Caribbean Oxtail Stew

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Servings 6
Recipe Ingredients:


  • 2 tbsp vegetable oil
  • 3 lb beef oxtails
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 green pepper chopped
  • 2 red finger chili peppers seeded and diced
  • 3 cloves garlic minced
  • 2 tbsp chopped fresh thyme
  • 1 tbsp minced fresh ginger
  • 2 tsp curry powder
  • 2 tsp chili powder
  • 1/2 tsp each salt and pepper
  • 1/4 tsp ground allspice
  • 1/4 cup tomato paste
  • 4 cups Pacific Foods Organic Low Sodium Beef Broth
  • 2 tbsp lime juice
  • 1 tsp brown sugar

Rice and Beans:



  • Heat oil in Dutch oven set over medium heat. In batches, cook oxtails for 8 to 10 minutes or until browned all over. Transfer to plate.
  • In same skillet, cook onion, carrots, celery, green pepper, chili peppers, garlic, thyme, ginger, curry powder, chili powder, salt, pepper and allspice for 3 to 5 minutes or until vegetables are slightly softened.
  • Stir in tomato paste; cook for 1 minute. Stir in Pacific Foods Organic Low Sodium Beef Broth; bring to boil. Return oxtails to pot. Reduce heat to low; cover and cook for 2 1/2 to 3 hours or until tender. Stir in lime juice and sugar.

Rice and Beans

  • Heat oil in saucepan set over medium heat; cook onion, garlic, ginger, chili powder and allspice for 3 to 5 minutes or until starting to soften.
  • Stir in rice; cook for 2 to 3 minutes or until well coated. Stir in Pacific Foods Low Sodium Beef Broth, Pacific Foods Coconut Original Plant-Based Beverage, beans and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid has been absorbed.
  • Cover and let stand for 10 minutes.
  • Serve stew over rice and beans. Sprinkle with cilantro; serve with lime wedges.


*For a spicy stew, use a Scotch bonnet or habanero pepper instead of a finger chili pepper.