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  • Writer's pictureMichael Laxer

12-Hour Slow Cooked Caribbean-Style Oxtail Revisited

As any longtime reader of The Left Chapter knows, I love oxtail a truly succulent and delicious meat when properly prepared, though this generally requires long cooking times.

While oxtail is a popular ingredient in many cuisines and is used in a wide variety of stews and soups, I love West Indian oxtail dishes and they are one of my favourite things to eat out and prepare at home.

Today I am going to revisit preparing oxtail in the slow cooker and doing it Caribbean style. I have been making this for many years and this is my latest incarnation of the recipe that I first posted back in 2016.


2-4 pounds of Oxtail (I like to get an assortment of sizes)

4-8 garlic cloves crushed

1 large knob of fresh ginger crushed

2-3 bay leaves

2-4 tablespoons soy sauce

1-3 tablespoon Worcestershire sauce

1-4 tablespoons Caribbean style hot sauce (you can use any hot sauce you like but I used Grace Habanero Pepper Sauce)

1-2 tablespoons mustard powder

Curry powder (use Jamaican or West Indian style if available)

Garlic powder

Sea salt and black pepper

Beef stock

The first step is to take around 2-4 lbs of oxtail pieces and place into the bottom of the slow cooker.

Season them liberally with curry powder (use West Indian style curry powder if available) and black pepper. Then season them with soy sauce, Worcestershire sauce, hot sauce (the more you use the more flavourful and spicy it is) mustard powder and sea salt to taste, Toss and let sit 15-30 minutes.

Pour into the slow cooker enough beef broth so that it almost covers the oxtail pieces all the way. Add 2-3 bay leaves, 2-4 tablespoons of soya sauce and 1-3 tablespoons of Worcestershire Sauce. Add also the crushed ginger and garlic.

Cover the slow cooker (of course) and cook on low for 10-12 hours. If at all possible cook the full 12 hours!

Stir up a bit gently and remove the bay leaves and ginger knob before serving and serve with rice, rice and peas, naan or roti on the side, extra hut sauce and red wine or ice cold beer. Be sure to spoon lots of the rich juices that are produced when you cook this over your rice.

The oxtail will be incredibly moist and truly delicious. It will fall right off the bone. And, as an added bonus, your house or apartment will smell fantastic for hours!




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