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Jamaican Oxtail Stew with Butter Beans

A rich and comforting Jamaican stew featuring tender oxtail and hearty butter beans, served over rice for the ultimate satisfying meal.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Jamaican
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb oxtail, cut into pieces
  • 1 tablespoon browning sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground allspice
  • 2 tablespoons vegetable oil For browning the oxtail.
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 whole Scotch bonnet pepper, seeded and chopped Very hot; handle with care.
  • 3 cups beef broth
  • 3 sprigs fresh thyme
  • 1 can (15 oz) butter beans, drained Can substitute with kidney beans.
  • as needed Cooked rice, for serving White rice pairs well with the stew.

Method
 

Preparation
  1. Rinse the oxtail, then pat it very dry to ensure a good browning.
  2. Stir together the browning sauce, Worcestershire sauce, soy sauce, salt, black pepper, and allspice.
  3. Rub this mixture over every piece of oxtail until well coated.
Browning the Meat
  1. Heat the vegetable oil in a large heavy pot over medium-high heat.
  2. Brown the oxtail on all sides until deep brown, working in batches if necessary.
Adding Aromatics
  1. Add the chopped onion, minced garlic, and Scotch bonnet pepper to the pot.
  2. Cook for about 3 to 4 minutes, stirring often until the onion turns translucent.
Simmering
  1. Pour in the beef broth and tuck in the thyme sprigs.
  2. Bring to a boil, then reduce heat to a gentle simmer.
  3. Cover and cook for about 2 1/2 hours, or until the meat is fork-tender.
Adding Butter Beans
  1. Stir in the drained butter beans and simmer for an additional 30 minutes, uncovered.
  2. Remove thyme stems and serve the stew hot over rice.

Notes

This stew works well for make-ahead meals and tastes even better the next day. Let cool before storing. Can be refrigerated for up to 4 days or frozen for up to 3 months.