Jamaican Oxtail Stew with Butter Beans
In short: Oxtail browned and braised for hours with allspice, thyme and scotch bonnet, then finished with butter beans in a rich, glossy gravy. It takes about 4 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 4 h
- Resting
- 8 h
- Total
- 4 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Oxtail is a Sunday and holiday dish in Jamaica, and a plate of it with rice and peas counts as a real treat. The tail is cut into joints and seasoned overnight, browned hard in a pot, then simmered slowly with allspice, thyme and scallion until the meat slides off the bone. Butter beans go in near the end to thicken the gravy. Plan for a long cook, because the collagen in the bones is what makes the sauce silky.
Instructions
- Rinse the oxtail and pat it very dry. Mix it with the soy sauce, Worcestershire sauce, salt, pepper, allspice, garlic, thyme, scallions and onion. Cover and refrigerate overnight.
- Heat the oil with the brown sugar in a heavy pot over medium heat until the sugar melts and turns deep amber, about 2 minutes. Move quickly so it does not burn.
- Lift the oxtail out of the marinade, keeping the onion mixture in the bowl. Brown the oxtail in two batches, 8 to 10 minutes per batch, turning until dark on all sides. Set aside.
- Add the onion mixture and the tomato paste to the pot and cook for 2 minutes, scraping up the browned bits.
- Return the oxtail to the pot. Pour in enough hot water to nearly cover it and add the whole scotch bonnet. Bring to a boil, then cover and simmer on low for 2 1/2 to 3 hours, topping up with hot water when the level falls below the meat.
- Add the carrots and cook for 30 minutes more, until the meat pulls easily from the bone with a fork.
- Stir in the butter beans and simmer uncovered for 15 minutes so the gravy thickens and turns glossy. Mash a few beans against the pot to thicken it further.
- Skim the fat from the surface, lift out the scotch bonnet, and serve over rice.
Tips
- A pressure cooker cuts the braise to about 50 minutes at high pressure. Add the carrots and beans afterward and simmer them for 15 minutes in the open pot.
- Make it a day ahead. Chilling lets the fat set on top so you can lift it off in one piece, and the gravy tastes richer the next day.
Questions and answers
Why is my oxtail still tough?
It needs more time. Oxtail is mostly bone and connective tissue and takes about 3 hours of gentle simmering to turn tender. Keep the lid on, the heat low, and add hot water as needed.
Can I use a slow cooker for oxtail?
Yes. Brown the meat in a pan first, then cook it in a slow cooker on low for 8 to 9 hours. Add the carrots after 6 hours and the butter beans for the last 30 minutes.
What goes with Jamaican oxtail?
Rice and peas is the classic partner, with fried plantain and a simple cabbage slaw. Plain white rice also works well to catch the gravy.
How long does it take to make Jamaican Oxtail Stew with Butter Beans?
About 4 h 30 min in total: 30 min of preparation and 4 h of cooking.
How many calories are in Jamaican Oxtail Stew with Butter Beans?
About 410 kcal per serving, with 28 g of protein, 20 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 20 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
