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Belizean Oxtail Recipe

A traditional Belizean oxtail recipe cooked low and slow on the stovetop. This rich stew has tender oxtail, thick gravy, and deep flavor, made with simple ingredients and calm steps. Perfect for beginners who want real Belizean comfort food.
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Prep Time 20 minutes
Cook Time 3 hours
0 minutes
Total Time 3 hours 20 minutes
Servings: 4
Course: Dinner, Main Dish
Cuisine: Belizean, Caribbean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Meat & Cleaning
  • 3–4 pounds Oxtail Cut into pieces
  • 2 tablespoons Vinegar or lemon juice For washing
Vegetables & Aromatics
  • 1 large Onion Chopped
  • 4 cloves Garlic Chopped
  • 1 medium Bell pepper Chopped
  • 3 stalks Scallions Chopped
  • 1 stalk Celery Chopped
Seasonings for Belizean Flavor
  • 1 tablespoon Recado or browning
  • 1 teaspoon Allspice
  • 1 tablespoon Worcestershire sauce
  • Salt To taste
  • Black pepper To taste
  • 2–3 sprigs Fresh thyme
  • 1 whole Hot pepper Optional
Liquids & Extras
  • 3–4 cups Water or broth Added as needed
  • 2 tablespoons Tomato paste
  • 1 tablespoon Brown sugar
  • 1 cup Butter beans Optional Optional, cooked

Equipment

  • Large heavy pot or Dutch oven Used for browning and slow cooking
  • Cutting board For vegetables
  • Knife Sharp knife for prep
  • Wooden spoon For stirring and scraping the pot
  • Measuring spoons For seasonings

Method
 

Clean the Oxtail
  1. Wash the oxtail with water and vinegar or lemon juice. Rinse well and drain completely.
Season and Rest
  1. Season the oxtail with recado, salt, black pepper, garlic, and Worcestershire sauce. Mix well. Let rest for at least 1 hour, or overnight for deeper flavor.
Brown the Oxtail
  1. Heat oil in a large pot over medium heat. Add oxtail pieces and brown on all sides until deep brown. Remove and set aside.
Build the Stew Base
  1. In the same pot, add onion, bell pepper, scallions, and celery. Stir and scrape the browned bits from the bottom. Add tomato paste and brown sugar. Stir until fragrant.
Slow Cook
  1. Return oxtail to the pot. Add thyme and enough water or broth to mostly cover the meat. Cover and cook on low heat for 2½ to 3 hours, checking and adding liquid as needed.
Final Touch
  1. Add butter beans if using. Let the sauce simmer uncovered until thick. Taste and adjust seasoning. Serve hot.

Notes

  • Cook on low heat for best texture.
  • Do not rush the simmer.
  • Gravy thickens naturally with time.
  • Serve with rice and beans, potato salad, and fried ripe plantains for a full Belizean plate.