If you’ve ever craved something deeply comforting, rich in flavor, and wonderfully hearty, then this Jamaican Oxtail Stew with Butter Beans Recipe is about to become your new go-to dish. Imagine tender, slow-cooked oxtail simmered in a luscious sauce infused with fragrant thyme, bold Scotch bonnet pepper, and earthy pimento seeds, all perfectly complemented by creamy butter beans. This stew truly captures the soul of Jamaican cuisine and delivers a meal that feels like a warm embrace on a plate.
Ingredients You’ll Need
Every ingredient in this recipe plays a special role, from building up layers of flavor to providing texture and color. The list might look simple, but trust me, each one is essential to get that authentic taste you’ll adore.
- Oxtail: The star of the dish, trimmed of excess fat, adds rich and gelatinous texture.
- Browning sauce: Boosts the beautiful dark color and depth of flavor in the stew.
- Soy sauce and Worcestershire sauce: Provide savory umami notes and a hint of sweetness.
- All-purpose seasoning, salt, black pepper, garlic powder, onion powder: Carefully balanced spices that create a perfect savory base.
- Fresh thyme leaves and green onions: Offer fresh herbal brightness and a subtle oniony bite.
- Scotch bonnet pepper: Adds authentic Jamaican heat and that signature fruity spice.
- Chopped onion and minced garlic: Essential aromatics that bring warmth and depth.
- Vegetable oil: For searing the oxtail to lock in juices and develop flavor.
- Beef broth: The simmering liquid that infuses the meat and melds all flavors.
- Ketchup: Adds a touch of sweet tang that balances the savory elements.
- Butter beans: Creamy beans that gently thicken the stew and add comfort food appeal.
- Pimento seeds (allspice berries): Impart a warm, aromatic spice uniquely associated with Caribbean cooking.
How to Make Jamaican Oxtail Stew with Butter Beans Recipe
Step 1: Marinate the Oxtail
Start by placing those oxtail pieces in a large bowl and coating them lovingly with the browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black and garlic powders, onion powder, thyme, green onions, Scotch bonnet pepper, chopped onion, and minced garlic. Mix everything thoroughly so each piece swells with flavor. For best results, let the meat soak in these seasonings for at least 2 hours, but overnight is even better. This step tenderizes the meat and sets the stage for those deep, complex flavors.
Step 2: Sear the Oxtail
Heat your vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated oxtail pieces carefully—don’t crowd the pot—to get each piece beautifully browned on all sides. This browning locks in the juices and adds a delicious caramelized note that makes the stew extra savory and satisfying.
Step 3: Simmer the Stew
Once seared, pour in the beef broth along with ketchup and pimento seeds. Scrape the bottom of the pot to lift any fond left by the browning; these browned bits are pure flavor gold. Bring everything to a boil before lowering the heat to a gentle simmer. Cover your pot and let it bubble away for about 2.5 to 3 hours, turning occasionally. You’re looking for that fall-off-the-bone tenderness that makes oxtail stew so beloved. If it looks too dry, just add a bit more broth or water to keep the meat mostly covered.
Step 4: Add Butter Beans and Final Simmer
About 20 minutes before the end of cooking, gently fold in the drained and rinsed butter beans. Let the stew simmer uncovered so the sauce thickens and the flavors concentrate. The butter beans bring a creamy texture and gentle sweetness that balances the rich meat perfectly.
How to Serve Jamaican Oxtail Stew with Butter Beans Recipe
Garnishes
To brighten up the plate, sprinkle freshly chopped green onions or some fresh thyme leaves over the stew. These little green touches add a pop of color and a fresh herbal aroma that makes every spoonful even more inviting.
Side Dishes
This stew shines best when served alongside fluffy white rice or traditional Jamaican rice and peas, which soak up the rich sauce beautifully. For a fresh feel, a simple cabbage slaw or steamed vegetables offers a crisp contrast to the hearty stew.
Creative Ways to Present
Want to impress your friends or family? Serve this Jamaican Oxtail Stew with Butter Beans Recipe in rustic bowls accompanied by warm, crusty bread for soaking up every last drop. You can also present it over creamy mashed potatoes or even buttered noodles for a modern twist that still respects its comforting roots.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stew in an airtight container and keep it in the refrigerator. The flavors actually deepen overnight, making leftovers just as delicious—if not better—the next day. It will stay fresh for up to 3 days.
Freezing
This stew freezes wonderfully, making it an ideal meal prep option. Portion it into freezer-safe containers or heavy-duty bags, leaving a bit of space for expansion. It keeps well for up to 3 months without any loss in flavor or texture.
Reheating
Reheat gently on the stovetop over low heat to preserve the tender meat texture and thick sauce. Add a splash of broth or water if the stew feels too thick. Avoid microwaving directly from frozen for the best results; thaw in the fridge overnight first.
FAQs
Can I use a different type of beans instead of butter beans?
Absolutely! While butter beans provide a creamy texture and mild flavor that pairs beautifully with oxtail, you can substitute with lima beans or chickpeas if you prefer.
Is Scotch bonnet pepper very spicy?
Scotch bonnet peppers pack some heat but also bring a fruity undertone that’s signature to Jamaican cooking. If you’re sensitive to spice, remove the seeds or substitute with a milder chili for a gentler heat.
How long does it take to cook oxtail until tender?
The slow simmer of about 2.5 to 3 hours is ideal to break down the tough collagen in oxtail, resulting in melt-in-your-mouth tenderness.
Can I prepare this recipe in a slow cooker?
Yes! After searing the oxtail, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until tender, adding butter beans in the last hour.
What can I serve instead of rice with this stew?
Besides rice, mashed potatoes, creamy polenta, or buttered noodles all make delicious bases that soak up the stew’s rich sauce perfectly.
Final Thoughts
There’s something truly special about the way this Jamaican Oxtail Stew with Butter Beans Recipe combines rich, savory flavors with melt-in-your-mouth tenderness and creamy beans. Whether you’re feeding a family, hosting friends, or simply craving a soulful meal, this dish delivers hearty satisfaction every time. Take your time with the marinating and slow cooking—it’s worth every delicious minute. Go ahead, dive in and savor a bowl of Jamaican comfort food at its very best.
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Jamaican Oxtail Stew with Butter Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
This authentic Jamaican Oxtail recipe is a rich, flavorful stew featuring tender oxtail slowly simmered with aromatic herbs, spices, and butter beans. Marinated in a blend of browning sauce, soy sauce, and traditional seasonings, the meat becomes irresistibly tender and packed with Caribbean flair. Perfectly suited for a comforting main course, this dish is traditionally served over rice and showcases the depth of Jamaican cuisine.
Ingredients
Meat and Marinade
- 2 ½ pounds oxtail, trimmed of excess fat
- 1 tablespoon browning sauce
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh thyme leaves
- 2 green onions, chopped
- 1 Scotch bonnet pepper, chopped (seeds removed for less heat)
- 1 medium onion, chopped
- 3 cloves garlic, minced
Cooking and Flavoring
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 can (15 oz) butter beans, drained and rinsed
- 6–8 pimento seeds (allspice berries)
Instructions
- Marinate the Oxtail: In a large bowl, combine the oxtail with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black pepper, garlic powder, onion powder, fresh thyme, green onions, Scotch bonnet pepper, chopped onion, and minced garlic. Mix well to coat all pieces evenly. Cover and refrigerate for at least 2 hours, preferably overnight to allow flavors to permeate.
- Sear the Oxtail: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated oxtail pieces in batches, searing them until browned on all sides to develop flavor and seal in juices. Remove and set aside.
- Add Liquids and Simmer: Pour beef broth and ketchup into the pot, adding pimento seeds. Scrape the bottom of the pot to release any browned bits for extra flavor. Return the oxtail to the pot, bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring occasionally. Add additional broth or water as needed to keep the oxtail mostly submerged.
- Add Butter Beans: During the last 20 minutes of cooking, stir in the drained and rinsed butter beans. Continue simmering uncovered, allowing the sauce to thicken to a rich consistency.
- Serve: Once the meat is tender and the sauce thickened, serve hot over steamed rice or your preferred side dishes for an authentic Jamaican meal.
Notes
- For enhanced richness, use a mix of beef broth and water in the cooking liquid.
- The Scotch bonnet pepper adds authentic heat and flavor; adjust or omit according to your spice preference.
- Browning sauce contributes to the deep color and flavor; both store-bought and homemade versions work well.
- Keeping the pot covered during simmering helps tenderize meat while uncovered cooking towards the end thickens the sauce.
