Authentic Jamaican Oxtail Stew with Butter Beans
Melt-in-your-mouth tender oxtails braised with butter beans in a deeply flavorful, aromatic spiced Caribbean gravy.
Ingredients
For the Oxtail Marinade
- 1.5 kg beef oxtail, trimmed
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp allspice berries (pimento), crushed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt and freshly cracked black pepper
For the Stew
- 2 tbsp vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 stalks green onions (scallions), chopped
- 1 Scotch bonnet pepper, whole
- 4 sprigs fresh thyme
- 3 cups beef broth
- 1 can (400g) butter beans, drained and rinsed
- 2 large carrots, sliced into thick rounds
Instructions
Season the Oxtails
Place the oxtail pieces in a large bowl. Add soy sauce, Worcestershire sauce, brown sugar, allspice, garlic powder, onion powder, paprika, salt, and pepper. Massage thoroughly and marinate for at least 1 hour.
Brown the Meat
Heat vegetable oil in a heavy Dutch oven over medium-high heat. Sear oxtail pieces in batches until deep golden brown on all sides (8-10 minutes). Remove and set aside.
Sauté Aromatics
In the same pot, sauté the chopped onion, scallions, and minced garlic for 3-4 minutes until softened and fragrant.
Braise the Stew
Return oxtails to the pot. Pour in beef broth. Add thyme sprigs and whole Scotch bonnet pepper. Bring to a boil, reduce heat to low, cover, and simmer gently for 2 hours.
Add Carrots and Butter Beans
Add sliced carrots and drained butter beans. Simmer uncovered for an additional 25-30 minutes until carrots are tender and the gravy thickens into a rich, glossy sauce.
Rest and Serve
Discard the Scotch bonnet pepper and thyme sprigs. Skim any excess surface oil and serve hot with Jamaican rice and peas and fried plantains.
Nutrition Facts
* Based on a 2,000 calorie diet.