This one-pot, Oxtail Pelau recipe features succulent oxtail, rice, pigeon peas, and carrots slowly cooked to perfection. Everything comes together in a melting pot of deeply rich and bold flavors from fresh green seasoning, coconut milk, and a glorious + aromatic array of spices and herbs. Pelau is a traditional dish of the West Indies, and you’ll definitely want to add this delicious meal to your dinner rotation!

oxtail pelau with wooden spoon in large pot

The other day, I was asked what my favorite food is, and without even thinking, I said Southern + West Indian cuisine. Whenever I’m craving something rich in flavor, something warm and extra delicious…it’s usually one of the two. More specifically, as a person who grew up in Caribbean culture, West Indian food will always have my heart. This oxtail pelau recipe hits so good, friends!

black hands with fork and plate with oxtail pelau

Oxtail Pelau 🤎

Pelau is a type of savory, 1-pot Caribbean stew or rice dish. It typically features meat (usually chicken or beef), rice, pigeon peas, plenty of aromatics + spices, and a few other elements to round it out. While pelau is a favorite dish of many Caribbean islands, it is a staple in Trinidad and Tobago.

What I love here, this oxtail pelau is deeply, deeply flavorful and such a crowd pleaser for dinner or a special occasion. This meal is packed with heartiness and bold, rich ingredients that you’ll enjoy. Psst, if you love oxtail, this one’s for you!

ingredients for oxtail pelau on beige surface

Pelau Recipe Ingredients:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Fresh beef oxtail: Thick, meaty pieces are what you want to use for this recipe. Try and stay clear of those pieces that are bony and sparse.
  • Seasonings: Salt/pepper, Sazon, onion + garlic powder, paprika, dried thyme, allspice, and all-purpose (or adobo) seasoning.
  • Oil: For browning.
  • Flavor boosters: Browning + soy sauce, green seasoning, beef broth, and butter.
  • Aromatics: Onion, scallions, and carrots.
  • Pelau essentials: Pigeon peas, coconut milk, and rice.
seasonings on top of fresh oxtail in large bowl
seasoned fresh oxtail in bowl
braised oxtail in pot with aromatics
finished oxtail pelau in large pot

How To Make This Oxtail Pelau:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Marinate the oxtail in seasonings.
  2. Brown the oxtail pieces.
  3. Braise the oxtail in the oven.
  4. Finish the pelau by adding the rice and other ingredients, and place the dish back into the oven.
  5. Serve oxtail pelau…👅

>>> If you love Caribbean-forward dishes; don’t miss this Coconut Curry Salmon, this rich Rum Cake, my favorite Cornmeal Porridge, and this extra refreshing Sorrel Tea!

oxtail pelau on speckled plate with gold fork

Recipe Tips + Tricks & More…

  • Cookware. First, use a traditional dutch oven or a caldero/dutch pot (as pictured in images). These types of pots are made of aluminum (a superb heat conductor), and they’re often inexpensive.
  • Parboiled rice. This is a type of rice that has been partially cooked while still in its husk; it’s also known as converted rice.
  • Rinse your rice! Please do not skip this step, peeps. Rinsing the rice ensures that we remove as much starch from the rice as possible. This results in perfect, fluffy rice grains instead of sticky/mushy rice…I’d hate that for you.
oxtail pelau in large pot

Storing Leftovers:

Transfer any leftover oxtail pelau into an airtight container. Keep leftovers stored in the refrigerator, and they’ll keep for 3-4 days. Reheat leftovers in the microwave until warmed through, and add a splash of water or broth to rehydrate the dish if needed.

oxtail pelau on plate with gold fork and knife

You’ve gotta try this Oxtail Pelau recipe, y’all. There truly is nothing like West Indian food; it’s so flavorful and delicious. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More incredible dishes:

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oxtail pelau with wooden spoon in large pot

One-Pot Caribbean Oxtail Pelau

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 8
  • Category: Main Dishes
  • Method: Stovetop, Braise
  • Cuisine: Caribbean
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Description

This one-pot, Oxtail Pelau recipe features succulent oxtail, rice, pigeon peas, and carrots slowly cooked to perfection. Everything comes together in a melting pot of deeply rich and bold flavors from fresh green seasoning, coconut milk, and a glorious + aromatic array of spices and herbs. Pelau is a traditional dish of the West Indies, and you’ll definitely want to add this delicious meal to your dinner rotation!

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, I use Grace browning
  • 1 tablespoon soy sauce
  • ⅓ cup + 2 tablespoons green seasoning– homemade or store-bought– divided
  • 2–3 tablespoons vegetable oil (or canola)- 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 the 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. Prep & marinate oxtail: Place the oxtail pieces into a large bowl or gallon-sized ziplock bag. Then season the oxtail with salt/pepper- to taste, Sazon seasoning, onion powder, garlic powder, smoked paprika, dried thyme, ground allspice, browning sauce, soy sauce, and ⅓ cup green seasoning. Use your hands to massage all the aromatics and spices into the oxtail pieces, massaging very well to ensure the oxtail pieces are thoroughly coated in the marinade.
  2. Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to the refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (8 hours for the best results!).
  3. Preheat oven: After marinating the oxtail, preheat the oven to 350°F.
  4. Brown oxtail pieces: In a large, oven-safe heavy-bottomed pot or dutch oven (at least 5 quarts); heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few oxtail pieces into the pot, working in batches, careful not to overcrowd. Sear the oxtail on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned oxtail onto a clean plate and repeat the process until all the oxtail pieces are browned- adding another tablespoon of oil in between browning, only as needed. Then set the browned oxtail aside and reduce the heat to medium.
  5. Sauté & assemble the oxtail braise: Add the onion and scallions into the pot and sauté until the onion is tender and golden, scraping up any caramelized bits on the bottom of the pot, about 3-4 minutes. Then shut off the stovetop heat. Add all browned oxtail pieces back into the pot along with any residual juices that have been collected. Pour the beef broth over the oxtail- the oxtail pieces should be almost completely submerged under the liquid. Gently stir everything together to briefly combine and cover the pot with a lid.
  6. Braise the oxtail: Let the oxtail braise for 1 ½ hours at 350°F.
  7. Finish the pelau: Remove the pot from the oven- but do not shut off the heat. Add the pigeon peas, coconut milk, rinsed rice, carrots, butter, all-purpose/Adobo seasoning, 2 tablespoons of green seasoning, and scotch bonnet pepper into the same pot. Gently stir all ingredients together with the oxtail to fully combine and cover with a lid.
  8. Place the pot back into the oven to continue cooking for 1 hour at 350°F.
  9. Let the pelau rest: Discard the scotch bonnet pepper and shut off the oven heat. At this stage, the oxtail pelau is done, and the oxtail should be meltingly tender, and the rice grains should be cooked through and tender as well. I like to remove the lid from the pot and then let the pot sit in the oven, uncovered, for at least 30 minutes. This allows for the dish to soak up and evaporate any residual braising liquid. The finished oxtail pelau should be somewhat moist and not bone-dry. Use a fork to gently fluff the rice and ingredients.
  10. Serve this Caribbean oxtail pelau recipe immediately with a garnish of fresh sliced scallions if you’d like. This dish is delicious on its own but also nice with a little side salad or sliced avocado, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.