Oxtail & Green Peas Pelau brings together everything we love about traditional Trini pelau maade with caramelized brown sugar, coconut milk, tender meat, savory peas, and perfectly seasoned rice, but adds the rich, luxurious flavor of slow-cooked oxtail. This dish is the epitome of island comfort, hearty, smoky, slightly sweet, and deeply savory, with every grain of rice infused with the juices of the meat.
What makes this Oxtail & Green Peas Pelau so special is the layering of flavors. The oxtail is browned in burnt sugar “browning,” giving it that signature Trini caramelized taste before simmering low and slow until fall-off-the-bone tender. The peas, coconut milk, pimento, herbs, aromatics, and fresh ginger add warmth, creaminess, and depth, transforming a simple one-pot dish into a complete meal with bold Caribbean personality.
Perfect for Sunday lunch or any day when you want a comforting, no-fuss meal, this pelau is filling, and packed with authentic Trini flavor. The textures—from the tender oxtail to the slightly firm rice and creamy peas—create a balance that keeps every bite satisfying. If you love classic pelau but want something a little richer and more luxurious, this Oxtail & Green Peas Pelau is the ultimate upgrade.
INGREDIENT DETAILS
Oxtail (2 lbs)
Provides rich, beefy flavor and natural gelatin that gives the pelau body and thickness.
Green Seasoning (4–5 tbsp)
Adds fresh herbal depth with chadon beni, thyme, garlic, and aromatics essential to Trini cooking.
Black Pepper (1 tsp)
Gives mild heat and warmth to the seasoning blend.
Salt (2 tsp + to taste)
Enhances flavor throughout the meat, rice, and pelau base.
Rice (2 1/2 cups, washed)
The foundation of the dish, absorbing all the seasoned liquid for maximum flavor.
Brown Sugar (2/3 cup)
Caramelizes to create the signature pelau browning and deep, smoky sweetness.
Green Pigeon Peas (2 cups)
Adds earthiness, texture, and classic pelau flavor.
Carrot (1 small–medium, diced)
Adds subtle sweetness and texture.
Coconut Milk (2 cups)
Creates a creamy, silky base that infuses the rice with Caribbean richness.
Onion (1 small, chopped)
Builds the aromatic flavor base.
Pimento (4, chopped)
Adds mild fruitiness and authentic Trini depth without heat.
Ginger (2 tbsp, grated)
Brightens the dish and balances the richness of the oxtail.
Garlic (5 cloves, crushed & chopped)
Boosts aroma and savory flavor.
Water (2 1/2 cups, plus extra as needed)
For braising and cooking the rice.
Hot Pepper (to taste)
Adds heat and fragrance; optional depending on spice preference.
Salt & Hot Pepper (to taste)
Final seasoning adjustment once the dish comes together.
INGREDIENT ALTERNATIVES
Oxtail
– Beef stew meat
– Lamb neck pieces
Green Seasoning
– Cilantro-garlic puree
– Fresh thyme + garlic + onion blend
Brown Sugar
– Granulated sugar (caramelize slightly longer)
– Store-bought browning (use sparingly)
Green Pigeon Peas
– Black-eyed peas
– Red beans
Coconut Milk
– Evaporated milk (different flavor but still creamy)
– Powdered coconut milk
Rice
– Parboiled rice
– Jasmine rice
Carrot
– Pumpkin cubes
– Sweet potato
Pimento
– Mild bell pepper + drop of pepper sauce
– Chopped tomato for sweetness
Water
No substitute needed
GREEN SEASONING Recipe
Oxtail & Green Peas Pelau
This hearty Oxtail & Green Peas Pelau is slow-cooked to perfection, combining caramelized oxtails, coconut milk, and seasoned rice for a deeply flavorful Caribbean comfort dish. A true one-pot classic that feeds a crowd.
Ingredients
Instructions
- Begin by trimming excess fat from the oxtails and washing them with lime, lemon, or vinegar water. Drain well, then season thoroughly with green seasoning, black pepper, and salt. Cover and let the meat marinate while you prepare the pot.
- Place a large saucepan or Dutch pot over high heat and add the brown sugar. Let it melt slowly without stirring, watching closely as it liquefies. When most of the sugar has melted, begin to stir until it becomes frothy and turns a medium caramel brown. Avoid letting it get too dark, as it will create a bitter base.
- Add the seasoned oxtail to the pot and mix well to coat the pieces in the caramelized sugar. Cover and allow the meat to release its juices and take on color, turn your pieces of meat at some point to ensure both sides are browned, cooking for 8–10 minutes. Once the liquid reduces slightly, add enough water to cover the oxtails and reduce the heat to medium-low. Let the oxtails cook slowly for 1 1/2 to 2 hours, or until tender. Replenish the water as needed to prevent burning.
- When the oxtails are tender and most of the liquid has reduced, allow the remaining moisture to cook off. Add the rice, pigeon peas, carrots, pimento, ginger, thyme, and hot pepper. Stir everything together, then pour in the coconut milk and water. Season with additional salt to taste and mix well. Bring the pot to a gentle simmer and cover.
- Let the pelau cook for 25–30 minutes, or until the rice is tender but still has a very slight bite. If the liquid reduces too quickly and the rice is still firm, add a little water at a time. Once the rice has softened and about 95% of the liquid has cooked off, turn off the heat and let the pelau rest for 10 minutes before serving. This helps the rice finish steaming and makes the dish even more flavorful.
Note
Use freshly washed rice to help the grains cook evenly and stay fluffy.
For deeper flavor, marinate the oxtail overnight.
Add a hot pepper whole while cooking for heat without overpowering spice.
Pelau thickens as it cools, add a splash of coconut milk or water when reheating.
For extra richness, add a knob of butter at the end.
Leftovers freeze extremely well , store in airtight containers for up to 2 months.
