Name: One-Pot Caribbean Oxtail Pelau Recipe
Prep time: 15 min
Cook time: PT-491705H58M43S
Total time: 3 h
Cuisine: Caribbean
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 preferred); 1 tablespoon soy sauce; ⅓ cup green seasoning (homemade or store-bought); 2-3 tablespoons vegetable oil (or canola oil); 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; 2 tablespoons green seasoning (reserved from the total, for finishing); 1 scotch bonnet pepper, whole (do not cut); Fresh sliced scallions, for garnishing (optional)

Description

This One-Pot Caribbean Oxtail Pelau is a hearty and flavorful Caribbean classic that combines tender, marinated oxtail with pigeon peas, coconut milk, and seasoned rice. The dish is braised and baked to perfection in a Dutch oven, resulting in melt-in-your-mouth meat and richly infused grains, all in one comforting pot meal.

Ingredients

Scale

Oxtail Marinade

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 preferred)
1 tablespoon soy sauce
⅓ cup green seasoning (homemade or store-bought)

Cooking & Assembly

2–3 tablespoons vegetable oil (or canola oil)
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
2 tablespoons green seasoning (reserved from the total, for finishing)
1 scotch bonnet pepper, whole (do not cut)
Fresh sliced scallions, for garnishing (optional)

Instructions

Prep & marinate oxtail: 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 well to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat oven: After marination, preheat your oven to 350°F (175°C) to prepare for braising.
Brown oxtail pieces: Heat 2 tablespoons of oil in a large oven-safe heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. In batches, sear the oxtail pieces without overcrowding, browning all sides for about 2-3 minutes per side to develop a deep crust. Add extra oil if needed. Set browned oxtail aside and reduce heat to medium.
Sauté aromatics & assemble braise: Add chopped onion and scallions to the pot, sautéing until golden and tender, about 3-4 minutes, scraping up browned bits. Turn off heat. Return the browned oxtail and any accumulated juices to the pot. Pour in beef broth until oxtail is nearly submerged. Stir gently to combine and cover with a lid.
Braise the oxtail: Place the covered pot into the preheated oven and braise for 1 ½ hours, allowing the meat to become tender and flavorful.
Finish the pelau: Carefully remove the pot from the oven. Add pigeon peas, coconut milk, rinsed rice, chopped carrots, butter, all-purpose or Adobo seasoning, remaining 2 tablespoons of green seasoning, and the whole scotch bonnet pepper. Stir gently to combine and cover again.
Continue cooking: Return the covered pot to the oven and cook for an additional 1 hour at 350°F, letting the rice absorb the liquid and flavors.
Let pelau rest: Remove the pot from the oven and discard the scotch bonnet pepper. Keep the oven on and set the pot uncovered inside for at least 30 minutes. This resting period allows excess moisture to evaporate and flavors to meld, resulting in moist but not soggy pelau. Fluff the rice gently with a fork.
Serve: Serve the oxtail pelau hot, garnished with fresh sliced scallions if desired. This dish pairs beautifully with a fresh side salad or sliced avocado for added freshness and texture. Enjoy this authentic Caribbean comfort meal immediately.

Notes

Marinating the oxtail overnight intensifies flavor and tenderness.
Be careful not to cut the scotch bonnet pepper open to avoid excessive heat infusion.
Use a heavy, oven-safe pot like a Dutch oven to ensure even cooking and good heat retention.
Rinse the rice well to remove excess starch and prevent clumping.
Discard the scotch bonnet before serving to keep the dish mildly spicy and safe for all eaters.
Green seasoning can be homemade with cilantro, scallions, thyme, garlic, and peppers or store-bought.
If you prefer a vegetarian version, substitute oxtail with mushrooms and vegetable broth but this will change the traditional flavor.

Prep Time: 15 minutes (plus 2-8 hours marinating)
Cook Time: 2 30 minutes (1 ½ hours braise + 1 hour bake + 30 minutes resting)
Category: Main Course
Method: Baking
Cuisine: Caribbean

Keywords: Caribbean oxtail pelau, one-pot oxtail recipe, Caribbean rice dish, oxtail stew, pigeon peas, pelau recipe, coconut milk rice, oven-braised oxtail