A Busy Day

Today was my grocery shopping day.   And like any other day, I left to go to Walmart but ended up at 5011 other places.

I’ve come to accept the fact that I’m a drifter, I’m what they call a “walk-a-pickney” in Guyana.   On any typical day I will leave to go to Point A and end up at Points A-Z…its a disease.   Yeah..I’ve diagnosed myself because I’ve been trying to understand why I can’t just go to the store and come back home.

So after my tour of the East Side of Atlanta, I returned home to start  making curry chicken patties.   I had just put the chicken on the fire when my mother in law called to say she was stopping by and she was bringing oxtail.

I thought to myself “that woman knows how to make me happy”…she always brings food whenever she visits and spares me from having to cook.  I was elated.  I started calculating in my head when would be the next day that I would have to cook.  I concluded that it would be 2 days from now.

I did my happy dance and went back to business.


The doorbell rings and in she walks with RAW oxtails in hand.    Apparently either her or her husband were going to cook it here…that’s what they had planned.    Let’s just say I ended up cooking the oxtails.

And why you ask?  Because I love my readers, and because I’ve wanted to post oxtails for quite some time.  And despite me being bone tired and wanting to do nothing but grab a cold beer and throw my feet up on the table while I catch up on my cooking shows, I decided to cook.    I hope you enjoy the effort I’ve put in…don’t say I’ve never done anything for you.

Oxtails Stew

4 lbs oxtails

1/2 tsp crushed ginger

4 cloves garlic

10 sprigs thyme

3 scallion, chopped finely

1 large onion, chopped

1/4 scotch bonnet pepper*

3 tbsp ketchup

2 beef bouillon

1/2 tsp pimento

3 tbsp canola oil

 4 tbsp sugar


16 oz can butter beans

Wash oxtails thoroughly.   Place in a large bowl.   Add ginger, garlic, thyme, scallion, onion, scotch bonnet pepper, crushed bouillon,  pimento and ketchup; mix well.  Let sit for at least 4 hours.

Heat 3 tbsp of canola oil over a medium fire, add sugar and allow to caramelize.  The sugar will melt and turn  dark brown(not black), add oxtail and stir.  Cook oxtails for 15 minutes, stirring occasionally.*   Add enough water to cover oxtails, bring the water to a boil then lower the heat and allow to simmer.  Cook oxtails for 1 hour or until tender.**

Add butter beans.  If the liquid has reduced add enough water to cover the oxtail.  Cook for an additional 25-30 minutes.   The beans will become very soft and thicken the gravy.   Remove from heat and garnish with additional chopped scallion.


*To reduce cooking time, after stewing the oxtails for 15 minutes, add enough water to cover and pressure for 10 minutes.   Cook for an additional 15 minutes, then add the butter beans.

**Cooking time will vary when cooking oxtails because it comes in a variety of sizes.  Just make sure to cook until meat is almost falling off the bone.



  1. Gina
    January 30, 2012 / 8:48 am

    Hahahahaha, you’re funny! But I can totally relate to the drifting bit when shopping. I’m not sure it’s just a Guyanese disease, I think it’s a female disease!
    Thank you for sharing your recipe. I’m absolutely going to give it a try. Taking the frozen oxtail out of the freezer right now!!! xoxo

  2. January 31, 2012 / 12:07 am

    I have always wanted to try oxtails! I’m glad you found the energy to cook, because it looks delicious!

  3. Shahidah
    February 17, 2012 / 10:57 am

    So glad you decided to add this post.I loveeeee oxtails I can’t wait to try your recipe!

  4. Kathleen
    February 22, 2012 / 1:26 pm

    Oh my goodness! This sounds scrumptious! I’ve never cooked oxtails, but I’m going to try this recipe next week when my brother and his wife come over. I have 2 little questions which are probably silly ones:

    1/ What do you mean by crushed ginger? Finely minced fresh ginger? Powdered ginger?

    2/ What do you mean by pimento? Dried red pepper powder? Minced fresh red pepper? The kind of pimientos that come minced in a jar or can?

    Thanks so much! Can’t wait to try it!

  5. JehanP
    February 22, 2012 / 1:50 pm

    Hi Kathleen, by crushed ginger I’m referring to fresh ginger crushed into a paste. Pimento is the same as Allspice which you should be able to find at any grocery store.

  6. Kathleen
    February 22, 2012 / 3:15 pm

    Thanks for such a quick answer, Jehan! I have now also read your recipe for chicken curry patties, and I’m really excited about trying that one too. I’ll let you know how they both turn out!

  7. April 19, 2012 / 7:16 am

    OMG. Thank you so much for this oxtail recipe I cooked it this weekend and it was awsome thank you so much again I will be trying other recipes from you. Keep up the good work

  8. Yaw
    July 10, 2012 / 2:41 am

    this is amazing….cooking it for the second time today. Theres a spanish version called Rabo de Toro… look it up.
    Take care

  9. JehanP
    July 10, 2012 / 12:51 pm

    Hi Yaw, thanks for the feedback. I google it and yes it’s very similar.

  10. Skyy
    August 13, 2012 / 2:39 pm

    Thanks for this recipe!

  11. Mikey
    February 9, 2013 / 4:35 pm

    I stumbled across your blog while Googling polenta (still can’t figure out the connection there…lol). Anyways, I love cooking, and love fiddling ’round with recipes even more.

    This is what I’ve done…and i can just say, everyone went in for thirds: Instead of ketchup (which I never use or have on hand) I used my favorite organic bbq sauce instead (not sweet, but mildly hot), and just a pinch of crushed red pepper; I omitted the Allspice; and rather than four hours, I let it stand for 24 (in the fridge, or course); instead of canned beans, I used flash frozen (for some odd reason canned beans freak me out). Finally, since I did not have canola oil on hand, I used coconut oil.

    Thanks for sharing this recipe. I think it will be on the menu for my annual dinner that I throw for all the wonderful women in my family.

    Love & Light


  12. Tamara
    July 7, 2013 / 2:47 pm

    I love your recipes!!! Whenever I try one they turnout delicious!
    Where would l find beef/vegetable bouillon and scotch bonnet pepper? I am in Atlanta as well if you wanted to name a particular place.


  13. JehanP
    July 9, 2013 / 6:42 am

    Tamara, I buy beef and chicken bouillon at walmart near the soup and stocks and i find scotch bonnet pepper at Dekalb Farmers Market in Decatur.

  14. Camy
    August 18, 2013 / 10:44 am

    Love your blog and recipes … My American born Guyanese parentage kids can relate … Please post more!!

  15. haleemah
    March 18, 2014 / 7:36 pm

    I made your oxtail stew it was amazing I will never buy another oxtail platter again this was the best thanks so much for sharing your recipes. It was better than the restaurants I have been too

  16. JehanP
    March 19, 2014 / 11:06 am

    Thanks Haleemah! That means alot!

  17. tanya
    December 27, 2014 / 9:35 am

    can this recipe be done in a slow cooker? for how long?

  18. JehanP
    December 27, 2014 / 11:24 am

    Tanya, yes it can but I cannot give you a time since I haven’t tested it in the slow cooker.

  19. Angee
    December 28, 2014 / 3:05 pm

    My Guyanese parents are impressed by all the recipes I’ve cooked from your site. My mom had tried to teach me but you know they don’t measure anything. Just a handful of this and pinch of that. I just had a question about the pimento. Is it the powered one or the little balls? Thanks!

  20. JehanP
    December 31, 2014 / 12:42 pm

    Anger yes thats the pimento.

  21. Cindy
    August 11, 2015 / 10:03 am

    I don’t have any oxtails right now do you think i could use beef short ribs instead with the same recipe?

  22. JehanP
    August 11, 2015 / 10:33 am

    Yes, Cindy, you can absolutely use short ribs.

  23. Merle
    August 22, 2015 / 5:43 pm

    As a Guyanese child oxtails were for soup only in my house. In NY it is a staple in all West Indian restaurants. My daughter lover it so we are making it this weekend using your recipe. Will let you know how it turns out.

  24. December 31, 2015 / 2:54 pm

    These Oxtails are SEXY! I’m making them this weekend for the New Year! I like your method I never tried before. The “sugar stir”… nice touch. The color you got on them is BEAUTIFUL!

  25. Ginatay
    September 8, 2016 / 6:08 pm

    Girl I’m cooking this tomorrow. I can’t wait I’m American my husband is Guyanese.
    My sons in the Army he coming to see us for my birthday this weekend. I have never cooked this before. I am putting my trust in you. I will let you know how it turns out….I’m making the roti also….ps help Jesus……thanks for this website.

  26. JehanP
    September 8, 2016 / 7:38 pm

    Ginatay youre welcome, please let me know how it turns out.