Pelau is a traditional dish you can find throughout the Caribbean. It’s a combination of cooked up meat, usually chicken or beef accompanied with aromatics such as thyme, scallion and scotch bonnet pepper. The dish is enhanced with coconut milk, pigeon peas and rice as well as fresh green seasonings making it irresistible.
I’ve made chicken pelau before and it was a winner! So much flavor and is a complete meal in one skillet. I saw London Cookss make oxtail pelau on Instagram and was instantly inspired to try making it myself.
My recipe is flavor packed but it will take you a little time to make. If you’re looking to enjoy the best dish you’ve had of the year, then try this recipe.
Oxtail Pelau
Ingredients
For oxtail:
- 2 lbs oxtail, pieces that are small to medium
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp granulated beef bouillon
- 1/2 tsp ground all spice
- 1/2 tsp browning
- 1 tbsp olive oil
- 1/2 tsp dark mushroom soy sauce
- 4 tbsp green seasoning
- 4 cups of hot water, divided
- 2 tbsp coconut oil for searing
To finish dish:
- 1 can green pigeon peas, drained
- 1 can coconut milk
- 2 cups parboiled rice
- 2 cups of hot water
- 2 large carrots, chopped
- 1 scotch bonnet pepper
- 2 stalks scallion, finely chopped
- 1 tbsp butter
- Season to taste, salt, pepper, bouillon powder, all purpose seasoning, more green seasoning
- 4 whole pimento seeds
For green seasoning:
- To a food processor, combine the below ingredients and pulse well until well combined.
- 1 stalk celery
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 small white onion
- 2 stalks scallion
- 4 sprigs thyme
- Salt to taste
Instructions
- Heat oven 400 degrees
- Season oxtail with powder seasoning, mushroom soy sauce, browning and olive oil
- In an oven safe braising pan, sear oxtail on medium heat in coconut oil until golden brown on all sides
- Once brown, cover the oxtail with a lid for 5-7 minutes to allow the oxtail to release liquid in the pot
- Once there is a thin layer of liquid, add 2 cups of additional hot water to the oxtail
- Add 2 tbsp of green seasoning, cover and cook in the oven for one hour
- After an hour, add 2 more cups of hot water and cover. Continue to cook for another hour or until fork tender
- Once the oxtail begins to soften, remove the pan from the oven and add coconut milk, green seasoning, scallion, carrots, onion, thyme, scotch bonnet and pimento seeds
- Combine well, cover and cook in the oven for another 45 minutes or until the oxtail is falling off the bone
- Add rice, pigeon peas, butter and additional seasoning to the mixture and stir well
- Add remaining 2 cups of water, cover and bake for 30 more minutes
- Dish is done when the liquid has evaporated and the rice is tender and oxtail is falling off the bone easily
- Garnish with finely chopped cilantro & serve warm
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe hit me up on my Instagram and let me know how you liked it.
Hello! Can we buy the green seasoning instead of making it? Or would this be an absolute no. I have Walkerswood green seasoning in my Amazon cart.
Walkerswood would be great!
Made this for Christmas and it was delicious. Probably one of the yummiest things I have ever cooked. Thank you!!!
Question: where do you use the olive oil that’s included in the recipe? I didn’t see it in the step by step instructions.
I found where to put the olive oil. It was in the seasoning of the oxtail. Thanks again for this great recipe!!! ❤️
YES, SORRY!