Peppered Oxtail with Coconut Milk Recipe
This peppered oxtail with coconut milk recipe creates melt-in-your-mouth tender meat in rich, spicy coconut gravy. Pure Caribbean comfort in every bite!
What Makes This Peppered Oxtail with Coconut Milk So Special?
This peppered oxtail with coconut milk recipe transforms humble oxtail pieces into fork-tender, richly flavored Caribbean comfort food by slow-simmering them in full-fat coconut milk, aromatic thyme, fiery Scotch bonnet peppers, and warm allspice until the meat literally falls off the bone and the sauce becomes a velvety, deeply savory gravy.
There’s something magical about the way oxtail transforms during those long, slow hours on the stove. I first fell in love with this coconut milk oxtail recipe at a friend’s family gathering, where the kitchen smelled like heaven and everyone kept sneaking back for “just one more piece.”
The combination of creamy coconut milk with bold Caribbean spices creates this incredible depth that’s both comforting and exciting.
If you’re craving more rich, warming dishes, you’ll absolutely love our braised short ribs in red wine sauce—another show-stopping comfort food favorite!
Table of Contents
Why You’ll Love This Peppered Oxtail Recipe
This peppered oxtail recipe isn’t just delicious—it’s the kind of meal that makes people lean back in their chairs with satisfied sighs. The coconut milk adds this gorgeous richness that balances the heat from the Scotch bonnets perfectly, while the slow braising turns every bite impossibly tender.
Here’s why this recipe has become my go-to for special Sunday dinners:
The meat practically melts. After 2-3 hours of gentle simmering, you’ll barely need a knife. The collagen breaks down into silky gelatin that makes the sauce incredibly luxurious.
It’s a one-pot wonder. Everything happens in a single heavy pot, which means less cleanup and more time enjoying the amazing aromas filling your kitchen.
The flavor deepens overnight. Like many braised dishes, this actually tastes even better the next day. According to Serious Eats, the resting time allows the fat to redistribute and the spices to mellow and blend together beautifully.
It feeds a crowd affordably. Oxtail goes a long way, and paired with rice and plantains, it’s a feast that won’t break the bank.
I learned the vinegar soaking trick from my Jamaican neighbor, and it really does make a difference in removing any strong flavors. Trust me on this one!
If you love cozy, slow-style comfort food, our easy chicken pot pie with puff pastry delivers the same soul-warming satisfaction with a flaky, golden crust.
Fall-Off-the-Bone Peppered Oxtail with Coconut Milk
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- measuring cups
- – Measuring spoons
- Wooden spoon or sturdy spatula
- Splatter screen (optional)
- Fine mesh strainer (optional)
Ingredients
- 2½ lbs oxtail pieces look for meaty chunks with good marbling
- 2 cups full-fat coconut milk don’t skimp—light won’t give you that creamy richness
- 1 onion chopped
- 3 cloves garlic minced
- 2 Scotch bonnet peppers use 1 for mild, or swap for habaneros
- 1 tsp dried thyme
- 1 tbsp soy sauce
- 1 tsp ground allspice
- to taste salt
- to taste freshly cracked black pepper
- 2 tbsp browning sauce find it in the Caribbean section
- 1 tbsp neutral oil for browning
- 2 cups beef broth
Instructions
- Soak your oxtail pieces in water with a splash of white vinegar for 30 minutes, which helps remove any strong flavors and impurities. Rinse thoroughly under cold water and pat completely dry with paper towels—wet meat won’t brown properly.
- In a large bowl, combine the oxtail with soy sauce, thyme, minced garlic, and allspice, tossing everything together until each piece is well-coated. Cover and refrigerate for at least 2 hours, though overnight is even better if you’re planning ahead.
- Heat your oil in a heavy pot over medium-high heat until it shimmers. Working in batches to avoid crowding, brown the oxtail pieces on all sides until they develop a deep golden crust—this takes about 3-4 minutes per side. Don’t rush this step; that caramelization is pure flavor!
- Remove the oxtail and set aside, then add the chopped onions to the same pot. Sauté for 2-3 minutes until they start to soften, then add the remaining garlic and your Scotch bonnet peppers (pierce them with a knife but keep them whole for easier removal later).
- Pour in the coconut milk and beef broth, stirring to scrape up all those beautiful browned bits stuck to the bottom of the pot—that’s liquid gold for flavor. Add the browning sauce and stir until everything is combined and looks gorgeously rich.
- Return the oxtail to the pot, making sure the pieces are mostly submerged in the liquid. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer peacefully for 2-3 hours, stirring occasionally.
- The oxtail is ready when the meat is fall-off-the-bone tender and the sauce has thickened to coat a spoon. Taste and adjust your seasoning with salt and pepper—you might want to fish out those Scotch bonnets now if you prefer less heat.
- Ladle the oxtail and that glorious sauce over fluffy white rice with fried plantains on the side. Heaven on a plate!
Notes
Nutrition
Nutritional Peek
Here’s what you’re looking at per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Carbs | 6g |
| Fat | 37g |
| Fiber | 1g |
Keep in mind that oxtail is naturally fatty, which contributes to that incredible richness!
What You’ll Need for This Coconut Milk Oxtail Recipe
Let’s gather everything for this coconut milk oxtail recipe. The ingredients are straightforward, but each one plays an important role in building those complex Caribbean flavors.
| Amount | Ingredient |
|---|---|
| 2½ lbs | Oxtail pieces (look for meaty chunks with good marbling) |
| 2 cups | Full-fat coconut milk (don’t skimp—light won’t give you that creamy richness!) |
| 1 | Onion, chopped |
| 3 cloves | Garlic, minced |
| 2 | Scotch bonnet peppers (use 1 for mild, or swap for habaneros) |
| 1 tsp | Dried thyme |
| 1 tbsp | Soy sauce |
| 1 tsp | Ground allspice |
| To taste | Salt and freshly cracked black pepper |
| 2 tbsp | Browning sauce (find it in the Caribbean section) |
| 1 tbsp | Neutral oil for browning |
| 2 cups | Beef broth |
A quick note: If you can’t find browning sauce, you can make your own by carefully caramelizing sugar until dark—check out our homemade browning sauce guide for the technique.
Equipment You’ll Need
Essential:
- Large heavy-bottomed pot or Dutch oven (holds heat beautifully for braising)
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or sturdy spatula
Optional but helpful:
- Splatter screen (oxtail can get a bit messy when browning)
- Fine-mesh strainer (if you want an ultra-smooth sauce)
How to Make Peppered Oxtail with Coconut Milk Step-by-Step
Let me walk you through making this peppered oxtail with coconut milk recipe—it’s easier than you think, just requires a bit of patience!
1. Clean and prep the oxtail. Soak your oxtail pieces in water with a splash of white vinegar for 30 minutes, which helps remove any strong flavors and impurities. Rinse thoroughly under cold water and pat completely dry with paper towels—wet meat won’t brown properly.
2. Marinate for maximum flavor. In a large bowl, combine the oxtail with soy sauce, thyme, minced garlic, and allspice, tossing everything together until each piece is well-coated. Cover and refrigerate for at least 2 hours, though overnight is even better if you’re planning ahead.
3. Brown those beauties. Heat your oil in a heavy pot over medium-high heat until it shimmers. Working in batches to avoid crowding, brown the oxtail pieces on all sides until they develop a deep golden crust—this takes about 3-4 minutes per side. (Don’t rush this step; that caramelization is pure flavor!)
4. Build your aromatic base. Remove the oxtail and set aside, then add the chopped onions to the same pot. Sauté for 2-3 minutes until they start to soften, then add the remaining garlic and your Scotch bonnet peppers (pierce them with a knife but keep them whole for easier removal later).
5. Create the braising liquid. Pour in the coconut milk and beef broth, stirring to scrape up all those beautiful browned bits stuck to the bottom of the pot—that’s liquid gold for flavor. Add the browning sauce and stir until everything is combined and looks gorgeously rich.
6. Simmer low and slow. Return the oxtail to the pot, making sure the pieces are mostly submerged in the liquid. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer peacefully for 2-3 hours, stirring occasionally.
7. Check for doneness and adjust. The oxtail is ready when the meat is fall-off-the-bone tender and the sauce has thickened to coat a spoon. Taste and adjust your seasoning with salt and pepper—you might want to fish out those Scotch bonnets now if you prefer less heat.
8. Serve and enjoy! Ladle the oxtail and that glorious sauce over fluffy white rice with fried plantains on the side. Heaven on a plate!
Pro Tips & Guidance for Perfect Oxtail Every Time
Starting with this peppered oxtail recipe, here are the lessons I’ve learned through trial and error in my own kitchen.
Don’t skip the browning step. According to King Arthur Baking’s guide on the Maillard reaction, browning meat at high temperatures creates hundreds of new flavor compounds that simply can’t develop through simmering alone. That golden crust is worth the extra 10 minutes!
Low and slow is the only way. Oxtail has a lot of connective tissue that needs time to break down. If you try to rush it at high heat, you’ll end up with tough, chewy meat instead of that melt-in-your-mouth texture we’re after.
Skim the fat if you prefer. Oxtail releases quite a bit of fat during cooking. You can skim it off the top during simmering, or better yet, refrigerate the finished dish overnight—the fat will solidify on top and you can lift it right off.
Adjust the heat level to your taste. Scotch bonnets are seriously spicy! If you’re heat-sensitive, start with just one pepper and keep it whole. You’ll get the flavor without the fire.
Troubleshooting Guide
Why is my oxtail still tough after 2 hours? No worries—some pieces are naturally thicker and need more time. Just keep simmering for another 30-60 minutes, checking periodically. The meat should pull away from the bone easily when it’s done.
What if my sauce is too thin? Remove the lid during the last 30 minutes of cooking to let excess liquid evaporate. You can also remove the oxtail pieces and simmer the sauce on medium-high heat for 10 minutes to reduce it.
Can I make this less spicy after it’s cooked? If your dish turned out too fiery, stir in an extra half cup of coconut milk to mellow the heat. A spoonful of sugar can also help balance extreme spiciness.
My meat isn’t browning—what’s wrong? The pot is probably crowded or the meat wasn’t dried well enough. Pat the oxtail very dry before browning and work in smaller batches with space between pieces.
Variations & Twists to Try
Start with this base coconut milk oxtail recipe and make it your own with these fun variations.
For a traditional Jamaican twist, add a few sprigs of fresh scallions and a tablespoon of tomato paste to the braising liquid. The tomato adds a subtle tang that’s absolutely delicious—explore our authentic Jamaican oxtail stew guide for more traditional techniques.
Make it pressure cooker-friendly by using an Instant Pot on high pressure for 45-50 minutes, followed by natural release. You’ll get similar tender results in a fraction of the time.
Try a Thai-inspired version by adding lemongrass, ginger, and finishing with fresh lime juice and cilantro. The coconut milk already bridges these flavor profiles beautifully!
How to Serve, Store & Reheat Your Oxtail
Serving suggestions: This dish shines over steamed white rice or rice and peas, with fried sweet plantains on the side. A simple green salad or steamed cabbage provides a fresh contrast to the rich sauce.
Storage tips: Let the oxtail cool completely, then transfer to airtight containers and refrigerate for up to 4 days. The flavors actually improve overnight as everything melds together, making this perfect for meal prep.
Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
For dessert after this rich, coconut-braised oxtail, our easy sweet potato cake with marshmallow frosting brings warm spices and a cozy, fall-inspired finish.
No-Waste Kitchen Magic
Save that rich sauce! Any leftover gravy is incredible tossed with pasta or used as a base for a hearty soup. Just add some diced vegetables and beans for a whole new meal.
Use the bones for broth. After everyone’s enjoyed the meat, simmer those bones with water, celery, carrots, and onions for 3-4 hours to create the most flavorful beef broth you’ve ever tasted.
Freeze in portions. This dish freezes beautifully for up to 3 months. Portion into single servings for easy weeknight dinners when you need comfort food fast.
Coconut Milk Oxtail Recipe FAQs
Can I freeze this peppered oxtail with coconut milk recipe?
Absolutely! Let it cool completely, then portion into freezer-safe containers, leaving a bit of space at the top for expansion. It’ll keep beautifully for up to 3 months and reheats like a dream.
What’s the best substitute for Scotch bonnet peppers in this recipe?
Habaneros work great and have similar heat levels, or use jalapeños for a much milder version. You can also use 1-2 teaspoons of Caribbean hot sauce and skip the whole peppers entirely.
How do I know when the oxtail is done cooking?
The meat should be fall-off-the-bone tender when you poke it with a fork—it’ll practically shred on its own. If there’s still resistance, give it another 30 minutes of simmering time.
Can I make this peppered oxtail recipe in a slow cooker?
Yes! After browning the meat and building your sauce on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours until tender.
Why did my coconut milk separate or curdle?
This can happen if the heat is too high or if you’re using low-quality coconut milk. Always use full-fat coconut milk and maintain a gentle simmer rather than a rolling boil. A quick stir usually brings it back together.
What’s the difference between this and regular oxtail stew?
This coconut milk oxtail recipe has a distinctly Caribbean flavor profile with the creamy coconut milk, Scotch bonnets, and allspice, while traditional stews often use tomato-based broths and different herb combinations.
Your Kitchen Is About to Smell Amazing!
There’s nothing quite like coming home to a pot of this peppered oxtail with coconut milk simmering away on your stove. The way those Caribbean spices blend with the rich coconut cream creates something truly special—comfort food at its absolute finest.
Whether you’re making this for Sunday dinner or meal prepping for the week ahead, this is the kind of recipe that brings people together around the table.
I’d love to hear how yours turns out! Drop a comment below with your favorite way to serve it, or tag us with your photos. And if you’re in the mood for more warming, soul-satisfying recipes, don’t miss our braised lamb shanks with herbs—another fork-tender favorite!
Cooked with love by Rebeccah Ellene
