At Genuine Food Company we honor our animals by making use of every cut of meat. Every now and then one of your Meat CSA shares might contain a cut of oxtail. This Caribbean recipe is a great way to take advantage of this often overlooked treat.


  • 2 tbsp olive oil
  • 3lbs oxtail
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 cup small diced onion
  • 1/2 cup small diced celery
  • 1/4 cup small diced leeks
  • 1 tbsp minced garlic
  • 1 tbsp minced green onion (white part only)
  • 2 tsp minced ginger
  • 2 tbsp tomato paste
  • 2-1/2 tbsp all purpose flour
  • 1 (12oz) beer
  • 1-1/2 cups veal stock or beef broth
  • 1/2 tsp ground allspice
  • 1 tbsp chopped fresh parsley leaves


  • Add the olive oil to the Dutch oven and heat over medium heat until hot.
  • Season the oxtails with the salt and pepper.
  • Add half of the oxtails and cook until well browned on both sides, about 3-4 minutes per side.
  • Set the seared oxtails on a platter once browned and repeat with remaining oxtails.
  • Once all the oxtails are browned, add the onions, carrots and celery to the Dutch oven.
  • Saute the vegetables until softened, about 3-4 minutes.
  • Add the leeks, garlic, green onions and ginger to the Dutch oven and saute for 1 minute, stirring often.
  • Add the tomato paste and stir well to incorporate.
  • Sprinkle the flour over the vegetables and stir to combine. cook, stirring, for 3 minutes.
  • Add the beer to the pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
  • Add the stock and allspice, stir, and return the oxtails to the Dutch oven.
  • Return to a boil and place the lid on the oven.
  • Once a steady stream of steam is emitted from the Dutch oven, lower the heat to a simmer and cook the oxtails until tender, about 2 hours. Remove the lid, and stir the chopped parsley into the pot. Serve immediately. 
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