Certain dishes instantly transport me back to long Sunday afternoons in the kitchen, the windows slightly fogged, a pot slowly simmering on the stove, and the scent of warm spices filling the air. This peppered oxtail with coconut milk recipe is one of those dishes.
I first fell in love with oxtail while exploring Caribbean-style braised meats. Traditionally slow-cooked until meltingly tender, oxtail has a deep, beefy richness that becomes even more luxurious when simmered in creamy coconut milk and bold spices.
The combination of heat from fresh peppers and the subtle sweetness of coconut creates a balance that feels comforting yet exciting.
If you’ve been searching for a flavorful braised oxtail recipe, a coconut milk oxtail stew, or a spicy Caribbean oxtail recipe, you’re in the right place.
This version is deeply savory, gently spicy, and perfect for serving over rice, mashed plantains, or even creamy polenta.
What Is Peppered Oxtail with Coconut Milk Recipe?
Peppered oxtail with coconut milk is a slow-braised oxtail stew made with aromatic spices, fresh peppers, herbs, and rich coconut milk.
The dish is inspired by Caribbean and Afro-fusion cooking, where oxtail is commonly seasoned boldly and simmered low and slow until fork-tender.
Oxtail is the tail of a cow, cut into thick segments. Because it contains bone, marrow, and connective tissue, it transforms during slow cooking into something incredibly tender and gelatin-rich.
When paired with coconut milk, the sauce becomes silky and slightly sweet, balancing the heat from Scotch bonnet or chili peppers.
Unlike traditional brown-stew oxtail, which relies heavily on browning sauce and stock, this version leans into a creamy coconut braising liquid. The result? A luscious, peppery oxtail curry-like stew with layers of flavor.
Why You’ll Love This Recipe
- Deeply flavorful with bold spices and creamy coconut richness
- Fall-off-the-bone tender beef oxtail
- Naturally gluten-free and dairy-free
- Perfect for meal prep, tastes even better the next day
- Impressive enough for gatherings, yet simple enough for home cooks
- Customizable spice level
If you enjoy slow-cooked beef stew recipes or Caribbean braised oxtail, this dish will absolutely win you over.
Ingredients Overview
Here’s everything you’ll need to make this peppered oxtail with coconut milk recipe.
Main Ingredients
- 3 pounds of oxtail: trimmed
- 2 tablespoons olive oil (or avocado oil)
- 1 large yellow onion: finely chopped
- 4 cloves garlic: minced
- 1 tablespoon fresh ginger: grated
- 1–2 Scotch bonnet peppers: finely chopped (adjust to taste)
- 1 red bell pepper: sliced
- 2 teaspoons fresh thyme leaves: (or 1 teaspoon dried thyme)
- 2 teaspoons smoked paprika
- 1 teaspoon ground allspice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt: (plus more to taste)
- 1 tablespoon tomato paste:
- 1 (14-ounce) can full-fat coconut milk:
- 2 cups beef broth: (low sodium preferred)
- 2 green onions: sliced
- 1 tablespoon fresh lime juice
Optional Add-Ins
- 1 cup butter beans: (for a more traditional Caribbean touch)
- 1 teaspoon browning sauce: (for deeper color)
- 1 bay leaf
Substitutions
- Milder option: Replace Scotch bonnet with jalapeño.
- Low-fat version: Use light coconut milkthe Sauces will be thinner).
- Stock swap: Chicken broth can be used if beef broth isn’t available.
- No tomato paste: Add ½ cup crushed tomatoes instead.
This dish is naturally gluten-free and dairy-free, making it suitable for many dietary needs.
Step-by-Step Instructions
Season the Oxtail
Start with 3 pounds of fresh oxtail, trimmed and patted completely dry. Removing excess moisture is critical for achieving a deep, golden crust later.
In a large bowl, combine 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, 2 teaspoons smoked paprika, 1 teaspoon ground allspice, and 1 tablespoon fresh thyme leaves. This bold spice blend builds intense flavor from the very first step.
Add the oxtail and massage the seasoning thoroughly into every crevice. Don’t rush this process—coating evenly ensures robust, savory depth in every bite.
For maximum flavor infusion, let the seasoned oxtail rest at room temperature for 20–30 minutes before browning.
Brown the Oxtail
Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat until shimmering but not smoking. Proper heat is essential for creating that deep, caramelized crust that delivers bold, slow-cooked flavor.
Place the seasoned 3 pounds of oxtail into the pot in a single layer. Do not overcrowd. Work in batches if needed to ensure each piece sears properly.
Brown for 3–4 minutes per side, turning with tongs until a rich, golden-brown crust forms. This step locks in juices and builds a powerful flavor foundation.
Transfer the browned oxtail to a plate and reserve the flavorful browned bits in the pot for the next step.
Sauté the Aromatics
Reduce the heat to medium and use the same pot with the flavorful browned bits. Add 1 large yellow onion, finely chopped, and sauté for about 5 minutes until soft and lightly golden. This step builds a deeply savory base.
Stir in 4 cloves minced garlic, 1 tablespoon freshly grated ginger, and 1–2 finely chopped Scotch bonnet peppers. Cook for 1–2 minutes until intensely fragrant and slightly softened.
Add 1 tablespoon tomato paste and cook for another minute, allowing it to darken slightly. This concentrates the flavor and creates a rich, bold foundation for the creamy coconut braise to follow.
Build the Braising Liquid
Return the browned 3 pounds of oxtail to the pot, nestling the pieces into the aromatic base. This is where the dish transforms into a rich, slow-braised masterpiece.
Pour in 1 (14-ounce) can full-fat coconut milk and 2 cups low-sodium beef broth. Stir gently to combine, scraping up any remaining flavorful bits from the bottom of the pot.
Add 1 sliced red bell pepper, 2 teaspoons fresh thyme leaves, and 1 bay leaf if using. The coconut milk creates a luxuriously creamy body, while the broth deepens the savory intensity.
Bring everything to a gentle simmer, allowing the bold flavors to meld before slow cooking.
Slow Cook Until Tender
Once the braising liquid is gently simmering, reduce the heat to low and cover the pot tightly. The 3 pounds of seasoned oxtail should be mostly submerged in the 1 (14-ounce) can of coconut milk and 2 cups of beef broth mixture.
Let it cook slowly for 2½ to 3 hours, stirring occasionally to prevent sticking. This low-and-slow method breaks down connective tissue, transforming the meat into fall-off-the-bone, ultra-tender perfection.
For oven braising, transfer the covered pot to a 325°F (163°C) oven for the same cooking time.
The oxtail is ready when a fork slides in effortlessly and the sauce turns rich, silky, and deeply flavorful.
Finish and Adjust
Remove the lid during the final 20–30 minutes of cooking to allow the sauce to reduce naturally. The combination of 1 (14-ounce) can of coconut milk and 2 cups of beef broth will thicken into a rich, glossy gravy as moisture evaporates.
Taste and adjust seasoning carefully. Add an extra ¼ teaspoon sea salt or a pinch of freshly ground black pepper if needed for balance.
Stir in 2 sliced green onions and 1 tablespoon fresh lime juice to brighten and intensify the flavor. The acidity cuts through the richness and enhances the bold, peppery depth.
Let the oxtail rest for 10 minutes before serving for maximum tenderness and flavor concentration.
Expert Tips for Best Results
Don’t Skip Browning: Proper browning adds depth and complexity. Avoid overcrowding the pot.
Low and Slow Is Key: Oxtail contains connective tissue that needs time to break down. Rushing the process results in tough meat.
Control the Heat Level: Scotch bonnet peppers are very spicy. Remove seeds for less heat or substitute with a milder chili.
Let It Rest: The sauce thickens as it cools slightly, thanks to natural collagen from the bones.
Make It a Day Ahead: Like many braised dishes, this coconut milk oxtail stew tastes even better the next day.
Variations & Substitutions
Caribbean-Style Brown Stew Twist: Add 1 tablespoon of browning sauce and 1 teaspoon of soy sauce for a deeper color and umami.
Oxtail Curry with Coconut Milk: Add 1 tablespoon curry powder and ½ teaspoon turmeric for a curry-inspired version.
Pressure Cooker Method: Cook on high pressure for 45–50 minutes, then natural release for 15 minutes.
Slow Cooker Version: After browning, transfer everything to a slow cooker. Cook on low for 7–8 hours.
Storage & Make-Ahead Instructions
Room Temperature: Do not leave out for longer than 2 hours.
Refrigeration: Store in an airtight container for up to 4 days. The flavors deepen beautifully.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of broth if needed to loosen the sauce.
Frequently Asked Questions
How long does it take to cook peppered oxtail with coconut milk until tender?
It typically takes 2½ to 3 hours of slow simmering. The meat should be fork-tender and easily pulled away from the bone.
Can I make coconut milk oxtail stew in a slow cooker?
Yes. Brown the meat first, then cook on low for 7–8 hours for the best results.
Is oxtail very spicy in this recipe?
It depends on how many peppers you use. Removing the seeds significantly reduces heat.
Why is my oxtail tough?
It likely needs more cooking time. Oxtail requires extended braising to break down collagen.
Can I add beans to peppered oxtail?
Yes. Butter beans are traditional in many Caribbean oxtail recipes and add creaminess.
What does coconut milk add to oxtail stew?
Coconut milk adds creaminess, slight sweetness, and balances the spice while creating a velvety sauce.
Final Thoughts on This Peppered Oxtail with Coconut Milk Recipe
This peppered oxtail with coconut milk recipe is the kind of dish that feels celebratory and comforting all at once. It’s bold, creamy, gently spicy, and deeply satisfying.
Serve it over fluffy jasmine rice, coconut rice, mashed plantains, or even creamy mashed potatoes. It’s perfect for Sunday dinner, holiday gatherings, or whenever you want a slow-cooked meal that truly impresses.
If you love rich braised beef dishes and layered Caribbean flavors, this recipe deserves a permanent spot in your kitchen rotation. Take your time, let it simmer sand enjoy every bite of that tender, peppery, coconut-infused goodness.
