One-Pot Caribbean Oxtail Pelau Recipe
This One-Pot Caribbean Oxtail Pelau is a flavorful and hearty dish featuring tender, slow-braised oxtail cooked with aromatic spices, pigeon peas, coconut milk, and parboiled rice. Prepared in a single Dutch oven, this recipe combines traditional Caribbean flavors like scotch bonnet pepper, green seasoning, and Sazon for a rich, savory meal perfect for family dinners or special occasions.
- Prep Time: 15 minutes (plus at least 2 hours marinating; preferably overnight)
- Cook Time: 2 hours 45 minutes (includes 1.5 hours initial braise and 1 hour baking with rice plus resting time)
- Total Time: Approximately 3 hours (including marinating time not active cooking)
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Caribbean
Ingredients
Scale
Oxtail and Marinade
- 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)
Vegetables and Other Ingredients
- 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)
Instructions
- Prep & Marinate Oxtail: Season the oxtail with salt, pepper, Sazon seasoning, onion powder, garlic powder, smoked paprika, dried thyme, allspice, browning sauce, soy sauce, and ⅓ cup green seasoning. Massage all seasonings thoroughly into the oxtail pieces. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- Preheat Oven: Once marinated, preheat the oven to 350°F (175°C).
- Brown Oxtail Pieces: Heat 2 tablespoons of oil in a large oven-safe heavy-bottomed pot or Dutch oven over medium-high heat. Sear oxtail pieces in batches, browning all sides (2-3 minutes each side) until a deep crust forms. Add more oil as needed. Set browned oxtail aside.
- Sauté Aromatics and Assemble Braise: Reduce heat to medium, add chopped onion and scallions to the pot, and sauté until tender and golden, about 3-4 minutes, scraping any browned bits from the bottom. Turn off heat and return the browned oxtail and any collected juices to the pot.
- Add Broth and Cover: Pour in beef broth to nearly submerge the oxtail. Stir gently to combine, cover with a lid.
- Braise Oxtail: Transfer the covered pot to the preheated oven and braise for 1½ hours at 350°F.
- Finish Pelau: Remove the pot from the oven. Add pigeon peas, coconut milk, rinsed parboiled rice, chopped carrots, butter, all-purpose or Adobo seasoning, 2 tablespoons green seasoning, and the whole scotch bonnet pepper. Stir to combine and cover again.
- Continue Cooking: Return the pot to the oven for an additional 1 hour at 350°F to cook the rice and meld the flavors.
- Let Pelau Rest: Discard the scotch bonnet pepper. Remove the lid and let the dish sit uncovered in the turned-off oven for at least 30 minutes to absorb excess liquid and concentrate flavors. Fluff rice gently with a fork.
- Serve: Serve the Caribbean Oxtail Pelau hot, garnished with fresh sliced scallions if desired. It pairs well with a simple side salad or sliced avocado.
Notes
- Marinating the oxtail overnight enhances the depth of flavor significantly.
- Keep the scotch bonnet pepper whole to add heat without making the dish too spicy; do not cut open to avoid overpowering the dish.
- Parboiled rice is recommended for the best texture that holds up well during baking.
- Discard the scotch bonnet pepper before serving to prevent accidental spicy bites.
- Resting the pelau uncovered in the oven helps reduce excess moisture and intensifies flavor.
- Use an oven-safe heavy pot or Dutch oven to go seamlessly from stovetop to oven.
Keywords: oxtail pelau, Caribbean oxtail recipe, one-pot pelau, Jamaican oxtail rice, Caribbean stew, braised oxtail
