Best Bajan Oxtail Stew

If you’ve ever had the pleasure of tasting authentic Bajan cuisine, you know that Barbados takes comfort food to a whole new level.

One of the most beloved dishes is Bajan Oxtail Stew—a rich, slow-cooked masterpiece packed with deep, savory flavors and fall-off-the-bone tenderness.

This dish brings together traditional Caribbean seasonings, fresh herbs, and a slow-simmering process that turns simple ingredients into an unforgettable meal.

Ingredients

For the Oxtail Stew:

• 3 lbs oxtail, trimmed and cleaned
• 2 tbsp lime juice (for cleaning meat)
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 stalks scallions, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp Bajan seasoning (homemade or store-bought)
• 1 tsp allspice
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 Scotch bonnet pepper (whole, for flavor without excessive heat)
• 2 medium carrots, sliced
• 2 potatoes, diced
• 1 can butter beans, drained and rinsed
• 4 cups beef broth or water
• 1 tbsp brown sugar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp cornstarch (optional, for thickening)

Sear the Oxtail

Heat the remaining oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the oxtail in batches and sear on all sides until browned. This step locks in flavor and adds depth to the stew.

Remove the oxtail and set aside.

Build the Stew Base

In the same pot, add the onions, garlic, and scallions. Sauté until fragrant and softened.

Stir in the thyme, tomato paste, and brown sugar. Cook for 2 minutes to develop the flavors.

Pour in the beef broth, scraping up any browned bits at the bottom of the pot.

Add the ketchup, soy sauce, and the whole Scotch bonnet pepper for a mild heat infusion.

Slow Cook the Oxtail

Return the seared oxtail to the pot, ensuring they are fully submerged in liquid.

Reduce the heat to low, cover, and let simmer for about 2.5 to 3 hours, stirring occasionally.

If the liquid reduces too much, add more broth or water as needed.

Add the Vegetables and Beans

After 2.5 hours, add the carrots, potatoes, and butter beans. Stir well.

Simmer for another 30 minutes or until the vegetables are tender and the oxtail meat falls off the bone.

Thicken the Stew (Optional)

If the stew needs thickening, mix cornstarch with a bit of cold water and stir it in. Let simmer for 5 minutes until the sauce thickens.

Remove the Scotch bonnet pepper before serving.

What to Serve with Bajan Oxtail Stew

Oxtail stew pairs beautifully with traditional Caribbean sides:

Rice and Peas: The classic pairing, where the creamy coconut-infused rice complements the richness of the oxtail gravy.

Fried Plantains: Adds a touch of sweetness that balances the spices in the stew.

Steamed Cabbage: A fresh, light contrast to the hearty stew.

Macaroni Pie: A cheesy, baked pasta dish that’s a Bajan favorite.

Helpful Cooking Tips

Marinate Overnight for Maximum Flavor – Letting the oxtail sit in the seasoning overnight enhances the depth of flavor and tenderizes the meat.

Low and Slow Cooking is Key – Oxtail is a tough cut that benefits from slow simmering, allowing the connective tissues to break down into melt-in-your-mouth tenderness.

Control the Heat with the Scotch Bonnet Pepper – Leaving it whole gives flavor without overwhelming heat. For a spicier kick, slice it open before adding it to the stew.

Bajan Oxtail Stew is a dish that embodies the heart of Caribbean cuisine—rich, deeply spiced, and full of bold flavors. The slow cooking process results in an incredibly tender, flavorful meat that falls off the bone.

More Oxtail Recipes

• Classic Jamaican Oxtail Stew Recipe
• Tasty Trini-Style Stewed Oxtail
• Creamy Oxtail Mac And Cheese Recipe