How To Cook Haitian Oxtail| The Ultimate Oxtails Stew Recipe

Clean the oxtail by adding a pinch of salt and squeezing lime juice on it, then add white vinegar.

Let the oxtail sit for 15 minutes and rinse it twice with cold water.

Add 2 tablespoons of a piece seasoning, 1 tablespoon of ground black pepper, 1 tablespoon of garlic powder, 1 tablespoon of cayenne pepper, half a cube of Maggie seasoning, and 2 tablespoons of adobo seasoning to the oxtail.

Mix all the seasonings into the meat and let it marinate for about 2 hours or overnight.

Add chopped red bell pepper, green bell pepper, scotch bonnet pepper, thyme, and 1 clove of garlic to the marinated oxtail.

Heat 2 tablespoons of oil in a pan and braise the oxtail on low heat for 10 minutes on each side for a total of 20 minutes.

Add 1 tablespoon of brown sugar to the oxtail and flip to coat.

Pour in the broth that the meat was sitting in and add the veggies.

Cook the veggies for about 5 minutes to caramelize them.

Add 2 tablespoons of tomato paste and 1 tablespoon of lime juice, stirring to combine.

Add 2 cups of water, then once boiling, add another 2 cups for a total of 4 cups of water.

Let the oxtail cook for 1 to 2 hours until tender.

Equipment Needed

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