Plant-Based Oxtail Stew: A Caribbean Classic, Reimagined
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The Most Beloved Caribbean Dish, Made Plant-Based
Oxtail stew is the crown jewel of Caribbean comfort food — slow-braised, fall-apart tender, with a thick, glossy gravy that's deeply savory and warming. It's the dish that fills the house with an irresistible aroma and brings everyone to the table.
This plant-based version captures every bit of that soul using jackfruit and mushrooms as the base, slow-cooked in a rich gravy seasoned with MIOSE SPICE Da Best Premium Seasoning and MIOSE SPICE Caribbean All-Purpose Seasoning. The result is a stew that's hearty, deeply flavored, and completely meat-free.
The Seasoning Duo That Makes It Work
This recipe calls for two MIOSE SPICE blends working in tandem:
- Da Best Premium Seasoning — builds the savory, herby backbone of the gravy
- Caribbean All-Purpose Seasoning — adds the warm, aromatic depth that defines Caribbean braised dishes
Together they replicate the complex, layered flavor that traditionally comes from hours of marinating and slow-cooking meat.
Ingredients
- 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
- 8 oz cremini or portobello mushrooms, roughly chopped
- 1 can (15 oz) butter beans, drained
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp soy sauce or coconut aminos
- 1½ tsp MIOSE SPICE Da Best Premium Seasoning
- 1½ tsp MIOSE SPICE Caribbean All-Purpose Seasoning
- 3 sprigs fresh thyme
- 1 whole scotch bonnet pepper (do not pierce for mild heat)
- 2 tbsp coconut oil
- 1 tsp browning sauce (optional, for color)
- Salt and pepper to taste
Step-by-Step Instructions
- Marinate the jackfruit. Toss shredded jackfruit with Da Best and Caribbean All-Purpose Seasoning, soy sauce, and half the garlic. Let marinate at least 30 minutes (overnight is best).
- Brown the base. Heat coconut oil in a heavy pot or Dutch oven over medium-high heat. Add onion and cook 4–5 minutes. Add remaining garlic and cook 1 minute. Add jackfruit and mushrooms and cook 6–8 minutes, stirring occasionally, until lightly browned.
- Build the gravy. Stir in tomato paste and cook 2 minutes. Add vegetable broth, browning sauce (if using), thyme, and scotch bonnet. Stir to combine.
- Slow simmer. Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes, stirring occasionally, until the gravy thickens and the jackfruit is very tender.
- Add butter beans. Stir in butter beans in the last 10 minutes of cooking. Remove thyme sprigs and scotch bonnet before serving.
- Serve. Ladle over white rice or with hard dough bread for a full Caribbean spread.
Tips & Variations
- Slow cooker: After browning, transfer everything to a slow cooker and cook on low for 6–8 hours for even deeper flavor.
- Richer gravy: Add 1 tbsp of red wine or balsamic vinegar with the broth for extra depth.
- Kidney beans: Swap butter beans for kidney beans for a more traditional Caribbean stew profile.
- Serving ideas: Pairs beautifully with rice and peas, steamed cabbage, or fried plantains.
Frequently Asked Questions
What does jackfruit taste like in this stew?
Young green jackfruit has a neutral, slightly savory flavor and a fibrous texture that mimics braised meat remarkably well. Once it absorbs the seasoning and gravy, it's deeply satisfying.
Can I make this ahead?
Absolutely — this stew improves overnight as the flavors deepen. Store in the fridge for up to 5 days or freeze for up to 3 months.
Where can I find young green jackfruit?
Most Asian grocery stores carry it canned. It's also increasingly available at mainstream supermarkets and online.
Shop the Seasonings Used in This Recipe
Build bold, authentic Caribbean flavor with MIOSE SPICE Da Best Premium Seasoning and MIOSE SPICE Caribbean All-Purpose Seasoning — the duo that makes this stew unforgettable.