Name: One-Pot Caribbean Oxtail Pelau Recipe
Prep time: 15 min
Cook time: 2 h 45 min
Total time: PT-492295H49M54S
Cuisine: Caribbean
Ingredients: 4 lbs fresh oxtail pieces, trimmed of excess fat as needed; Kosher salt & fresh ground black pepper to taste; 1 packet (about 1¼ teaspoons) Sazon seasoning (culantro y achiote); 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; 2 teaspoons dried thyme; 2 teaspoons ground allspice; 2 teaspoons browning sauce (Grace browning recommended); 1 tablespoon soy sauce; ⅓ cup + 2 tablespoons green seasoning (homemade or store-bought), divided; 2-3 tablespoons vegetable oil or canola oil (for searing oxtail); 1 medium yellow onion, chopped; 6 scallions, chopped; 3 cups low-sodium beef broth; 1 (15-ounce) can pigeon peas, drained; 1 (14-ounce) can coconut milk; 2 cups parboiled rice, rinsed until water runs clear; 2 large carrots, chopped; 2 tablespoons unsalted butter; 1 tablespoon all-purpose or Adobo seasoning; 1 whole scotch bonnet pepper (kept whole, do not cut open); Fresh sliced scallions for garnish (optional)

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Introduction

This One-Pot Caribbean Oxtail Pelau is a rich, flavorful dish that combines tender oxtail with fragrant rice, pigeon peas, and a blend of aromatic spices. Perfectly braised and cooked in a single pot, it’s a comforting meal that captures the vibrant tastes of the Caribbean.

One-Pot Caribbean Oxtail Pelau Recipe - Recipe Image

Ingredients

4 lbs fresh oxtail pieces, trimmed of excess fat as needed
Kosher salt & fresh ground black pepper, to taste
1 packet (about 1 ¼ teaspoons) Sazon seasoning (culantro y achiote)
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons browning sauce (Grace browning recommended)
1 tablespoon soy sauce
⅓ cup + 2 tablespoons green seasoning (homemade or store-bought), divided
2-3 tablespoons vegetable oil (or canola), for searing oxtail
1 medium yellow onion, chopped
6 scallions, chopped
3 cups low-sodium beef broth
1 (15-ounce) can pigeon peas, drained
1 (14-ounce) can coconut milk
2 cups parboiled rice, rinsed until water runs clear
2 large carrots, chopped
2 tablespoons unsalted butter
1 tablespoon all-purpose or Adobo seasoning
1 scotch bonnet pepper (kept whole, do not cut open)
Fresh sliced scallions, for garnishing (optional)

Instructions

Step 1: Place the oxtail pieces into a large bowl or gallon-sized ziplock bag. Season with salt, pepper, Sazon seasoning, onion powder, garlic powder, smoked paprika, dried thyme, ground allspice, browning sauce, soy sauce, and ⅓ cup green seasoning. Massage the marinade thoroughly into the oxtail for even coating. Cover and refrigerate for at least 2 hours, preferably overnight (8 hours) for best flavor.
Step 2: Preheat the oven to 350°F.
Step 3: Heat 2 tablespoons of oil in a large oven-safe heavy-bottomed pot or dutch oven over medium-high heat. Once shimmering, add a few oxtail pieces at a time, searing on all sides until deeply browned (about 2-3 minutes each side). Work in batches to avoid overcrowding, adding more oil as needed. Set browned oxtail aside and reduce heat to medium.
Step 4: Add chopped onion and scallions to the pot. Sauté until onion is tender and golden, about 3-4 minutes, scraping up any browned bits from the bottom. Turn off heat. Return all browned oxtail pieces and any collected juices to the pot.
Step 5: Pour beef broth over the oxtail, ensuring it is nearly submerged. Stir gently to combine and cover with a lid. Place the pot in the oven and braise for 1 ½ hours at 350°F.
Step 6: Remove pot from oven (do not turn off heat). Add pigeon peas, coconut milk, rinsed rice, chopped carrots, butter, all-purpose or Adobo seasoning, remaining 2 tablespoons of green seasoning, and whole scotch bonnet pepper. Stir gently to combine and cover with the lid again.
Step 7: Return the pot to the oven and cook for an additional 1 hour at 350°F.
Step 8: Remove the pot from the oven and discard the scotch bonnet pepper. Let the pelau rest uncovered in the oven for at least 30 minutes to absorb and evaporate excess liquid. Fluff gently with a fork before serving.
Step 9: Serve the oxtail pelau immediately garnished with fresh sliced scallions if desired. This dish pairs well with a side salad or sliced avocado.

Tips & Variations

For a milder version, omit the scotch bonnet pepper or keep it whole as directed to just infuse flavor without heat.
If you can’t find pigeon peas, substitute with kidney beans or black-eyed peas.
Homemade green seasoning adds fresh herb flavor, but store-bought works well for convenience.
Trim excess fat from the oxtail before cooking to reduce greasiness and improve texture.

Storage

Store leftover oxtail pelau in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth or water if it seems dry. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the pelau entirely on the stove instead of the oven?

Yes, you can braise the oxtail on the stovetop using a heavy-bottomed pot, maintaining a low simmer and covering tightly. Cooking times may vary, so watch for tender oxtail and fully cooked rice.

What is green seasoning and can I substitute it?

Green seasoning is a blend of fresh herbs and aromatics commonly used in Caribbean cooking. If unavailable, you can substitute with a mix of fresh parsley, cilantro, green onions, garlic, and thyme blended together.