Before TikTok and Instagram made oxtail so popular (and pricey!), it was once a budget-friendly option that many of us grew up enjoying.

I remember when you could buy a few pounds of oxtail for a reasonable price and create hearty meals for the whole family. Sunday lunches in my house would have stewed oxtail with provisions or macaroni pie.

Nowadays, in Trinidad, you’ll find four thin pieces of oxtail for $40 to $50. The price may be high, but the taste of Trini-style stewed oxtail? Unbeatable.

The rich, thick gravy and the deep, savory flavor are well worth it, and I’m excited to share this recipe with you!

What Is Oxtail?

Despite the name, oxtail isn’t exclusive to oxen. It’s the tail of cattle of beef or veal that has a rich, gelatinous texture when cooked, thanks to the high amount of collagen.

The tail is cut into sections, each with a bone in the center surrounded by meat. When slow-cooked, oxtail releases a thick, flavorful broth, perfect for stews and soups.

Although not a large cut of meat, oxtail has become increasingly popular for its unique texture and flavor absorption.

What’s the Difference Between Trini Stew Oxtail and Jamaican Oxtail?

Trinidadian Stewed Oxtail:

The Trini version of stewed oxtail emphasizes caramelization and savoriness. It starts with “browning” sugar until it caramelizes into a deep brown syrup.

The oxtail is added and cooked in this base, along with fresh herbs like thyme, scallions, garlic, and Scotch bonnet peppers.

Jamaican Oxtail:

Jamaican oxtail is spicier and has ingredients like allspice, Scotch bonnet peppers, and soy sauce. It includes butter beans.

Both versions are delicious, but Trinidadian stewed oxtail leans toward a deep caramelized flavor, while Jamaican oxtail is spicier with aromatic seasonings.

How to Make Oxtail Less Oily

Oxtail can be quite fatty, but here are a few ways to make your stewed oxtail less greasy:

Trim the Fat: Remove as much visible fat as possible before cooking.

Skim the Fat: After cooking, skim off excess oil from the top of the stew.

Refrigerate and Remove Fat Layer: If you have time, refrigerate the stew after cooking. The fat will solidify, making it easy to remove.

Different Ways to Make Oxtail Fall off the Bone

Oxtail is tough and requires slow cooking. Here are some methods to make it tender:

Slow Cooking: Stew on low heat for 2.5 to 3 hours.
Pressure Cooker: Cuts cooking time to around 45-50 minutes.
Oven Braising: Braise at 325°F for 2.5 to 3 hours for intense flavor.
Instant Pot: Similar to pressure cooking, ready in about 45-60 minutes.

Trini-Style Stewed Oxtail Recipe

Ingredients:

2–3 lbs oxtail (trim excess fat)
2 tbsp brown sugar
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 stalks scallions, chopped
2 sprigs thyme
1 Scotch bonnet pepper (optional)
1 carrot, sliced (optional)
1 tbsp tomato paste
2 tbsp ketchup (optional)
Green seasoning
2 tbsp soy sauce
1 tsp all-purpose seasoning
Salt and black pepper to taste
4 cups water (or beef broth)
2 tbsp chopped parsley for garnish

Instructions:

Clean and Season the Oxtail: Rinse the Oxtail in water with lime or lemon juice. Season with salt, pepper, soy sauce, thyme, scallions, garlic, green seasoning, and Scotch bonnet. Marinate for at least 1 hour.

Brown the Sugar: Heat oil, add brown sugar, and let it melt into a deep brown color.

Brown the Oxtail: Add oxtail to the pot and brown each piece for 5–7 minutes.

Add Aromatics: Add onions, carrots, thyme, and leftover seasonings, then sauté.

Add Tomato Paste & Liquids: Stir in tomato paste, ketchup, water or broth, and seasonings.

Simmer: Bring to a boil, reduce heat, cover, and simmer for 2.5 to 3 hours.

Check for Tenderness: The oxtail should be tender, with a thickened gravy.

Garnish and Serve: Garnish with parsley and serve hot with your favorite sides.

What to Eat with Trini Stewed Oxtail

Provision: Boiled root vegetables like yams, dasheen, sweet potatoes, and cassava.
Macaroni Pie: A baked macaroni and cheese dish.
Rice: Plain rice, pigeon peas, and rice, or pelau.
Dumplings: Caribbean boiled or fried dumplings.
Callaloo: A creamy dish made from spinach or dasheen bush.

Can You Bake Oxtail?

Yes, for a roasted flavor. Sear the oxtail on the stovetop, then bake at 325°F for 2.5 to 3 hours in an oven-safe dish, covered with foil. Remove the foil in the last 30 minutes for a caramelized exterior.

How to Store Stewed Oxtail

Refrigerating: Store in an airtight container in the fridge for up to 3 days.
Freezing: Store in a freezer-safe container for up to 3 months.
Reheating Tips: Add a little water or broth to reheat without drying out the meat.

Final Thoughts

Trini-style stewed oxtail is a comforting dish, rich in flavor and history. Though prices may have risen, its rich texture and seasoning absorption make it a beloved Trinidadian dish.