Haitian oxtail stew is a slow-braised beef dish seasoned with epis, Haiti’s aromatic herb-and-pepper seasoning, and often served with rice or root vegetables. This version pairs tender oxtail with Scotch bonnet, carrots, potatoes, and butter beans; the exact seasoning and vegetables vary across Haitian households and regional cooks.
Ingredients
- 3½ lb (1.6 kg) bone-in oxtail, trimmed of excess surface fat
- 1 tsp kosher salt (5 g), plus more to taste
- ½ tsp black pepper (1 g)
- 2 tbsp fresh lime juice (30 ml)
- 1 tbsp white vinegar (15 ml)
- ¼ cup chopped fresh parsley (15 g)
- 2 scallions, roughly chopped (30 g)
- ¼ green bell pepper, roughly chopped (40 g)
- 4 garlic cloves, peeled (12 g)
- 1 tbsp neutral oil for the epis (15 ml)
- 1 tbsp water for the epis (15 ml)
- ½ tsp fresh thyme leaves (about 1 g), or ¼ tsp dried thyme (about 0.3 g)
- ¼ Scotch bonnet pepper (about 5 g), seeded for less heat if desired
- 2 tbsp neutral oil for browning (30 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 tbsp tomato paste (30 g)
- 4 cups unsalted beef broth (960 ml), plus up to 1 cup (240 ml) water if needed
- 2 bay leaves (about 0.2 g)
- ½ tsp ground allspice (about 1 g)
- ⅛ tsp ground cloves (about 0.3 g), optional
- 2 medium carrots, cut into 1-inch pieces (about 200 g)
- 1 lb (450 g) waxy potatoes, cut into 1½-inch chunks
- 1 whole Scotch bonnet pepper (about 20 g), left intact
- 1 can butter beans, 15 oz (425 g), drained and rinsed
- Salt and black pepper to finish, as needed
Instructions
- Make the epis and season the oxtail. Put the parsley, scallions, bell pepper, garlic, epis oil, water, thyme, and ¼ Scotch bonnet in a blender or small food processor. Blend into a coarse, spoonable paste, scraping down the sides once or twice. Combine the oxtail with the salt, black pepper, lime juice, vinegar, and all of the epis in a nonreactive bowl. Turn the pieces so they are coated, cover, and refrigerate for 1 hour. Do not rinse raw meat; discard any leftover marinade that has touched it.
- Brown the meat. Lift the oxtail from the marinade and let excess paste drip back into the bowl. Keep the marinade for the pot. Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat. Working in batches so the pieces have space, brown the oxtail on several sides, about 3–4 minutes per side, or 15–20 minutes altogether. Transfer browned pieces to a plate. If the pot has very dark, burnt bits, carefully remove them; browned fond is useful, but scorched seasoning can make the sauce bitter.
- Build the braising base. Reduce the heat to medium. Add the onion and cook for 3–4 minutes, stirring and scraping the pot. Add the reserved marinade and cook for 2 minutes, then stir in the tomato paste, allspice, and optional cloves for 1 minute. Pour in the broth and scrape up the browned fond. Return the oxtail and any plate juices to the pot, add the bay leaves, and bring the liquid just to a gentle simmer. The liquid should come roughly halfway to two-thirds up the meat; add a little water if needed.
- Braise until tender. Cover the pot and lower the heat so the broth bubbles very gently, not at a hard boil. Cook for about 2 hours 25 minutes, turning the pieces once or twice. Check the liquid occasionally and add a splash of water if it is falling below the meat. The oxtail is ready for the vegetables when a fork begins to enter easily, although it may need a little longer if the pieces are especially large. Keep the lid on between checks to limit evaporation.
- Add the vegetables and finish cooking. Stir in the carrots and potatoes, then place the whole Scotch bonnet on top. Cover and simmer for about 15 minutes. Add the drained butter beans and continue simmering for about 10 minutes, until the potatoes and carrots are tender and the meat is very soft. Avoid breaking the bonnet while stirring; an intact pepper contributes a fragrant warmth without releasing all its heat. Remove it and the bay leaves before serving.
- Check safety and adjust the sauce. Check the thickest meaty part of an oxtail piece with a food thermometer, keeping the probe away from bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long braise should take the meat well beyond that temperature. Let the stew stand for 3 minutes, then taste the sauce and add salt or pepper if needed. If it is thinner than you like, lift out the meat and vegetables and simmer the uncovered sauce for a few minutes, then return them to the pot.
Tips
- Trim selectively. Remove thick, loose caps of fat, but leave a little around the meat for flavor and body. Oxtail contains connective tissue that softens during a long braise, so avoid trimming it down to lean-looking pieces.
- Use a gentle simmer. A rolling boil can make the meat tighten and break the vegetables apart before the oxtail turns tender. If the pot bubbles rapidly, lower the heat; a slow cooker on low can work too, though browning first still adds valuable flavor.
- Handle Scotch bonnet carefully. The pepper can be very hot. Wear gloves when cutting it, keep hands away from your eyes, and use less or omit the chopped portion in the epis for a milder stew. Leaving the whole pepper intact in the pot makes the heat easier to control.
- Substitute thoughtfully. If Scotch bonnet is unavailable, use a small amount of habanero for a similar fruity heat, or omit it for a gentler sauce. Parsley and scallion make a practical substitute for hard-to-find epis: blend them with garlic, bell pepper, thyme, and oil, knowing the result will be a simple herb paste rather than the exact flavor of a prepared Haitian seasoning.
Serving Suggestions
Serve the stew hot in shallow bowls, making sure each portion gets both meat and vegetables. White rice is a classic, practical accompaniment because it catches the seasoned braising liquid; rice and beans also make a satisfying plate. Boiled green plantains, fried plantains, or a simple cabbage salad can provide a different texture alongside the rich sauce. If you serve bread, choose a plain loaf that can soak up the gravy without competing with the epis.
For a family-style meal, set the pot on the table with the Scotch bonnet already removed and offer extra hot pepper separately. Oxtail pieces contain bones, so remind diners to take care while eating. If the sauce has cooled and thickened, loosen it with a spoonful of hot broth just before serving rather than watering down the whole pot.
Variations
Haitian seasoning and stew ingredients differ by household, so treat this as one home-style approach rather than a fixed formula. Some cooks use more epis or add a small amount of a seasoned bouillon product; if you do, choose a low-salt broth and taste before adding extra salt. A little fresh thyme or a few additional scallions can also shift the flavor toward a greener, more herbal profile.
You can leave out the potatoes and carrots and serve the oxtail with rice instead, or add more butter beans for a heartier pot. Lima beans can replace butter beans in the same quantity, though their texture and flavor are slightly different. For a less spicy version, leave all Scotch bonnet out; the stew will still have depth from garlic, herbs, allspice, and browned meat. For a hotter pot, serve chopped pepper at the table instead of chopping it into the braise, so each person can adjust their own portion.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The stew keeps for 3–4 days in the refrigerator. The sauce may set or become gel-like when cold because of the connective tissue in the oxtail; that is normal, and it will loosen as it warms. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator, not on the counter.
Reheat only the amount you plan to eat in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or broth if the sauce is thick. Heat until the stew reaches 165°F (74°C), checked with a food thermometer. You can also reheat portions in a microwave-safe covered dish, stirring partway through and checking the temperature in several places. Avoid repeated cooling and reheating of the whole pot; divide it into portions so leftovers can be warmed as needed.
Frequently Asked Questions
Can I make Haitian oxtail stew in a slow cooker?
Yes. Brown the oxtail and cook the onion and seasoning in a skillet first, then transfer them with the broth to the slow cooker. Cook on low until the meat is fork-tender, usually about 8–9 hours, and add the potatoes, carrots, and beans during the final 2–3 hours so they do not become overly soft. Slow-cooker models vary, so check tenderness rather than relying on the clock alone.
Why is my oxtail still tough?
It most likely needs more time. Oxtail has substantial connective tissue, which becomes tender only after a long, moist cook. Keep the pot at a gentle simmer, make sure there is enough liquid, and continue cooking in 20–30-minute intervals until a fork slides into the meat easily. A hard boil does not make the process better or faster.
Can I prepare it the day before?
Yes. Cool and refrigerate the stew promptly, then reheat it the next day to 165°F (74°C). The flavor often melds as it rests, and the chilled surface makes it easy to lift off some solidified excess fat if you prefer a less rich sauce. Reheat gently so the potatoes and beans stay intact.
What is epis, and can I use a substitute?
Epis is a Haitian seasoning paste commonly made with herbs, scallions, garlic, peppers, and other aromatics; ingredients and proportions vary. This recipe blends a small batch specifically for the marinade. If you cannot get a ready-made version, the listed fresh ingredients make a useful substitute, although no single blend will exactly reproduce every household’s epis.
Can I use boneless beef instead of oxtail?
You can, but the result will not have the same bone-rich body or classic oxtail texture. A well-marbled beef chuck roast cut into large chunks is a practical alternative. Brown it and braise until tender, checking the thickest piece with a thermometer; the cooking time may differ, so use tenderness as your guide and do not assume it will match the oxtail schedule exactly.
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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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