat dishes

Recipe

Trinidad Stew Oxtail

A popular Caribbean dish of stewed oxtail in sweet and savory spices. This Trinidad stew oxtail version is stewed in caramelized sugar and simmered low and slow till tender.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 8

Course: Main Course

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

2 pounds oxtail
1/4 cup vinegar
1 tablespoon of oil
2 tablespoons brown sugar
3 tablespoons green seasoning
2 large carrots sliced
4 sprigs of fresh thyme
2 tablespoons Worcestershire sauce | browning sauce
2 bay leaves
salt and pepper to taste
4 Allspice berries optional
2 tablespoons ketchup

Method

Trim oxtail of any extra fat that may be on the skin.
Wash in water and vinegar, rubbing and removing any dried blood or debris.
In a large bowl, add oxtail pieces, green seasoning, Worcestershire sauce, fresh thyme, garlic powder, and onion powder, and set aside.
In a large heavy bottom pot, on medium-high heat, add oil to the pot, then add sugar to the center of the pot and heat till caramelized.
Add oxtail pieces to bubbling sugar, and mix, coating the meat in the sugar. Continue stirring till any liquid is absorbed.
Add water to the pot, enough to cover the meat, and bring to a boil.
Lower the temperature and let simmer for 1 hour. Checking occasionally for water levels.
Add additional water at that mark and add remaining items: ketchup, bay leaves, allspice berries. Taste for salt and black pepper add hot pepper.
Continue to simmer for another 1 to 1 1/2 hours till meat is tender.
IF needed add more water to make a gravy and simmer on low till that thickens.

Notes

Other ways to cook oxtail stew:

If using a weighted pressure cooker: heat your sugar and let it start to caramelize, then add your meat and combine. Cook until the oxtail pieces are coated in the sugar. Then add water to cover the meat. Using the weighted pressure cooker, cover, and lock, and let it pressure. Once the meat is softened, remove weight and continue cooking, adding other ingredients, until meat is tender.

If using an instant pot: Brown meat on the stovetop. Then transfer to instant pot and add all ingredients. Select “meat” and set it to 25 minutes, making sure the valve is locked. Once done, release and check for doneness. If not tender, check liquid levels, and retry for another 15 minutes. Continue until meat is tender.