Oxtail Pelau is a delicious, spicy and savory Caribbean one‑pot dish featuring caramelized dark-brown oxtail (or chicken) cooked with rice, pigeon peas and vegetables.
This Trinidad Pelau recipe is part of a Black History Month Virtual Potluck featuring recipes from Black food bloggers around the world. Pelau is a flavorful, comforting dish that brings together bold Caribbean seasonings, caramelized sugar and hearty rice to produce a complex, satisfying meal.
If you like visual guides, the author created a short YouTube video demonstrating the process. The video is a helpful companion to the steps below if you prefer to see the techniques in action.
Trinidad Pelau starts by marinating the meat in a vibrant green seasoning made from fresh herbs and aromatics. The meat is then caramelized in a browned sugar to develop a deep color and distinctive flavor. After caramelization the meat simmers until tender, then rice, pigeon peas and vegetables are added and cooked together until the liquid is absorbed and the flavors meld.
The green seasoning is simple: blend a large handful of herbs and vegetables into a thick puree. This seasoning infuses the meat with fresh, herbal flavor before cooking.
Browning the sugar is a short but crucial step. Cook the sugar for about 2–3 minutes until it froths, bubbles and turns a dark amber color, then add the meat immediately to sear. Watch carefully—if the sugar smokes or burns, discard it and start over. The caramelized meat is responsible for Pelau’s signature taste and color, so don’t skip this step.
Ingredients
Green seasoning (make or use store-bought)
1 bunch parsley (about 1 1/2 cups)
7 green onions
4 shallots or 1 large red onion
13 garlic cloves
1 bunch culantro or cilantro (about 1 1/2 cups)
1/2 green pepper, 1/2 red pepper
1 tomato
2 tbsp ketchup
1 scotch bonnet or habanero pepper (to taste)
For the browning
2 tbsp vegetable oil
2 tbsp brown sugar
For the rice and oxtail
2 lb oxtails, seasoned with salt and pepper
2 tbsp vegetable oil
2 cups shredded carrots
1 (15 oz) can pigeon peas, drained
2 cups rice (rinsed)
4–5 cups water or beef broth
1 tbsp Better Than Bouillon beef base (optional, if not using beef broth)
Salt and pepper to taste
Pickled mango
1 large not-too-ripe mango, peeled and chopped into cubes
1/8 cup white vinegar
1/8 tsp salt
1/8 tsp diced habanero (adjust to taste)
Directions
- Place oxtails in a bowl and season with salt and pepper. In a food processor combine all green seasoning ingredients (except the oxtails) and pulse until well blended but not watery. If needed, add a small splash of water to help the processor along.
- Add 1–2 cups of the green seasoning to the oxtails and coat thoroughly. Cover and marinate in the refrigerator for a couple of hours or up to 24 hours for best flavor.
- Prepare the pickled mango by combining the mango cubes, vinegar, salt and diced habanero in a bowl. Transfer to an airtight jar and refrigerate for a few hours or overnight. Dice or julienne the mango to match the size of the pigeon peas for easy serving.
- Heat 2 tablespoons oil in a large Dutch oven or heavy pot over high heat. Add 2 tablespoons brown sugar and stir constantly until it melts, froths and turns dark amber (about 2–3 minutes). Immediately add the marinated oxtails and sear on all sides for about 5 minutes.
- Cover the oxtails halfway with water, add the whole habanero pepper if using, bring to a boil, then reduce heat, cover and simmer for 4–5 hours or until the meat falls off the bone.
- Remove the cooked meat and allow it to cool slightly. Pull the meat from the bones into large pieces and set aside. Skim excess fat from the cooking liquid in the pot.
- Add the rinsed rice to the pot and cook on high a few minutes until some liquid evaporates. Add 4–5 cups water or beef broth and 1 tbsp Better Than Bouillon if using. Bring to a boil, then reduce to a simmer.
- Return the meat to the pot along with pigeon peas and shredded carrots. Cover and simmer for 25–30 minutes, or until the rice is tender and the liquid is absorbed. If the rice is not done and the liquid has evaporated, add a little more hot water and continue simmering until cooked through.
- Season with salt and pepper to taste. Serve warm or hot, topped with pickled mango for a bright, tangy contrast.
Tips: Marinate the meat overnight if possible for deeper flavor, but 2–4 hours will still yield a tasty result. The browned sugar step is essential for Pelau’s color and taste—watch it closely to avoid burning. Serve warm and garnish with pickled mango.
Trinidad Oxtail Pelau
Ingredients
Green seasoning
- 1 bunch parsley (about 1 1/2 cups)
- 7 green onions
- 4 shallots or 1 large red onion
- 13 garlic cloves
- 1 bunch culantro or cilantro (about 1 1/2 cups)
- 1/2 green pepper
- 1/2 red pepper
- 1/3 cup finely diced celery
- 1/4 tsp fresh or ground thyme
- 2 tbsp ketchup
- 1 tomato
- 1 scotch bonnet or habanero pepper
Rice and oxtails
- 2 lb oxtails, seasoned with salt and pepper
- 2 tbsp vegetable oil
- 2 cups shredded carrots
- 1 (15 oz) can pigeon peas
- 1 tbsp green seasoning
- 2 cups rice, rinsed
- 4–5 cups water or beef broth
- 1 tbsp Better Than Bouillon beef base (optional)
- Salt and pepper to taste
- 1 tsp ketchup (optional)
Pickled Mango
- 1–2 large mangoes, peeled and cubed
- 1/8 cup white vinegar
- 1/8 tsp salt
- 1/8 tsp diced habanero (adjust to taste)
Instructions
- Season oxtails with salt and pepper. Blend green seasoning ingredients in a food processor until a thick puree forms. Mix 1–2 cups of the puree with the oxtails and marinate for 2–24 hours in the fridge.
- Mix pickled mango ingredients, refrigerate in an airtight jar for a few hours or overnight. Dice the mango to match the pigeon peas for serving.
- Heat 2 tbsp oil in a large pot over high heat. Add 2 tbsp brown sugar and stir until it froths and turns dark amber. Immediately add the oxtails and sear on all sides for about 5 minutes.
- Cover the oxtails halfway with water, add a whole habanero if desired, bring to a boil, then simmer, covered, for 4–5 hours until the meat falls off the bone. Remove meat and cool slightly, then pull from bones into large pieces. Skim fat from the pot.
- Add rinsed rice to the pot and cook briefly on high. Add water or beef broth and Better Than Bouillon if using. Bring to a boil, then reduce to simmer. Return the meat to the pot with pigeon peas and carrots, cover and simmer 25–30 minutes until rice is cooked and liquid absorbed. Adjust seasoning and serve topped with pickled mango.
If you try this recipe, let the flavors marry and serve warm. Top generously with pickled mango for a bright contrast. Enjoy!
BLACK HISTORY MONTH VIRTUAL POTLUCK
28 great recipes from talented Black food bloggers around the web.
This post is part of a collection celebrating diverse recipes including fried chicken, plantain tacos, peach cobbler, peanut stew, callaloo and saltfish, and many more contributed by fellow bloggers.