Oxtails, Rice with Peas

Oxtails stewed until tender with a rich, flavorful gravy, served alongside aromatic rice with peas (often known as rice and peas), is a hearty and satisfying meal that’s deeply rooted in Caribbean cuisine. The dish combines the savory depth of slow-cooked oxtails with the light, fragrant sides of rice cooked with beans (typically kidney beans or pigeon peas) and coconut milk. Here’s how to bring this comforting meal to your table.


For the Oxtails:

  • 3 pounds oxtails, trimmed of excess fat
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 scallions, chopped
  • 1 Scotch bonnet pepper, seeded and chopped (optional for heat)
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4 cups beef broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves

For the Rice with Peas:

  • 2 cups jasmine or basmati rice
  • 1 can (14 ounces) coconut milk
  • 1 can (15.5 ounces) kidney beans, rinsed and drained (or pigeon peas)
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 whole Scotch bonnet pepper (optional, for flavor)
  • 4 cups water or as needed
  • Salt to taste


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