We’ve always been captivated by the bold flavors of Caribbean cuisine, and Oxtail Pelau stands out as a hearty Trinidadian favorite. This one-pot wonder features tender oxtail simmered with rice, beans, and spices, creating a comforting meal that’s perfect for family gatherings.
In our kitchen, we love how it blends rich, savory tastes with a touch of island heritage, making it an easy yet impressive dish. Join us as we explore this recipe that’ll bring warmth and authenticity to your table.
Ingredients
In our exploration of Oxtail Pelau, a hearty Trinidadian staple bursting with rich, savory flavors and aromatic spices, we start by assembling the key ingredients. These components come together to create a one-pot wonder that captures the essence of Caribbean cuisine—think tender, fall-off-the-bone oxtail mingling with fluffy rice and earthy beans for a truly satisfying meal.
We organize the ingredients below in the order they are typically used, with prep notes for accuracy and ease.
- Oxtail: 2 pounds, fresh and trimmed of excess fat, cut into 2-inch pieces to ensure even browning and maximum flavor absorption.
- Vegetable oil: 2 tablespoons, for searing the oxtail to develop a deep, caramelized crust.
- Onion: 1 large, finely chopped, as the base for building layers of sweetness and aroma.
- Garlic: 4 cloves, minced, to add a pungent, robust kick that enhances the dish’s depth.
- Bell pepper: 1 medium, diced, for a crisp texture and subtle sweetness that complements the spices.
- Scotch bonnet pepper: 1, finely chopped (use gloves and remove seeds for adjustable heat), infusing a fiery yet fruity note true to island traditions.
- Thyme: 1 tablespoon fresh sprigs or 1 teaspoon dried, stirred in early to release its earthy, herbaceous essence.
- Allspice berries: 1 teaspoon, whole or ground, for that distinctive warm, peppery flavor signature to Caribbean cooking.
- Kidney beans: 1 can (15 ounces, drained and rinsed), added for their creamy texture and nutty taste.
- Rice: 2 cups long-grain, rinsed until water runs clear, to absorb the flavorful broth and achieve a perfect fluffy consistency.
- Coconut milk: 1 can (14 ounces), for a creamy richness that balances the spices and elevates the overall mouthfeel.
- Beef stock: 4 cups, low-sodium, to create a savory base that tenderizes the oxtail while infusing umami notes.
- Salt and black pepper: 1 teaspoon each, or to taste, for seasoning at various stages to enhance and balance the bold flavors.
Equipment Needed
Now that we’ve gathered our key ingredients for Oxtail Pelau, let’s equip ourselves with the essential tools to make the cooking process smooth and efficient. As experts in Caribbean cuisine, we rely on these items to handle the hearty one-pot preparation with precision and ease.
Here’s a list of the must-have equipment, organized by category for clarity:
- Large Pot or Dutch Oven: This is our go-to for browning the oxtail and simmering the rice, beans, and spices together. Choose one with a heavy base for even heat distribution, ensuring tender results every time.
- Sharp Knife: Essential for chopping onions, garlic, bell peppers, and scotch bonnet peppers accurately. A sturdy blade helps us prepare ingredients quickly without bruising them.
- Cutting Board: We use a stable, non-slip board to safely dice vegetables and handle the oxtail, keeping our workspace organized and preventing cross-contamination.
- Wooden Spoon or Spatula: Perfect for stirring the mixture as it cooks, allowing us to scrape the pot’s bottom and blend flavors without scratching the surface.
- Measuring Cups and Spoons: These ensure precise measurements of coconut milk, beef stock, and spices, which are critical for balancing the rich, authentic taste of Oxtail Pelau.
- Strainer or Colander: Handy for rinsing kidney beans and draining rice, helping us remove excess liquid and maintain the dish’s ideal texture.
| Equipment Item | Primary Use | Estimated Time Saved (minutes) |
|---|---|---|
| Large Pot or Dutch Oven | One-pot cooking | 10-15 (reduces need for transfers) |
| Sharp Knife | Chopping ingredients | 5-10 (speeds up prep) |
| Measuring Cups and Spoons | Accurate portioning | 5 (minimizes errors and adjustments) |
Instructions
We guide you through preparing our flavorful Oxtail Pelau with simple, step-by-step directions that build on the fresh ingredients and tools we’ve outlined. Let’s bring the vibrant tastes of Caribbean cuisine to your kitchen.
Prepare Ingredients
First, we gather and prep the key components for our Oxtail Pelau to ensure everything is ready for cooking. Start by rinsing 2 pounds of oxtail under cold water and patting it dry with paper towels; season generously with 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 tablespoon of browning sauce for that deep, savory flavor.
Next, we chop the vegetables: dice 1 large onion, mince 4 garlic cloves, slice 1 bell pepper, and finely chop 1 scotch bonnet pepper (remove seeds for less heat if desired). Drain and rinse 1 can of kidney beans (about 15 ounces) to remove excess sodium.
Measure out the remaining items: 2 cups of long-grain rice, 1 cup of coconut milk, 2 cups of beef stock, 4 sprigs of thyme, and 6 allspice berries. This preparation sets the stage for the rich aromas and textures that define this hearty dish.
Cook the Oxtail
We focus on browning and tenderizing the oxtail to lock in its juicy, meaty essence. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers.
Add the seasoned oxtail to the pot and brown it on all sides for about 10 minutes, stirring occasionally to achieve a caramelized crust that enhances the dish’s bold flavors. Once browned, reduce heat to medium and stir in the chopped onion, garlic, bell pepper, and scotch bonnet pepper; cook for 5 minutes until they soften and release their fragrant, spicy aromas.
Pour in the beef stock, add the thyme and allspice berries, then bring to a boil. Cover and simmer on low heat for 1.5 to 2 hours until the oxtail is fork-tender and the broth thickens, infusing everything with earthy, warming notes that make this Caribbean staple irresistible.
Assemble the Pelau
With the oxtail cooked, we combine all elements into one pot for a cohesive, flavorful meal. Stir in the drained kidney beans and rinsed long-grain rice, ensuring they mix evenly with the oxtail and its flavorful liquids.
Pour in the coconut milk and any additional beef stock if needed to cover the rice; the mixture should reach a creamy consistency that promises a fluffy, aromatic finish. Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes until the rice absorbs the liquids and becomes tender with a slight chew.
Throughout, we stir gently every 5 minutes to prevent sticking and allow the spices to meld, creating layers of smoky, coconut-infused tastes that evoke the heart of island cooking.
Make-Ahead Tips
To make preparing our flavorful Oxtail Pelau even more convenient, we recommend planning ahead. This allows the rich, aromatic flavors of this Caribbean favorite to develop fully while saving time on busy days. Below, we outline practical strategies to streamline your cooking process without compromising the dish’s tender oxtail, fragrant spices, and hearty rice.
Preparing Ingredients in Advance
We suggest prepping key components up to 24–48 hours ahead to enhance efficiency. Here’s how:
- Season and marinate the oxtail: Combine the oxtail with your seasoning mix—including onion, garlic, thyme, and allspice berries—in a sealed container. Refrigerate it for up to 2 days. This step infuses the meat with deeper flavors, making browning quicker and more effective when you’re ready to cook.
- Chop vegetables: Dice the bell pepper, onion, and scotch bonnet pepper ahead of time. Store them in airtight bags in the fridge to keep them fresh. This reduces prep time and ensures your vegetables retain their vibrant crunch.
- Cook and store the oxtail: Brown and simmer the oxtail as outlined in our step-by-step instructions, then cool and refrigerate it for up to 3 days. When reheating, simply add it back to the pot with rice, beans, and coconut milk for a quick assembly.
Storing and Reheating Guidelines
For optimal results, follow these storage tips to maintain the authentic taste and texture of Oxtail Pelau:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container; reheat gently on the stove to preserve moisture and prevent rice from becoming mushy. |
| Freezing | Up to 2 months | Portion into freezer-safe bags; thaw overnight in the fridge and reheat on low heat, adding a splash of beef stock to restore consistency. |
By incorporating these make-ahead techniques, we ensure that every bite of your Oxtail Pelau remains as delicious and authentic as if it were freshly made, allowing you to enjoy this hearty Caribbean dish with minimal effort.
Conclusion
We’ve cherished guiding you through Oxtail Pelau
a dish that captures the heart of Caribbean flavors.
It’s perfect for creating lasting memories around the table.
Try it today and discover how simple ingredients transform into something extraordinary.
Frequently Asked Questions
What is Oxtail Pelau?
Oxtail Pelau is a traditional Caribbean dish from Trinidad, featuring tender oxtail cooked with rice, beans, and spices in one pot. It’s a hearty meal perfect for family gatherings, known for its rich flavors and connection to island heritage, offering an authentic taste of Caribbean cuisine.
What are the key ingredients for Oxtail Pelau?
The main ingredients include fresh oxtail, vegetable oil, onion, garlic, bell pepper, scotch bonnet pepper, thyme, allspice berries, kidney beans, long-grain rice, coconut milk, and beef stock. These elements combine to create a flavorful, authentic dish that highlights Caribbean spices and textures.
What equipment do I need to make Oxtail Pelau?
You’ll need a large pot or Dutch oven for cooking, a sharp knife and cutting board for prep, a wooden spoon or spatula for stirring, and measuring cups and spoons for accuracy. These tools ensure efficient preparation and help achieve the best results in this one-pot recipe.
How do I prepare Oxtail Pelau step by step?
Start by seasoning and browning the oxtail, then sauté chopped vegetables and spices. Add rice, beans, coconut milk, and beef stock, then simmer until the rice is tender. This process infuses the dish with smoky, rich flavors, taking about 1-2 hours for a delicious Caribbean meal.
Can I make Oxtail Pelau ahead of time?
Yes, prepare Oxtail Pelau in advance by seasoning and marinating the oxtail, chopping vegetables, or even cooking the oxtail up to 24-48 hours ahead. This saves time and enhances flavors, making it ideal for busy days while keeping the dish authentic and convenient.
How should I store and reheat Oxtail Pelau?
Store cooled Oxtail Pelau in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm on the stovetop with a little water or stock to maintain moisture, ensuring the flavors stay vibrant and the texture remains tender.