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Glossy Jamaican oxtail stew with butter beans served beside rice and peas.

Jamaican Oxtail Stew

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Tender oxtail braised with butter beans, thyme, allspice, carrots, and a rich Jamaican-style gravy.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Oxtail and Seasoning
  • 3 lb oxtail pieces trimmed
  • 1 tbsp browning sauce
  • 2 tbsp neutral oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp allspice berries lightly crushed
  • 2 sprigs fresh thyme
  • 2 cups beef stock
  • 2 tbsp ketchup
  • 2 medium carrots cut into chunks
  • 1 can butter beans 15 oz can, drained
  • 1 pepper Scotch bonnet left whole for mild heat
  • salt and black pepper to taste

Equipment

  • Dutch oven
  • Tongs
  • Chef's knife
  • Wooden spoon
  • Ladle

Method
 

Brown the Oxtail:
  1. Pat the oxtail dry and season with salt and pepper. Toss with the browning sauce.
  2. Heat the oil in a Dutch oven. Brown the oxtail in batches, then transfer it to a plate.
Build the Stew:
  1. Cook the onion in the same pot until soft. Add the garlic, ginger, allspice, and thyme and cook for 1 minute.
  2. Return the oxtail to the pot. Add the stock, ketchup, carrots, and Scotch bonnet. Bring to a simmer.
Braise and Finish:
  1. Cover and simmer gently for 2 1/2 to 3 hours, turning the pieces occasionally, until fork-tender.
  2. Stir in the butter beans during the final 15 minutes. Remove the thyme stems and Scotch bonnet, adjust seasoning, and serve.

Nutrition

Calories: 610kcalCarbohydrates: 24gProtein: 43gFat: 39gSaturated Fat: 15gCholesterol: 165mgSodium: 890mgFiber: 7gSugar: 7g

Notes

  • For a faster version, use a pressure cooker and follow its beef-braise timing.
  • Keep the Scotch bonnet whole for aroma without making the gravy overwhelmingly hot.