Authentic Jamaican Oxtail Stew with Butter Beans
A rich, deeply flavorful Caribbean classic featuring tender, melt-in-your-mouth braised oxtail coated in a savory, aromatic gravy with creamy butter beans, fresh thyme, allspice, and Scotch bonnet pepper.
Ingredients
- •3 lb beef oxtail, trimmed of excess fat and cut into segments
- •1 tablespoon Jamaican browning sauce
- •1 tablespoon dark soy sauce
- •1 tablespoon Worcestershire sauce
- •1 tablespoon brown sugar
- •1 teaspoon allspice berries (pimento), lightly crushed
- •6 garlic cloves, finely minced
- •1 tablespoon fresh ginger, grated
- •1 medium yellow onion, chopped
- •4 stalks scallions (green onions), chopped
- •6 sprigs fresh thyme sprigs
- •1 Scotch bonnet pepper, left whole
- •1 tablespoon tomato paste
- •3 cups beef broth (low sodium)
- •15 oz canned butter beans, drained and rinsed
- •2 tablespoon vegetable oil
- •1.5 teaspoon kosher salt
- •1 teaspoon freshly cracked black pepper
Instructions
- 1.
Rinse oxtail pieces with cold water and lime juice or vinegar if desired, then pat thoroughly dry with paper towels.
- 2.
In a large mixing bowl, combine the oxtail with browning sauce, dark soy sauce, Worcestershire sauce, brown sugar, crushed allspice, minced garlic, grated ginger, chopped onion, scallions, thyme, salt, and black pepper. Massage the seasonings into the meat, cover tightly, and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 3.
Remove oxtail pieces from the marinade, scraping off and reserving the excess aromatics and marinade juices for later.
- 4.
Heat vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the oxtail pieces until deeply browned and caramelized on all sides, about 3 to 4 minutes per side. Transfer browned oxtail to a plate.
- 5.
Lower the heat to medium. Add the reserved marinade vegetables (onions, scallions, garlic, ginger) and tomato paste to the pot. Sauté for 2 to 3 minutes until fragrant and softened, stirring up any browned bits from the bottom.
- 6.
Return the oxtail and any accumulated juices to the pot. Pour in the beef broth until the meat is mostly submerged. Add the whole Scotch bonnet pepper (keep intact to control heat) and fresh thyme sprigs.
- 7.
Bring the liquid to a rolling boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 2.5 to 3 hours, stirring occasionally, until the meat is tender and easily pulling away from the bone.
- 8.
Gently fold in the drained butter beans. Simmer uncovered for an additional 20 to 30 minutes until the gravy thickens to a rich, glossy consistency and the beans are heated through and creamy.
- 9.
Carefully remove the whole Scotch bonnet pepper and woody thyme sprigs. Skim off excess surface oil if desired. Taste and adjust seasoning with salt and pepper before serving hot with traditional rice and peas.
Tips
- 💡Do not pierce or cut the Scotch bonnet pepper while braising if you want the authentic fruity flavor without overpowering heat. If you love spicy food, you can puncture it in the last 15 minutes of cooking.
- 💡Marinating the oxtail overnight is crucial for developing the deep, authentic Jamaican flavor profile and allowing the browning sauce and spices to permeate the meat.
- 💡If using a pressure cooker or Instant Pot, cook on high pressure for 45 minutes with a natural release, then add the butter beans and simmer on sauté mode for 10-15 minutes to reduce and thicken the gravy.
Recipe from TheCookbook.ai
Created by Basil Roux