Oxtail and Haitian rice and beans.

Obakeng’s (my husband) favorite food is oxtail with rice and beans. This man would eat it every day if I allowed it. So, this past weekend I decide to make some for him since he’s been begging for it for the past three weeks. The dish came out so well that I had to share it.

What you will need.
*2 lbs of Oxtail
*1 lime
*1 Sour Orange
*1/2 cup of Vinegar
*1 large carrot
*1 Onion
*Curly leaf parsley
*2 Cups of rice
*2 Cups of dry beans
*2 Garlic cloves
*Adobo, garlic powder, all spice, Dragon breath seasoning, Oxtail seasoning, salt
*Creamed coconut

How I prepared the meat
The night before I defrosted the oxtail. I poured some vinegar and squeezed some lime juice on it while it was defrosting.
*The following day, I scrubbed down the oxtail with 2 halves of sour orange (this step isn’t necessary but as a Haitian I must)
*Make sure to squeeze the excess sour orange juice before using to scrub down the meat.
Lime is on the left, sour orange is on the right
*Rinse the meat well after the scrubbing.
*Pour browning on the meat (this is used to give the meat its dark color)
*Spice the meat. I used a mixture of oxtail seasoning, garlic powder, adobo, and all spice.
*Allow the meat to marinate for at least 2 hours.
After the meat is done marinating, it must be browned before cooking it (this time I used a pressure cooker, I’ve done it in a slow cooker too).
*Brown the meat in a skillet (I like to use olive oil for the browning). You can also brown the meat in the pressure cooker. Make sure to not allow any of the liquids to get in while you are browning the meat.
Obakeng browning the meat
*After you’ve browned all the meat place it in the pressure cooker.
* Now pour in your veggies and herbs (I used butter beans, carrots, onion, thyme)
Vegetables I chopped up prior to browning the meat
All of the ingredients in the pressure cooker
*Pour in 4 cups of water.
*Add one teaspoon of Dragon Breath piman lakay (this is a Haitian spicy marinade)
*After all of your ingredients are in, close the pressure cooker based on its intructions. Make sure to follow the directions of your pressure cooker on how to cook food in it. We cooked our oxtail for 1.5 hours. It was falling off the bone, YUM!!!

Now for the rice and beans.
*Boil the red beans until they give in to slight pressure.
I boiled the beans for about 1 hour on high. I made sure to keep adding water in the pot so that it did not burn. I also I wanted to maintain at least 4 cups of water in the pot since I would be using this water later to cook the rice in. I added a clove of garlic and some salt to the water. Don’t use too much salt since you will adding some seasoning to the rice water
*After the beans are done cooking, separate the beans from the liquids (DO NOT throw out the water)
*In a separate pot pour in some oil (I use enough olive oil to cover the entire bottom of the pot in a thin coating), and your chopped up garlic (make sure to not let the garlic burn).
*Pour in the beans (without the water). I also like to add some dried baby shrimp (aka tri tri in Kreyol).
*Add in some adobo (season to taste) and your parsley and thyme.
*Stir then allow the mixture to cook for about 5 mins.
*Add in the left over liquids from the beans (about 4 cups). Allow to boil and then add in about a 1 inch wide piece of cream of cocoa. The white stuff is the creme of cocoa. Make sure to test the taste of the water just in case it may need some more seasoning (again spice to your taste)
*Once the creme of cocoa has melted completely pour in the rice.
I used Basmati rice.
I rinse the rice twice before adding it to the mixture.
*Boil on medium-high until 90% of the water has been absorbed.
OK, so this part may not appeal to some but this is how I’ve always seen rice prepared, therefore how I’ve always prepared it. This technique works very well so don’t knock it until you try it.
*Once the water has dried (there is no obvious boiling), cover the rice with a platic bag (this is called toufe) and put the heat on low. This will in effect steam the rice thus allowing it to cook more. I like my rice grains to be separate (non sticky) and this technique achieves very well.
*Allow the rice to cook for another 45 minutes. The rice will look like this when it’s finished.

Now together!



  1. Emmy said,

    August 24, 2010 at 12:42 am

    Looks delicious! *mouth watering*

  2. Sandra said,

    August 24, 2010 at 3:18 am

    OMG thought I was the only Haitian that made oxtail the Jamaican way lol. I pride myself on my tender, delicious oxtail but I will have to try you recipe. Your dish looks amazing!!!

  3. Haj said,

    August 24, 2010 at 11:39 am

    The dish looks amazing. I have a question….the butter beans that you put in the pressure cooker was it canned beans or the dried beans?

    • August 24, 2010 at 11:59 am

      Thank! I used canned beans this time. I couldn’t find any dry beans in the supermarkets.

      • haj said,

        September 7, 2010 at 3:43 pm

        Thanks for responding. Another question about the beans. If you put canned beans in the pressure cooker wont it make it mushy?

      • September 11, 2010 at 12:56 pm

        Hey! Actually they manage to remain firm in the cooker. I wouldn’t recommend putting raw beans in there.

  4. Vanessa said,

    September 10, 2010 at 3:10 pm

    What do you mean when you said pour browning on the meat? I am American and have no idea what that mean LOL!!!

    I wanna make this for my upcoming cooking contest my brother and I have. Hes gonna be maaaad LOL!!

    I like your blog!

    • September 11, 2010 at 12:54 pm

      Browning is this very dark liquid that is poured over the meat. The name on the bottle says browning. You should be able to find it in the ethnic section of your supermarket.

      • rita johnson said,

        August 1, 2012 at 4:40 pm

        you can also find it ‘s name as gravy master or maggi seasoning in the spice or soup aile

  5. Racquel said,

    September 12, 2010 at 4:28 pm

    Wow!! This looks absolutley amazing, thanks for sharing. I’ve been looking for the perfect rice and bean and oxtail recipe and I think I’ve just found it!! Now I know the insider secrets! Lol

  6. Amina said,

    September 21, 2010 at 9:54 pm

    Je m’invite a diner? miam miam!!

  7. nikki said,

    September 22, 2010 at 6:41 pm

    Thank you! I love oxtails.

  8. Ashh said,

    November 29, 2010 at 4:19 pm

    Oh my, I new I shouldn’t have
    looked at this!! It’s been a long time since I’ve had oxtail and now I’m craving it! Gotta love Haitian food.

  9. Jean Raymond Lafontant said,

    June 18, 2011 at 4:30 pm

    You said to put a plastic bag over the rice once the water boils down, is’nt the plastic bag going to melt inside the pot? I’m also a very good cook, and i cook my rice exactly the same way, but i never heard of the plastic bag before. For me the pot cover is enough to steam (toufe) the rice.

    • June 22, 2011 at 11:14 am

      Hey Jean,
      No, the plastic bag will not melt. When you are going to “toufe” the rice it should be always be done on low heat. The purpose of the bag is to keep the moisture from escaping while still allowing the rice to cook without becoming mushy. I love using this method when I want my rice grains to be separate (not sticky) aka “grenen”.


      • rita johnson said,

        August 1, 2012 at 4:35 pm

        I use par boiled rice

  10. Flyygyrl said,

    August 25, 2011 at 11:09 pm

    Thanks for the tip about the plastic bag. I will have to try it

  11. November 12, 2011 at 5:22 pm

    I really need to invest in a pressure cooker.

  12. Mistiq said,

    January 17, 2012 at 11:56 pm

    Yum… Your recipe sounds great & it looks so very delicious. I’ve never made or eaten Ox Tails before, however I have a new friend that is Haitian & he loves Ox Tails, beans & rice. I so want to hit it out of the park & your recipe looks like it will. Thanx

    P.S. I don’t have a pressure cooker, can you recommend something else?

    • Rita Johnson said,

      August 1, 2012 at 4:44 pm

      You have to get 1.great for quick and if there is a bone in the meat you can eat it lol

  13. Tina T said,

    April 12, 2016 at 2:03 am

    I made this for dinner and OMG just delicous! Thank you for sharing it and I used a grapefruit cause I didn’t have a sour orange to scrub the meat.
    5 Stars *****

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: