Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Best Bajan Oxtail Stew Recipe
    Lost? Site Map

    Best Bajan Oxtail Stew

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    1 hr

    3 hrs 30 mins

    Karen in Toronto's Note:

    I learned to make this when I was living in Barbados. My friend, who is the grandson of a well known local cook in Speightstown (Mile and a Quarter), never used measurements, so everything here is approximated to the best of my ability. Feel free to play around with it, as it is hard to go wrong. You can find all the ingredients at any West Indian supermarket. This is the best oxtail stew I have ever had and I consider myself quite the connoisseur. If you want to impress your West Indian friends, try this delicious dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Marinade: put the clean oxtail in a large bowl and add all the ingredients to the meat so it is completely coated. Cover bowl, refrigerate and allow to marinate for at least 1 hour or overnight.
    2. 2
      Stew: Heat vegetable oil and brown sugar on medium in a large pot until the mixture turns a light brown. Add the oxtail and brown them for a few minutes per side. Add browning sauce and stir.
    3. 3
      Add water so that meat is almost covered. Turn heat up and add bay leaves, scotch bonnet pepper (make sure this doesn't break!), cloves and herbs. Cover pot and bring to the boil then reduce heat to medium and cook for 3 hours, or until meat is extremely tender. Stir every 30 minutes and add hot water whenever necessary: meat should always be mostly covered.
    4. 4
      Remove scotch bonnet pepper carefully after about 1 1/2 hours of cooking. After 3 hours, or when the meat is done, add beef bouillon, ketchup, potatoes and carrots. Cook for another 30 minutes.
    5. 5
      Taste and see if you need to add anymore spices or salt. It should be perfect at this point. If the sauce needs thickening just add a teaspoon of cornstarch or flour. Serve with rice and peas and a side of coleslaw. Enjoy!

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Stew Recipes


    Nutritional Facts for Best Bajan Oxtail Stew

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.6
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 1.6 g
    Cholesterol 0.1 mg
    Sodium 1346.9 mg
    Total Carbohydrate 47.9 g
    Dietary Fiber 7.5 g
    Sugars 18.7 g
    Protein 5.3 g

    The following items or measurements are not included:


    Trinidadian green seasoning

    fresh marjoram

    fresh thyme

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites