Description
This authentic Jamaican Oxtail recipe offers a rich and flavorful Caribbean stew featuring tender, slow-braised oxtail simmered with aromatic spices, butter beans, and a hint of heat from Scotch bonnet pepper. Perfect for a comforting main course, it pairs wonderfully with rice and peas or white rice.
Ingredients
Scale
Oxtail and Marinade
- 2 ½ pounds oxtail, cut into segments
- 1 tablespoon browning sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons all-purpose seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 green onions, chopped
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 Scotch bonnet pepper, whole or chopped (optional for heat)
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- 1 can (15 oz) butter beans, drained and rinsed
Instructions
- Season and marinate the oxtail: In a large bowl, combine the oxtail pieces with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly to coat evenly. Cover and let marinate for at least 2 hours, preferably overnight, to develop deep flavors.
- Brown the oxtail: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the oxtail pieces on all sides, creating a caramelized crust. Once browned, set the oxtail aside on a plate.
- Sauté aromatics: In the same pot, add the chopped onion, minced garlic, and green onions. Sauté for 2 to 3 minutes until fragrant and softened, scraping up any browned bits from the bottom to add flavor.
- Combine ingredients and simmer: Return the browned oxtail to the pot. Add thyme, Scotch bonnet pepper (whole or chopped), beef broth, ketchup, and brown sugar. Stir to combine. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
- Add butter beans and finish cooking: About 20 minutes before the end of cooking, stir in the drained and rinsed butter beans. If the Scotch bonnet was left whole, remove it now to control the heat. Continue cooking uncovered if you desire a thicker sauce, allowing it to reduce.
- Final touches: Skim off any excess fat from the surface before serving. Serve hot, ideally with rice and peas or white rice for a traditional Jamaican meal.
Notes
- Serve with rice and peas or white rice to complete the traditional Jamaican meal.
- For a thicker, more concentrated sauce, remove the pot lid during the last 30 minutes of cooking to allow the stew to reduce.
- Adjust the heat level by using more or less Scotch bonnet pepper, or omit it if you prefer no heat.
