Slow Cooker Caribbean Oxtails |

Crock Pot Caribbean Oxtails

Crock Pot Caribbean Oxtail is absolutely delicious and is the ultimate in hands-off cooking.Slow Cooker Caribbean Oxtails |

What is Oxtail?

Most of what we – and by we, I mean Americans – call oxtail is actually tail sections from a cow. It contains a center bone and can be a bit fatty, but when cooked low and slow, the meat becomes super tender.

Sounds like a perfect job for the crock pot though you could certainly braise these on the stove top instead.

Why Crock Pots Rule

Have I told you how much crock pots rule? Yes, I have, but it bears repeating: if you are strapped for time and think you don’t have the chance to cook,  a slow cooker is probably the single best use of $30-40 that I can think of.

It’s the ultimate in lazy smart cooking because once the food goes in, you literally have to do nothing but wait. Win!

How I Made This Caribbean Oxtail Paleo Friendly

When I researched Caribbean recipes for oxtail, most of them had Paleo-unfriendly ingredients like flour or sugar. Instead, I’ve given you all the amazing flavor without any unsavory additions.

This would be super tasty served over cauliflower rice. For an even *faster* version, eliminate steps 2-4 and just throw everything into the crock pot together. I think the extra couple minutes it takes to brown the meat is well worth it though.

What Can You Substitute for Oxtail?

If you can’t find oxtail, you could substitute stew meat instead.

Slow Cooker Caribbean Oxtails |

Crock Pot Caribbean Oxtails

Course: Main Course
Cuisine: Gluten-Free, Nut-Free, Paleo, Whole30
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4
Calories: 647 kcal
Author: Steph Gaudreau

Crock Pot Caribbean Oxtail is absolutely delicious and is the ultimate in hands-off cooking. Paleo, gluten-free, and whole30. See how!



  • 2 lb beef oxtails
  • 1/2 tbsp coconut oil
  • 2 onions diced
  • 2 carrots diced
  • 4 cloves garlic minced
  • 1 inch ginger peeled and minced
  • 1 jalapeño pepper minced (optional)
  • 2 cups beef stock homemade or organic is best
  • 3 tbsp tomato paste
  • 1 tbsp allspice berries or 1 teaspoon ground allspice
  • 1 tsp fish sauce I like Red Boat Fish Sauce
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • Sea salt and pepper


  1. Heat a heavy-bottomed skillet over medium-high heat. Add a spoonful of coconut oil. Sprinkle the oxtails with salt and pepper. Brown them on all sides, and place them in the crock pot.
  2. In the same skillet, add the onion, carrot, garlic, ginger and jalapeño. Cook over medium heat for 4-5 minutes.
  3. Add the beef stock, tomato paste, allspice berries, fish sauce and thyme. Use a wooden spoon or spatula to scrape up all the browned bits from the oxtail. If you want to get fancy, this is called deglazing the pan and the bits are called fond. Fun with cooking!
  4. Remove the pan from the heat and pour the contents into the crockpot to cover the oxtail.
  5. Cook on high for 6 hours.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Crock Pot Caribbean Oxtails
Amount Per Serving
Calories 647 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 13g65%
Cholesterol 249mg83%
Sodium 915mg38%
Potassium 551mg16%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 74g148%
Vitamin A 5365IU107%
Vitamin C 15.8mg19%
Calcium 103mg10%
Iron 10.2mg57%
* Percent Daily Values are based on a 2000 calorie diet.


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45 Responses

    1. It’s so tasty! The meat is moist and usually releases a bit of gelatin in the cooking process. Try asking around at the local butcher or in the supermarket (or if there’s a farmer’s market you go to). It’s getting more popular so sometimes it’s harder to find.

  1. Yum! I’m always looking for interesting ways to cook oxtail. So full of gelatin and collagen, but a little wacky on the taste scale…kind of like liver. Thanks for the recipe!

    1. Hi there! You know…I didn’t think about it until you mentioned it but you’re totally right! I think it reminds me a bit of lamb shank (which I have a really hard time eating because I find the flavor very strong). To get around the taste of liver, I grate it into meatballs or burgers 🙂

      1. Hey Steph, I added the the tamarind paste because Worcestershire sauce is an oft called for ingredient. in oxtail soup. Tamarind and some sort of anchovy or fish sauce are some of the more key ingredients and are paleo. Example of typical Worcestershire sauce recipe: Your fish sauce made me think of it. It gave it a nice sour-tart edge. The mushrooms I added because I love mushrooms to the point of being in the local mushroom club and collecting both eating, dying and medicinal use. Ta!

  2. i’m making this just now, will post to say how it goes tomorrow, im adding in a few extra types of veg as well to bulk it out further.

    sadly oxtail in the uk is gettting more and more expensive it used to be a staple of my grans generation for a big family to be fed on the cheap, now as it is becoming trendy it is getting more expensive!

    1. Hi Robert…It’s the same way in the States…getting a lot more pricey, just like pork belly. Strange, right??

      Hope it turns out well for you!

      1. was really good, i added a bit of star anise as well gives a nice aniseed note,
        yeah pork belly used to be sooo cheap here now its as expensive as pork loin
        Still quite cheap ive found are pork cheeks or ox cheeks these are typically discarded and are very cheap, you’ll have to speak to your local butche ri would think tho to land them.

        but cooked identically to above would be stunning, maybe even cheat a lil and throw in a glass of red during cooking it would be phenominal.

      2. Look how the price of Skirt Steak has sky rocketed on the past few years. Used to be $1.99 lbs now $12.79 this was a meat that was thrown away.

  3. I will be trying this for sure. They sell Ox tail all over the place down here for cheap, and I have always meant to try it.

  4. I made this today and it was absolutely delicious. Instead of the jalapeño I used regular bell pepper and used a dash of seasoning salt and fresh green seasoning. Eating this made me feel like I was at my grand mom’s house in the Caribbean 🙂

  5. This is one of my go-to oxtail dishes! I made up a batch yesterday. I take the meat off the bones once it’s cooked & then use them to make stock. Win-win!

  6. I’ve been getting into this blog a lot lately. Good stuff. I just got out of surgery on my Achilles and prepped food for two days for super nutrient-dense recovery meals. One of the dishes I made is this stew. First of all, let me start off by saying it was amazing and easy….stupid easy. I did alter a few things, however, not really because I thought it needed it but just based on what i had. My point is, one of the many great things about this recipe is it’s adaptability, so I hope you appreciate the changes as a compliment to how versatile it is. I used homemade chicken broth instead of beef (the real stuff, with heads, feet, carcass, the works). I used parsnips instead of carrots and added a whole bunch of sweet potato and green cabbage. I also used about twice as much ginger, garlic, and jalapeno with seeds, and used lard instead of coconut oil. I browned the oxtails first as recommended but I would always do this coming from a cooking background. I added the veggies (which were browned in the same pan as the oxtails, with about two hours left to cook so that they wouldn’t be too mushy. I agree, however, that keeping it simple by not browning anything and adding everything at the same time would still leave you with a tasty, nutrient-rich dish. Well done, Steph, thank you.

  7. I am going to try this on Sunday. Do you have any suggestions for some sides? Not rice though. My husband is sick of rice and cannot eat gluten.
    Thanks for this recipe!!

    1. Have you thought about cauliflower rice or roasted sweet potatoes? You could spoon all that yummy sauce over the top!

  8. I make this recipe 2-3x/month, it’s that good. I mixed it up last night and used short-rib, amazing. Thanks for sharing!

  9. There is a saying us islanders use, “Broke da’ Mouth!!” This is amazing!!! My wife made this today and I couldn’t stop eating it! I kept going back to the crockpot to graze! Thank you!!!!

  10. Yesterday my girlfriend tried her hand at oxtail for the first time. She put about 5 pieces of oxtail in a pot of water and simmered. She didn’t like the looks of it (fatty) so she poured it in a bowl, chilled it and brought it to me. What do I do with it now that it is at this point? I have about a quart of broth containing the oxtails with quite a congealed layer on top. I’d like to use all parts if possible.

    1. Hi Kathie…the congealed part is due to the oxtails being very high in gelatin. That’s a good thing! You could remove the meat and stir it into any sort of sauce or maybe a frittata.

      1. There is about a quart of liquid in the bowl. I have 2 questions:
        1. Is it ready to use as broth or should I cook longer with other ingredients?
        2. Or can I make the oxtail soup recipe just kinda picking up where my friend left off?

  11. This looks awesome, can’t wait to try it. Can this be turned into a freezable package that you just thaw and throw into the slow cooker? I’m not sure how to go about that since there’s stove top cooking involved.

  12. I’ve been making this for a while. I don’t use my slow cooker often (use pressure cooker far more) but this is one of the recipes I do use and love for the slow cooker. Comes out so good every time!!

    1. Hi Robyn, Thank you for sharing your thoughts, I’m sure you’ll find more valuable information exploring the site. Have fun!

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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