Hearty Oxtail with Squash and Snap Peas

If you’re craving a comforting and hearty Caribbean meal with a balance of rich, meaty flavors and tender vegetables, this Oxtail with Squash and Snap Peas is your next must-try recipe. This dish is seasoned the Haitian way — deeply flavored with epis and brightened with fresh lemon juice, simmered until falling-off-the-bone tender, then finished in a rich tomato-based sauce. The sweetness of squash and the crispness of snap peas bring texture, color, and balance to every bite.

Perfect for Sunday dinner or any day when you want to impress your tastebuds (or guests) with something soulful and nourishing.

Why You’ll Love This Recipe

• Packed with bold Caribbean flavors
• Perfect for batch cooking and leftovers
• Balanced with protein, veggies, and spices
• Great for cozy dinners or special occasions
• Customizable with your favorite grains or sides

Ingredients Breakdown For the Oxtail with Squash Recipe

Here’s a closer look at the key ingredients that make this dish delicious:

• Oxtail: The star of the dish — full of connective tissue and fat that breaks down into tender, flavorful meat when slow-cooked. It’s a staple in many Caribbean kitchens, delivering a deep, beefy flavor.
• Haitian Epis: This is your base seasoning — a vibrant green seasoning blend made from herbs, garlic, peppers, and citrus. It’s the flavor foundation of many Haitian dishes, eliminating the need for extra sauces or marinades.
• Fresh Lemon Juice: Used to clean and tenderize the oxtail before seasoning. It also adds brightness that cuts through the richness of the meat.
• Seasoning Salt or Maggi / Low-Sodium All-Purpose Seasoning: For extra umami and saltiness, just be mindful of the sodium level, especially if using broth or bouillon.
• Tomato Paste & Crushed Tomatoes: These create the sauce base. Tomato paste brings depth and color, while crushed tomatoes add body and acidity.
• Onions: A classic aromatic that brings sweetness and texture to the stew. Slice or chop them depending on your preference. I prefer the julienne cut for my stews.
• Butternut or Sweet Mama Squash: These squash varieties add a creamy, sweet flavor that balances the richness of the oxtail. They also break down slightly during cooking, adding body to the sauce.
• Snap Peas: Crisp and slightly sweet, snap peas offer a fresh contrast and should be added toward the end to preserve their crunch.
• NouBess Hot and Spicy Sauce (Optional): For heat lovers — this versatile sauce adds a flavorful kick that complements the sweet squash and savory oxtail perfectly.

Cooking Instructions

1. Clean and Season Oxtail:
   • Wash the oxtail pieces with water and lemon juice. Pat dry.
   • Rub with Haitian epis, seasoning salt, or Maggi (or your preferred all-purpose seasoning), and let marinate for at least 30 minutes or overnight.
2. Cook the Oxtail:
   • Place the seasoned oxtail in a pot with enough water to cover it.
   • Bring to a boil, reduce to a simmer, and cook until tender (about 1.5 to 2 hours). Skim off foam and impurities.
   • Once cooked, strain and reserve the cooking liquid.
3. Sauté for Color:
   • In a large pan or Dutch oven, heat oil and tomato paste until dark red (do not burn).
   • Add the cooked oxtail and sauté to coat and develop a rich color.
4. Build the Sauce:
   • Add crushed tomatoes and sliced onions. Cook for 5–7 minutes.
5. Add the Vegetables:
   • Add cubed squash first, stirring to combine. After about 10–15 minutes, add snap peas.
   • Pour in strained cooking liquid until everything is just covered.
6. Simmer and Season:
   • Cook on low heat until the squash is tender and the snap peas are just cooked, but still crisp.
   • Adjust seasoning with salt, pepper, or a half of teaspoonful of NouBess Hot and Spicy Sauce.
7. Serve:
   • Serve hot with rice, quinoa, or bulgur wheat.
   • For a traditional twist, pair with boiled plantains, yuca, Caribbean yam, or sweet potatoes.

Tools & Equipment

• Large Heavy-Bottom Pot – for simmering the oxtail until tender. A Dutch oven or stockpot works well.
• Strainer or Fine-Mesh Sieve – to strain the cooking liquid for a clean, smooth sauce.
• Large Skillet or Dutch Oven – for sautéing and building the tomato sauce.
• Cutting Board – for prepping vegetables and oxtail.
• Sharp Chef’s Knife – essential for cutting squash, onions, and trimming the oxtail.Wooden Spoon or Silicone Spatula – for stirring the sauce and sautéing ingredients without scratching your cookware.
• Measuring Cups & Spoons – to measure seasoning, oil, tomato paste, and crushed tomatoes.
• Tongs or Slotted Spoon – to handle the cooked oxtail safely when transferring between pots.
• Mixing Bowl – for marinating the oxtail with epis and seasoning.
• Ladle – for serving the stew and portioning the sauce.
• Airtight Storage Containers – to store leftovers or freeze portions for later.

Tips and Notes

• Don’t skip the marinade. The longer the oxtail sits with the epis and seasoning, the more flavor it absorbs.
• Don’t overcook the snap peas. Add them near the end so they stay crisp.
• Oil matters. Use neutral oils like grapeseed or avocado oil — avoid olive oil as it won’t sear the meat as well.
• No squash? Use carrots, sweet potatoes, or even pumpkin.
• Cooking the squash: Do not overcook the squash, as it tends to break down a bit in the sauce. You might end up with squash soup instead of stew if the pieces are overcooked.
• Snap Peas: no need to overcook. They are best when they are crunchy.
• Haitian Epis: If your Epis has sodium, reduce the amount of salt.
• Seasoning Blend: You can choose to add another seasoning blend that contains sodium to change the taste. A great option is a Jerk Seasoning, Cajun Seasoning or Baharat Seasoning or another of your choice.

What to Pair It With

• Steamed white or brown rice
• Rice and peas (Haitian or Jamaican-style)
• Boiled green bananas or plantains
• Cooked Quinoa, bulgur wheat, or millet
• Crisp green salad with a citrus vinaigrette

Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat on low heat in a saucepan. Add a splash of water if the sauce thickens too much.
• Freeze for up to 2 months in freezer-safe containers.

Conclusion

This hearty, flavorful oxtail dish brings the essence of Caribbean cooking to your kitchen — simple, soulful, and delicious. Whether you serve it with rice, provisions, or healthy grains, it’s the kind of meal that leaves everyone at the table satisfied. Don’t forget to customize it with your favorite heat level and savor the deep, rich flavors of slow-cooked perfection.

Enjoy every bite, and let this recipe become a new classic in your cooking repertoire!

Hearty Oxtail with Squash and Snap Peas

Tender oxtail simmered with squash and snap peas in a savory tomato sauce seasoned with Haitian epis—rich, hearty, and perfect for pairing with rice or root vegetables.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Main Course, Main Dishes

Cuisine Caribbean Fusion, Caribbean Inspired

Servings 6

Calories 649 kcal

Equipment

• Large Heavy-Bottom Pot, Dutch oven or stockpot
• Strainer or Fine-Mesh Sieve
• Large Skillet
• Cutting Board
• Sharp chef’s knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Tongs or Slotted Spoon
• Mixing bowl
• Ladle
• Airtight Storage Containers

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 3 lbs oxtail extra fat removed and cleaned with vinegar and water
• Juice of 1 fresh lemon
• 3 –4 tablespoons Haitian Epis
• 1/2 tablespoon seasoning salt or Maggi or low-sodium all-purpose seasoning or more to tase
• 2 tablespoons tomato paste
• 1/2 cup crushed tomatoes
• 1 large onion sliced or chopped
• 2 tablespoons oil grapeseed, avocado, or other neutral oil
• 2 cups butternut squash or sweet mama squash peeled and cubed
• 1 cups snap peas trimmed
• Salt and pepper to taste
• 1 –2 teaspoons Hot and Spicy Sauce optional
• Water enough to cover meat while cooking

Get Instant Help Shop Ingredients on Jupiter

Instructions

 

Clean and Season Oxtail:

• Wash the oxtail pieces with water and lemon juice or vinegar. Pat dry.
• Create your seasoning blend. Mix Haitian epis, seasoning salt or Maggi (or your preferred all-purpose seasoning), and let marinate for at least 30 minutes or overnight.

Cook the Oxtail:

• Place seasoned oxtail in a pot without water first. let cooked for 10-15 in the marinade. Add enough hot water to cover.
• Bring to a boil, reduce to simmer, and cook until tender (about 1.5 to 2 hours). Add more hot water if needed and adjust the seasoning.
• Once cooked, remove the oxtail from the cooking liquid. Set the cooking liquid aside.

Sauté for Color:

• In a large pan or Dutch oven, heat oil and tomato paste until dark red (do not burn).
• Add the cooked oxtail and sauté to coat and develop a rich color.

Build the Sauce:

• Add crushed tomatoes and sliced onions. Cook for 5–7 minutes.

Add the Vegetables:

• Add cubed squash first, stirring to combine. After about 10–15 minutes, add snap peas.
• Pour in strained cooking liquid until everything is just covered.

Simmer and Season:

• Cook on low heat until squash is tender and snap peas are just cooked but still crisp.
• Adjust seasoning with salt, pepper, or a teaspoon of NouBess Hot and Spicy Sauce.

Serve:

• Serve hot with rice, quinoa, or bulgur wheat.
• For a traditional twist, pair with boiled plantains, yuca, Caribbean yam, or sweet potatoes.

Notes

Tips and Notes

• Don’t skip the marinade. The longer the oxtail sits with the epis and seasoning, the more flavor it absorbs.
• Strain the cooking liquid to avoid grit or impurities.
• Don’t overcook the snap peas. Add them near the end so they stay crisp.
• Oil matters. Use neutral oils like grapeseed or avocado oil — avoid olive oil as it won’t sear the meat as well.
• No squash? Use carrots, sweet potatoes, or even pumpkin.
• Cooking the squash: do not overcook the squash as they tend to break down a bot in the sauce. You might end up with squash soup instead of stew if the pieces are overcooked.
• Snap Peas: no need to overcook. They are best when they are crunchy.
• Haitian Epis: If your Epis has sodium, reduce the amount of salt.
• Seasoning Blend: You can choose to add another seasoning blend that contains sodium to change the taste. A great option is a Jerk Seasoning, Cajun Seasoning or Baharat Seasoning or another of your choice.

What to Pair It With

• • Steamed white or brown rice

• • Rice and peas (Jamaican-style)

• • Boiled green bananas or plantains

• • Quinoa, bulgur wheat, or millet

• • Crisp green salad with a citrus vinaigrette

Storage

• • Store leftovers in an airtight container in the fridge for up to 4 days.

• • Reheat on low heat in a saucepan. Add a splash of water if the sauce thickens too much.

• • Freeze for up to 2 months in freezer-safe containers.

Nutrition

Calories: 649kcalCarbohydrates: 11gProtein: 72gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 249mgSodium: 1093mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 5276IUVitamin C: 24mgCalcium: 93mgIron: 10mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword beef oxtail, Caribbean oxtail stew, Caribbean Recipes, Haitian oxtail recipe, Haitian Recipes, Oxtail and snap peas, Oxtail with squash

Tried this recipe?Let us know how it was!

Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!

Kitchen EssentialsKitchen Essentials: Want to make baking easier? Check out the tools I use → Kitchen Essentials