Recipe courtesy of Caribbean Feast
Episode: Philadelphia
Caribbean Feast's Oxtail Dish
6 hr 50 min
40 min
4 servings
6 hr 50 min
40 min
4 servings


  • 1 cup browning or gravy master 
  • 2 tablespoons garlic powder 
  • 2 tablespoons ground black pepper 
  • 2 tablespoons seasoning salt 
  • 3 pounds oxtails, excess fat trimmed, washed with cool water and 2 tablespoons vinegar
  • 4 cloves chopped garlic 
  • 1 large onion, chopped
  • 1 bunch fresh thyme 
  • 2 tablespoons olive oil 
  • 2 cups butter beans 
  • 3 scallions, chopped
  • 1 green bell pepper 
  • 2 teaspoons cornstarch 


Mix together the browning, garlic powder, black pepper and seasoning salt. Rub all over the oxtails. Add the garlic, onions and thyme, cover and marinate for 4 to 5 hours. This will ensure that all the flavor of the spices will be deeply embedded in your oxtails for a finger-licking flavor.

When ready to cook, heat a large pot and then add the olive oil and heat until hot. Add the oxtails and fry, stirring every 5 minutes, for 15 minutes. Add the butter beans, scallions and bell peppers, cover the pot and cook over medium heat for 1 hour 30 minutes, stirring every 10 to 15 minutes. Add desired small portions of water when needed (make sure that the water is barely above the oxtails at all times) throughout the cooking period.

Turn up the heat and bring to a boil. You may add additional seasoning salt or other spices, if desired. Mix in the cornstarch and let simmer over low heat for 30 to 45 more minutes. Let cool, then serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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