Entree: United States – U.S. Virgin Islands (Caribbean United States Territories) – Stewed Oxtail

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 40 min

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 3.5 lb (1.6 kg) oxtail pieces, trimmed of excess fat
- 1/3 cup (45 g) all-purpose flour
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 4 scallions (green onions), chopped (about 2 oz / 60 g)
- 1 large green bell pepper, seeded and diced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 12 g)
- 2 medium carrots, peeled and sliced (about 8 oz / 225 g)
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 tbsp (15 g) tomato paste
- 4 cups (960 ml) beef stock
- 2 tbsp (30 ml) browning sauce (caramel browning)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) dark rum (optional)
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 bay leaves
- 1 whole scotch bonnet pepper (leave whole; remove before serving)
- 1 can (15 oz / 425 g) butter beans (lima beans), drained and rinsed
- 1 tbsp (12 g) brown sugar
- 2 tsp (10 ml) Worcestershire sauce (extra, optional for finishing)
- Freshly chopped parsley for garnish (optional)
- For coconut rice:
  - 2 cups (400 g) long-grain white rice, rinsed until water runs clear
  - 1 cup (240 ml) canned coconut milk
  - 3 cups (720 ml) water
  - 1/2 tsp (3 g) salt
  - 1 sprig fresh thyme or 1/4 tsp (0.5 g) dried thyme

Instructions

Short Description:
A slow-braised, deeply flavored oxtail stew finished with butter beans and served over coconut rice — rich, aromatic, and characteristic of the U.S. Virgin Islands home table.

Regional Notes:
This U.S. Virgin Islands variation uses browning sauce, fresh thyme, and a scotch bonnet pepper to build the island's characteristic dark color and warm heat. The stew is often finished with butter beans and served on coconut rice, differentiating it from other Caribbean and continental oxtail versions that may omit browning, beans, or the coconut-accented rice.

1. Season the oxtail pieces with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper, then dredge lightly in the flour, shaking off excess.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Working in batches, brown oxtail on all sides until deep mahogany, 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium. If the pot is dry, add a little more oil (1 tsp / 5 ml). Add chopped onion, scallions, and bell pepper; sauté until softened, 4–5 minutes. Add garlic and carrots and cook 1 minute more.
4. Stir in tomato paste and diced tomatoes; cook 2 minutes. Scrape up any browned bits from the bottom of the pot.
5. Return the oxtail to the pot. Pour in beef stock, browning sauce, Worcestershire sauce, and dark rum (if using). Add remaining 1/2 tsp (3 g) salt, remaining 1/2 tsp (1 g) black pepper, thyme sprigs, bay leaves, scotch bonnet pepper (leave whole), and brown sugar. The liquid should come about two-thirds of the way up the oxtail; add a bit more stock or water if needed.
6. Bring to a gentle boil, then reduce heat to a low simmer. Cover and cook, partially covered if needed to prevent boiling over, until the oxtail is very tender and nearly falling from the bone, about 2 to 2 1/2 hours. Check occasionally and skim excess fat if desired.
7. While the stew simmers, prepare the coconut rice: combine rinsed rice, coconut milk, water, 1/2 tsp (3 g) salt, and a thyme sprig in a medium pot. Bring to a boil, reduce to a low simmer, cover tightly and cook 18–20 minutes until liquid is absorbed and rice is tender. Remove thyme sprig and fluff rice with a fork; keep warm.
8. About 15 minutes before the oxtail is done, remove the scotch bonnet pepper (do not burst it unless you want very spicy stew) and bay leaves and thyme sprigs. Stir in drained butter beans and simmer uncovered 10–15 minutes to heat through and let the sauce thicken. Taste and adjust seasoning with extra Worcestershire or salt if needed.
9. If the sauce is too thin, increase heat to medium-high and reduce uncovered until it reaches desired thickness; if too thin and you prefer a thicker gravy, mix 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water and whisk into simmering sauce, cooking 2–3 minutes until thickened.
10. Serve generous portions of coconut rice topped with stewed oxtail and beans, spooning plenty of sauce over each serving. Garnish with chopped parsley and extra scallions if desired.