Jamaican Oxtail Stew with Butter Beans
A hearty Jamaican oxtail stew slow-braised to tender perfection, featuring rich spices, sweet butter beans, and fresh seasonal vegetables for a comforting weeknight meal.
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Overview
This Jamaican Oxtail Stew with Butter Beans is a deeply flavorful and comforting dish, perfect for cooler evenings or when you crave rich, hearty food. The oxtail is slow-braised until meltingly tender in a fragrant blend of Caribbean spices and herbs. Sweet butter beans add creamy texture and body, while seasonal vegetables brighten and balance the dish.
Why you’ll love it
- Authentic Caribbean flavor with warming spices like allspice and thyme.
- Nutritious and filling, packed with protein and fiber from beef and beans.
- Slow braising creates tender meat that falls off the bone.
- Versatile meal that pairs beautifully with rice, dumplings, or bread.
Ingredient notes
- Oxtail: Look for fresh, well-trimmed oxtail pieces from a reputable butcher. The marbled fat and bone marrow enhance the stew's richness.
- Butter beans: Also known as lima beans, canned are convenient but dried soaked beans bring best texture and flavor.
- Seasonal vegetables: Use any on-hand hearty vegetables such as carrots, bell peppers, scotch bonnet pepper (for authentic heat), and green beans.
- Spices and herbs: Traditional Jamaican flavors include allspice (pimento berries), thyme, scallions, and garlic.
Serving & storage
- Serve this stew hot with steamed white rice, fried dumplings, or crusty bread to soak up the sauce.
- Leftovers keep well in the fridge for 3–4 days in an airtight container. Flavors improve after resting overnight.
- You can freeze the stew for up to 3 months; thaw fully before reheating gently on the stove.
- Ensure the stew is reheated to at least 74°C (165°F) internal temperature for safe consumption.
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Chef tips
- For richer flavor, marinate the seasoned oxtail pieces in the fridge overnight before cooking.
- When browning the meat, don’t overcrowd the pot to achieve a good sear and caramelization.
- Use dried butter beans soaked overnight if possible for better texture, but canned is a convenient alternative.
- Remove scotch bonnet peppers before serving to control heat; leave them whole during cooking to infuse flavor without overpowering.
- Slow braising on low heat is key for tender meat, so be patient for best results.
Ingredients
- 1.5 kgoxtail, cut into chunks
- 2 tbspvegetable oil
- 1 largeonion, chopped
- 4 clovesgarlic, minced
- 3scallions, sliced
- 2 tspfresh thyme leaves
- 2 tspallspice (pimento berries)
- 2scotch bonnet peppers, whole or halved (optional)
- 400 gcanned butter beans, drained and rinsed (or 250 g dried soaked overnight)
- 300 gcarrots, peeled and sliced
- 150 ggreen beans, trimmed and cut
- 2 tbsptomato paste
- 500 mlbeef broth or water
- 250 mlcoconut milk
- 1 tbspbrown sugar
- to tastesalt and freshly ground black pepper
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories520
- Protein38 g
- Carbs25 g
- Fat27 g
Step-by-step
Step 1
Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail pieces in batches until deep golden on all sides, about 5 minutes per batch. Remove and set aside.Step 3
In the same pot, reduce heat to medium. Add the chopped onion, garlic, and scallions. Sauté until softened and fragrant, about 5 minutes.Step 4
Stir in the fresh thyme leaves, allspice, and tomato paste. Cook for another 2 minutes to release the aromas.Step 5
Return the browned oxtail pieces to the pot. Add the scotch bonnet peppers, carrots, green beans, and butter beans. Pour in the beef broth and coconut milk. Stir in the brown sugar.Step 6
Bring the stew to a gentle boil, then reduce to low heat. Cover and simmer very gently for 3 hours, turning the oxtail once or twice, until the meat is tender and falling off the bone.Step 7
Uncover and season the stew with additional salt and pepper to taste. If the sauce is too thin, increase heat and reduce uncovered for 10-15 minutes until thickened.Step 8
Remove the whole scotch bonnet peppers before serving. Serve the stew hot over steamed rice or with fried dumplings.
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