Belizean Stewed Oxtail
Tender, fall-off-the-bone oxtail slow-cooked in a rich, savory gravy with aromatic spices. This hearty dish is a Belizean classic, often served with rice and beans or mashed potatoes.
🧂 Ingredients
- 3 lbs Oxtails(cut into pieces)
- 2 tbsp Lime juice(for cleaning)
- 1 tbsp Vinegar(white or apple cider, for cleaning)
- 1.5 tsp Salt(for cleaning and seasoning)
- 2 tbsp Vegetable oil(for browning)
- 1 large Onion(chopped)
- 0.5 Green bell pepper(chopped)
- 4 cloves Garlic(minced)
- 2 balls Recado paste(or 1 tbsp achiote powder mixed with 1 tbsp water)
- 1 tsp Dried thyme
- 1 tsp Ground paprika
- 0.5 tsp Smoked paprika
- 1 tsp Black pepper
- 1 tsp Garlic salt
- 1 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- 1 tsp Brown sugar(optional, for depth of flavor)
- 4 cups Water or beef broth(or enough to mostly cover oxtails)
- 0.25 cup Cilantro(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Clean the oxtails: Rinse the oxtails under cold water. In a bowl, combine oxtails with lime juice, vinegar, and 0.5 tsp salt. Rub well and let sit for 10-15 minutes. Rinse thoroughly and pat dry.
- 2
Season the oxtails: In a large bowl, season the oxtails generously with the remaining 1 tsp salt, black pepper, garlic salt, thyme, paprika, and smoked paprika. Mix well to coat. For deeper flavor, let marinate for at least 1 hour or overnight in the refrigerator.
- 3
Brown the oxtails: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtails on all sides until deeply colored. This may need to be done in batches. Remove the browned oxtails and set aside.
- 4
Sauté aromatics: Reduce heat to medium. Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 5
Add flavor base: Stir in the recado paste (or achiote mixture), Worcestershire sauce, tomato paste, and brown sugar (if using). Cook for 1-2 minutes, stirring constantly, until fragrant and slightly darkened.
- 6
Deglaze and stew: Return the browned oxtails to the pot. Pour in the water or beef broth, ensuring the oxtails are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer.
- 7
Slow cook: Let the oxtails simmer gently for 2.5 to 3 hours, or until the meat is very tender and falling off the bone. Check periodically and add more liquid if needed to prevent drying out. Stir occasionally.
- 8
Adjust seasoning: Once tender, taste the gravy and adjust seasoning with salt and pepper if necessary. The gravy should be rich and flavorful.
- 9
Serve: Ladle the stewed oxtails and gravy over white rice, rice and beans, or mashed potatoes. Garnish with fresh chopped cilantro, if desired.
💡 Pro Tips
- ✓Browning the oxtails is a crucial step for developing deep flavor and color.
- ✓Low and slow cooking is key to achieving tender oxtails.
- ✓Recado paste provides authentic Belizean color and flavor; substitute with achiote powder if unavailable.
- ✓The cleaning step with lime and vinegar helps to remove any gamey odor from the oxtails.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped carrots and potatoes to the stew during the last hour of cooking for a heartier meal.
- For a spicier version, add a chopped habanero pepper or a pinch of cayenne pepper with the aromatics.
- Some recipes incorporate pimento berries (allspice berries) for added warmth.