Jamaican Oxtail Stew
This rich and deeply savory Jamaican oxtail stew is slow-braised with butter beans, allspice, and Scotch bonnet until the meat is fall-off-the-bone tender. It is a labor of love that rewards patience with one of the most satisfying dishes in Caribbean cuisine.
Fall-off-the-bone oxtail slow-braised in a rich Jamaican spiced gravy with butter beans.
Nutrition per serving
Ingredients
protein
legumes
aromatics
spices
seasoning
Instructions
Season and Brown the Oxtail
Coat oxtail pieces with allspice, browning sauce, salt, and pepper. Heat oil in a heavy-bottomed pot over high heat and brown the oxtail on all sides in batches for about 4 minutes per batch. Set aside.
Build the Braise
In the same pot, saute the onion until softened, about 3 minutes. Return the oxtail to the pot and add enough water to nearly cover the meat. Add the whole scotch bonnet peppers.
Slow Braise
Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, checking every 30 minutes and adding water as needed to maintain the braising level.
Add Beans and Finish
Add the drained butter beans to the pot and simmer uncovered for a final 20 minutes to thicken the gravy. Remove the scotch bonnet peppers before serving and taste for seasoning.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.