New Oxtail Recipe by Keith Lorren

Hundreds of thousands of people all over the world have watched and loved my original oxtail recipe and I wanted to make it even better! Here is the full recipe. Hope you enjoy it even more!



  • 5 lbs of cleaned, fat trimmed oxtail
  • Keith Lorren's Oxtail & Beef Stew Seasoning
  • 1 tbsp Keith Lorren's Beef Bouillon
  • 1 tablespoon Keith Lorren Chicken Bouillion
  • Keith Lorren Seasoned Sea Salt to Taste
  • 1/4 cup dark thick soy sauce
  • 1/4 cup oil for pot
  • 1 tablespoon dark brown sugar for browning
  • 1 tablespoon dark brown sugar for balancing flavor
  • 2-3 teaspoons allspice berries
  • 1/2 cup ketchup
  • 4-6 cups water
  • Splash of evaporated milk (to cancel any bitterness) optional
  • 2 cans of butter beans (drained & rinsed)
  • 3 sliced carrots
  • 1 red bell pepper / 1 bunch of scallions  sautéed for garnish
  • 1 green scotch bonnet pepper for scenting


  • 1 bunch fresh scallions
  • 6 garlic cloves
  • 3 inch piece of ginger
  • 1 yellow scotch bonnet pepper
  • 2 tablespoons fresh thyme
  • 1 large onion
  • 1 green bell pepper


  • 1 1/2 all purpose flour
  • Keith Lorren Seasoned Sea Salt
  • Splash of beef fat skimmed from oxtail pot
  • 1/2 cup of water or more to form dough


***Coconut steamed Rice***

2 cups Jasmine Rice

2 cups coconut milk

2 cups Water


Sprig Thyme/Bay Leaf

1 smashed Garlic Clove

1 whole scallion

2 cloves/4 allspice berries

Sprinkle of Keith Lorren All Purpose Seasoning

Sprinkle of Keith Lorren Chicken Bouillion

Squeeze of Lime Juice

1 tablespoon Sugar

2 tablespoons butter



1) Rub oxtails with 1 Lime and squeeze juice over meat. Season and marinade oxtails with Soy sauce, Keith Lorren Oxtail Seasoning, fresh Lime juice, Beef Bouillion, Seasoned Salt, and Black pepper. Marinade overnight

2) make seasoning paste by adding ingredients into a blender

3) make browning caramel by adding 1 heaping tablespoon of dark brown sugar in a pot with a drizzle of oil. stir to prevent burning. when sugar turns dark brown add 1/2 cup of water and cook until sugar dissolves.

4) add oxtail and cook for 10 minutes

5) add seasoning paste, ketchup, and water.

6)cook for 2 hours and re season with chicken bouillion, salt, pepper, Oxtail Seasoning. Skim 1/2 of of the fat that develops on top of the pot. Reserve fat for sauteeing and making dumplings.Make dumplings by mixing dumpling ingredients and kneading until smooth and elastic. Add carrots, dumplings.

7) At the 2 1/2 hour mark or at 3 hour mark, sautee red bell pepper, scallions, and add to pot