One-Pot Caribbean Oxtail Pelau Recipe

Introduction

This One-Pot Caribbean Oxtail Pelau is a flavorful and hearty dish that combines tender oxtail with aromatic spices, rice, and pigeon peas. Braised to perfection, it captures the essence of Caribbean home cooking in a single pot. Perfect for a comforting meal that’s both rich and satisfying.

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 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 scotch bonnet pepper, kept whole (do not cut open)
• Fresh sliced scallions, for garnishing (optional)

Instructions

1. 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 all the spices thoroughly into the meat to coat well. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
2. Step 2: Preheat the oven to 350°F. Heat 2 tablespoons of oil in a large, oven-safe heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail pieces in batches, browning all sides for 2-3 minutes per side. Add more oil as needed. Set browned meat aside, reduce heat to medium.
3. Step 3: In the same pot, sauté chopped onion and scallions until the onion is tender and golden, about 3-4 minutes, scraping up browned bits. Turn off heat. Return browned oxtail and any collected juices to the pot. Pour in beef broth until the meat is nearly submerged. Stir gently and cover with a lid.
4. Step 4: Transfer the pot to the oven and braise the oxtail for 1 ½ hours at 350°F.
5. Step 5: Remove the pot from the oven. Add pigeon peas, coconut milk, rinsed rice, chopped carrots, butter, all-purpose or Adobo seasoning, remaining 2 tablespoons green seasoning, and the whole scotch bonnet pepper. Stir gently to combine and cover.
6. Step 6: Return the pot to the oven and cook for an additional 1 hour at 350°F.
7. Step 7: Remove the scotch bonnet pepper and turn off the oven. Let the pelau rest uncovered in the warm oven for at least 30 minutes to absorb excess liquid. Fluff the rice gently with a fork before serving.
8. Step 8: Serve immediately, garnished with fresh sliced scallions if desired. This dish pairs well with a simple side salad or sliced avocado for a complete meal. Enjoy!

Tips & Variations

• Marinating the oxtail overnight enhances the depth of flavor and tenderness.
• Use parboiled rice to prevent mushiness and retain a firm texture.
• If you prefer less heat, keep the scotch bonnet pepper whole and do not pierce it.
• For a vegetarian twist, substitute oxtail with mushrooms and adjust cooking times accordingly.

Storage

Store leftover pelau in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or water to loosen the rice if it dries out. This dish also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of oxtail?

Yes, you can substitute beef short ribs or stew meat, but adjust the braising time as they may cook faster than oxtail.

Is it necessary to rinse the rice?

Rinsing the rice removes excess starch, preventing the pelau from becoming sticky or gummy, ensuring fluffy grains.