Oxtail with Rice & Peas

Oxtail with Rice & Peas is a rich, hearty Caribbean-inspired comfort meal featuring tender, slow-braised oxtail cooked in a deeply seasoned gravy and served over fluffy coconut rice and peas. The oxtail becomes incredibly tender as it slowly simmers, while the rice absorbs the creamy coconut flavor and aromatic seasonings. It’s a satisfying meal that’s perfect for a Sunday dinner, family gathering, or special occasion.

Ingredients

For the Oxtail

3 lbs (1.4 kg) oxtail pieces
2 tablespoons vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
2 green onions, sliced
1 medium carrot, chopped
1 small bell pepper, chopped
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon browning sauce, optional
1½ teaspoons dried thyme
1 teaspoon allspice
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
2 bay leaves
3½–4 cups beef broth or water
1 Scotch bonnet or habanero pepper, optional
1 cup canned butter beans, drained
1 tablespoon fresh parsley or cilantro, chopped

For the Rice & Peas

2 cups long-grain white rice
1 can (15 oz / 425 g) kidney beans, drained and rinsed
1½ cups coconut milk
1½ cups water or reserved cooking liquid
2 green onions, sliced
2 cloves garlic, minced
3 sprigs fresh thyme
½ teaspoon salt
¼ teaspoon black pepper
1 whole Scotch bonnet pepper, optional

Directions

1. Season the Oxtail

Pat the oxtail pieces dry with paper towels.

Place them in a large bowl and season with salt, black pepper, thyme, allspice, smoked paprika, onion powder, Worcestershire sauce, and soy sauce.

Toss well so every piece is evenly coated.

For deeper flavor, cover and refrigerate for at least 1 hour, or preferably overnight.

2. Brown the Oxtail

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

Add the oxtail pieces in batches. Don’t overcrowd the pot.

Brown them for approximately 3–4 minutes per side, until they develop a deep golden-brown crust.

Transfer the browned oxtail to a plate.

3. Sauté the Aromatics

Reduce the heat to medium.

Add the chopped onion, bell pepper, carrot, and green onions to the same pot.

Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30–60 seconds.

4. Add the Tomato Paste

Stir in the tomato paste and cook for approximately 1–2 minutes.

This helps deepen the flavor and gives the eventual gravy a richer color.

5. Deglaze the Pot

Pour in about ½ cup of beef broth and scrape the bottom of the pot with a wooden spoon.

Make sure to loosen all the browned bits—they contain a lot of flavor.

6. Return the Oxtail

Place the browned oxtail back into the pot.

Add the remaining beef broth, bay leaves, and Scotch bonnet pepper if using.

The liquid should come approximately halfway to two-thirds of the way up the oxtail pieces. You don’t need to completely submerge them.

7. Slowly Braise

Bring everything to a gentle simmer.

Reduce the heat to low, cover the pot, and cook for approximately 2½–3½ hours, or until the oxtail is extremely tender and nearly falling off the bone.

Check occasionally and add a little more broth or water if necessary.

The longer, slower cooking time is what transforms oxtail from tough to tender.

8. Add the Butter Beans

During the final 20–30 minutes, stir in the drained butter beans.

Continue simmering uncovered or partially covered until the gravy thickens.

Taste and adjust the seasoning.

Remove the bay leaves and Scotch bonnet pepper before serving.

Make the Rice & Peas

9. Rinse the Rice

Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs mostly clear.

This removes excess surface starch and helps produce fluffy rice.

10. Combine the Ingredients

Add the rinsed rice to a medium saucepan.

Pour in the coconut milk and water.

Add the kidney beans, green onions, garlic, thyme, salt, and black pepper.

If using a whole Scotch bonnet pepper, place it gently on top.

11. Cook the Rice

Bring the mixture to a gentle boil.

Once boiling, reduce the heat to very low and cover tightly.

Cook for approximately 18–20 minutes, or until the liquid has been absorbed and the rice is tender.

Do not repeatedly lift the lid while cooking because the trapped steam helps cook the rice evenly.

12. Rest the Rice

Turn off the heat and leave the rice covered for 5–10 minutes.

Remove the thyme stems and Scotch bonnet pepper.

Fluff the rice gently with a fork.

How to Serve

Spoon a generous portion of coconut rice and peas onto each plate.

Place several pieces of tender oxtail on top or alongside the rice.

Generously spoon the rich oxtail gravy over everything.

Garnish with chopped green onions or fresh parsley.

Tips for the Best Oxtail

Brown the meat well: A deep sear creates the foundation for a rich gravy.

Don’t rush the cooking: Oxtail contains a lot of connective tissue, which needs time to break down.

Cook at a gentle simmer: Rapid boiling can make the meat tougher rather than tender.

Make it ahead: Oxtail often tastes even better the next day because the flavors have more time to develop.

Skim excess fat: Oxtail can release quite a bit of fat. If desired, skim some from the surface during cooking.

Pressure Cooker Method

For a faster version, brown the oxtail using the sauté function of an electric pressure cooker.

Add the vegetables, seasonings, tomato paste, and beef broth.

Cook under high pressure for approximately 45–50 minutes, then allow a natural pressure release for about 15–20 minutes.

Add the butter beans afterward and simmer using the sauté function until the gravy reaches your desired thickness.

Slow Cooker Method

Brown the oxtail first for the best flavor.

Transfer it to a slow cooker with the vegetables, tomato paste, seasonings, and beef broth.

Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the meat is very tender.

Add the butter beans during the final 30 minutes.

Prepare the rice and peas separately just before serving.

What to Serve With Oxtail

Oxtail and rice & peas can be served with:

Fried plantains
Steamed cabbage
Collard greens
Jamaican-style cabbage
Corn
Fried dumplings
Fresh salad
Avocado slices

Storage

Allow leftovers to cool before transferring them to airtight containers.

Store the oxtail and rice separately in the refrigerator for up to 3–4 days.

Reheat the oxtail gently on the stovetop or in the microwave until thoroughly hot. Add a splash of broth if the gravy becomes too thick.

Freezing

Oxtail freezes very well.

Place cooled oxtail and gravy in freezer-safe containers and freeze for up to 3 months.

For the best texture, thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions

Why is my oxtail tough?

Oxtail needs a long cooking time for its connective tissue to break down. If it is still tough, continue cooking gently until it becomes fork-tender.

Can I make oxtail without browning it?

Yes, but browning adds considerable depth and richness to the final dish, so it is highly recommended.

What beans are traditionally used in rice and peas?

Kidney beans are commonly used, although other beans can work depending on the recipe and preference.

Can I make the rice without coconut milk?

Yes. Replace the coconut milk with additional water or broth, although coconut milk gives the rice its characteristic creamy flavor.

Recipe at a Glance

Prep Time: 25 minutes
Marinating Time: 1 hour or overnight
Cook Time: 3–3½ hours
Total Time: About 4 hours
Servings: 6
Category: Main Course
Cuisine: Caribbean-inspired

Tender, deeply seasoned oxtail swimming in a rich gravy alongside creamy coconut rice and peas makes this Oxtail with Rice & Peas the ultimate hearty comfort meal.