Haitian oxtail is a slow-braised beef stew seasoned with epis, a fragrant Haitian herb-and-pepper seasoning, and served in a deeply savory Creole gravy. This version includes butter beans and a whole Scotch bonnet for aroma, with a long, gentle braise that turns the oxtail tender while keeping the gravy rich rather than watery. Haitian households have their own variations, so adjust the herbs and heat to suit your table.
Ingredients
- 4 lb (1.8 kg) meaty oxtail pieces, trimmed of excess surface fat
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 g) fine salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 g) Haitian epis, homemade or store-bought
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Worcestershire sauce
- 2 tbsp (30 ml) neutral cooking oil, such as canola
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 1 green bell pepper, about 1 cup (150 g) finely chopped
- 2 celery stalks, about 1 cup (100 g) finely chopped
- 2 tbsp (32 g) tomato paste
- 4 fresh thyme sprigs, about 4 g
- 2 bay leaves, about 1 g
- 3 whole cloves, about 1 g
- 1 whole Scotch bonnet pepper, about 15 g, stem removed but pepper kept intact
- 4 cups (950 ml) low-sodium beef broth, plus up to 1/2 cup (120 ml) more if needed
- 1 can butter beans, 15 oz (425 g), drained and rinsed; about 1 1/2 cups (250 g) drained
- 2 scallions, about 30 g, thinly sliced for serving
Instructions
- Season the oxtail. Pat the pieces dry with paper towels; do not rinse raw meat, since splashing can spread bacteria around the sink. Put the oxtail in a large bowl and add the lime juice, salt, black pepper, epis, soy sauce, and Worcestershire sauce. Turn the pieces until evenly coated. Cover and refrigerate for 2 hours. This rest gives the seasoning time to cling to the meat; keep the bowl chilled rather than leaving it on the counter. While the meat marinates, chop the vegetables and measure the remaining ingredients.
- Brown the meat. Heat the oven to 325°F (163°C). Lift the oxtail from the marinade, letting excess drip back into the bowl, and reserve the marinade. Heat the oil in a heavy Dutch oven over medium-high heat. Working in batches so the pieces have room, brown the oxtail on several sides, about 12 to 15 minutes altogether. Transfer browned pieces to a plate. If the pot has dark, burnt bits, wipe those away; browned fond is useful, but scorched seasoning can make the gravy bitter.
- Build the base. Lower the heat to medium. Add the onion, bell pepper, and celery to the pot and cook for 5 minutes, stirring and scraping up browned bits. Stir in the tomato paste and cook for 1 minute. Add the reserved marinade, thyme, bay leaves, cloves, and whole Scotch bonnet; stir for about 2 minutes, until aromatic. Keep the Scotch bonnet whole so it flavors the stew without releasing as much heat as a cut pepper.
- Braise until tender. Return the oxtail and any plate juices to the pot. Pour in 4 cups (950 ml) broth; the liquid should come roughly halfway to two-thirds up the meat, not drown it. Bring just to a simmer, cover tightly, and transfer the pot to the oven. Braise for 2 hours and 35 minutes, turning the pieces once after about 1 hour if convenient. The liquid should bubble gently, not boil hard. Check that the meat is very tender and beginning to pull away from the bone. If it is still firm, continue braising in 15-minute increments, adding a splash of broth if the pot looks dry. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a meaty section with a food thermometer, away from the bone, and continue braising for tenderness.
- Add the beans. Carefully remove the pot from the oven. Skim excess fat from the surface with a spoon, if desired, and discard the bay leaves and thyme stems. Taste the gravy before adding more salt, since the epis, soy sauce, and broth may already provide enough. Stir in the drained butter beans, cover, and return the pot to the oven for 10 minutes, until the beans are hot and have absorbed some of the gravy.
- Finish the gravy. Remove the oxtail to a warm platter and set the pot over medium heat on the stove. Simmer the gravy uncovered for about 7 minutes, stirring occasionally, until it lightly coats a spoon. If it becomes thicker than you like, stir in a little hot broth or water. For a milder stew, remove the Scotch bonnet now; if it has split, taste carefully before deciding whether to leave it in. Return the meat to the pot, spoon gravy over it, and scatter with scallions.
Tips
- Find or approximate epis. Haitian epis is a blended seasoning usually made with herbs, scallions, garlic, peppers, and an acidic ingredient, and recipes differ by household. If you cannot find it, use a green herb seasoning paste with parsley, cilantro, scallion, garlic, and bell pepper; add a little lime juice. A commercial herb paste may be saltier, so taste the finished gravy before seasoning further.
- Keep the pepper whole. A whole Scotch bonnet adds its fruity aroma while limiting the heat. Do not pierce or chop it unless you deliberately want a much hotter stew. Habanero is a practical substitute with a similar high heat, while a jalapeño gives a milder, less fruity result.
- Give the oxtail time. Oxtail has connective tissue that needs a long, moist cook to soften. A hard boil can make the meat tighten and the gravy turn cloudy, so keep the covered pot at a gentle braise. If the meat is not tender when the timer ends, more time—not higher heat—is the fix.
- Control the richness. Oxtail can release a substantial amount of fat. Skim it after braising, or chill the stew and lift off the firm fat the next day before reheating. Leave a little behind for flavor, but remove enough that the gravy does not feel greasy.
Serving Suggestions
Serve Haitian oxtail hot with rice and peas, plain white rice, or another starch that can catch the gravy. Rice and peas is a natural partner, but the bean-and-rice preparation varies across the Caribbean and is not the same thing as the butter beans already in this stew. Boiled plantains, fried plantains, or a simple green salad also make a good plate. Offer pikliz, the Haitian pickled vegetable relish, on the side for a sharp, crunchy contrast; its acidity balances the richness without changing the stew itself. Spoon plenty of gravy over the rice and make sure each serving gets both meat and beans.
Variations
For more vegetables, add 2 medium carrots, about 200 g, cut into thick pieces when you add the butter beans; they will soften during the final 10 minutes, though very large pieces may need a little longer. To make the gravy less spicy, omit the Scotch bonnet or remove it before it splits. For a deeper, more tomato-forward flavor, increase the tomato paste to 3 tbsp (48 g), but avoid adding a large amount of chopped tomato, which can make the sauce thinner and more acidic. If butter beans are unavailable, use drained lima beans in the same quantity; their texture is similar, though the finished stew may taste slightly less creamy. Some cooks use different herbs, seasonings, or beans, and some leave beans out altogether. Keep the braising method and adjust the seasoning to match the ingredients you choose.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The oxtail and gravy keep for 3 to 4 days in the refrigerator. The fat may rise and firm on top as the stew chills; remove some or all of it before reheating, according to taste. For longer storage, freeze in airtight containers for up to 3 months for best quality. Leave a little room at the top because the gravy expands as it freezes, and thaw overnight in the refrigerator rather than on the counter.
Reheat only the portion you plan to serve. Warm it gently in a covered saucepan over low to medium-low heat, stirring occasionally and adding a splash of broth or water if the gravy has thickened. It should reach 165°F (74°C) throughout; check with a food thermometer, especially in the center of a larger portion. You can also reheat it in a covered oven-safe dish at 325°F (163°C), stirring once and checking the temperature before serving. Avoid prolonged high heat, which can break down the beans and dry out the exposed meat.
Frequently Asked Questions
Can I make Haitian oxtail in a slow cooker?
Yes. Brown the oxtail and cook the onion, pepper, celery, tomato paste, and seasonings in a skillet first, then transfer everything except the beans to the slow cooker with the broth. Cook on low until the meat is very tender, usually about 8 to 10 hours depending on the appliance and the size of the pieces. Add the beans for the final 30 minutes. For a thicker gravy, remove the meat and reduce the liquid in a saucepan before serving. Use the recipe’s tenderness cues rather than assuming every slow cooker runs at the same rate.
Can I make the stew a day ahead?
Yes, and it is convenient for serving because the chilled fat is easy to remove. Cool and refrigerate the stew promptly in shallow containers, then skim the solid fat before reheating. Warm it gently until it reaches 165°F (74°C). The beans may soften a little more overnight, but the seasoning and gravy remain well suited to making ahead.
Why is my oxtail still tough after braising?
It likely needs more time. Oxtail pieces vary in size, and connective tissue softens gradually, so a set cooking time is a guide rather than a guarantee. Keep the pot covered and the braise gentle, then check again in 15-minute increments. Make sure there is still liquid in the pot; add a small amount of broth if needed. Raising the oven temperature sharply is less reliable and can cause the liquid to boil too vigorously.
Is Haitian oxtail very spicy?
It can be, but this recipe uses a whole Scotch bonnet for fragrance and leaves it intact to make the heat easier to control. Pepper size and strength vary, so remove it before it splits if you want a mild stew. For a spicy version, carefully pierce the pepper or add a small amount of minced pepper, tasting as you go. Habanero can stand in for Scotch bonnet, although its flavor is not identical.
What can I use instead of oxtail?
Beef short ribs are the closest practical substitute for a similarly rich, bone-in braise, although they have a different shape and may finish sooner. Beef chuck cut into large pieces is another option and gives a more conventional stew texture, but it will not have the same gelatin-rich character as oxtail. Whichever cut you use, keep it at a gentle braise and check for tenderness, and follow the safe minimum temperature for beef cuts stated in the instructions.
Related
- Haitian Black Beans: A Savory Creole-Style Bean Recipe
- Haitian Black Rice Recipe with Djon Djon Mushrooms
- Haitian Chicken Recipe in the Oven: Citrus and Spice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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