Traditional Jamaican Oxtail Stew
Slow-braised oxtail with butter beans, allspice, and scotch bonnet peppers.
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Ingredients
- 3 pounds Oxtail, cut into 1.5-inch pieces
- 2 tablespoons Vegetable oil
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Allspice berries, crushed
- 4 stems Fresh thyme sprigs
- 1 piece Scotch bonnet pepper, kept whole
- 4 cloves Garlic cloves, minced
- 3 stalks Green onions, chopped
- 4 cups Beef broth
- 15 ounces Canned butter beans, drained and rinsed
Instructions
- 1
Season the oxtail with soy sauce, Worcestershire sauce, garlic, and crushed allspice; marinate for at least 2 hours or overnight.
- 2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and add the brown sugar, stirring until it melts and turns dark brown.
- 3
Add the oxtail pieces to the pot and sear on all sides until deeply browned, working in batches if necessary to avoid crowding.
- 4
Pour in the beef broth and add the thyme sprigs, green onions, and the whole scotch bonnet pepper, ensuring the liquid covers the meat.
- 5
Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer for 2.5 to 3 hours until the meat is tender and pulling away from the bone.
- 6
Carefully remove the scotch bonnet pepper and thyme stems, then stir in the butter beans.
- 7
Simmer uncovered for an additional 15-20 minutes to allow the gravy to thicken and the beans to absorb the flavors.
- 8
Taste and adjust salt and pepper before serving hot over coconut rice and peas.
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