Jamaican Stewed Oxtail With Butter Beans.
Learn how to make an authentic Jamaican stewed oxtail with butter beans, rich gravy, and deep Caribbean flavor. With easy step by step instructions from uncle Chris of CaribbeanPot.com
Ingredients
- 4 lbs oxtail trimmed
- 1 lemon juiced
- 3/4 teaspoon black pepper
- 1 tablespoon all-purpose seasoning
- 3/4 tablespoon salt
- 1 tablespoon dried garlic or garlic powder
- 1 tablespoon Caribbean browning
- 1 tablespoon dark soy sauce
- 1 teaspoon Worcestershire sauce
- 2 to 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 medium onion diced
- 5 to 7 sprigs thyme
- 4 large garlic cloves smashed
- 1 scotch bonnet pepper
- 2 thick slices ginger
- 2 scallions chopped
- 1 1/2 tablespoons Caribbean green seasoning
- 5 cups water
- 1 tablespoon brown sugar
- 5 to 9 pimento berries
- 1 can butter beans rinsed and drained
- 2 tablespoons parsley finely chopped
Instructions
- Wash the oxtail with lemon juice and cool water, trimming excess fat (discard). Rinse and pat dry. Lime juice (2 limes) or white vinegar (1 cup) will also work
- Season the oxtail with salt, black pepper, soy sauce, all-purpose seasoning, dried garlic, browning, and Worcestershire sauce. Mix well and marinate.
- Heat the oil in a heavy pot over medium heat and brown oxtail in batches for 4 to 6 minutes per batch. Remove and set aside.
- Lower heat, leave about one tablespoon oil, add tomato paste (for a bit of acidity and sweetness) , and cook for 2 to 3 minutes.
- Return oxtail to the pot and add onion, scallions, thyme, garlic, ginger, scotch bonnet, and green seasoning. Stir well.
- Increase heat, add water, bring to a boil, then add brown sugar and pimento berries while scraping the pot bottom.
- Cover partially and cook on low heat for about 2 hours 45 minutes until tender. Keep an eye on the liquid level and add more water if necessary. Older oxtail will (age of cow) take much longer to get tender, so adjust the cooking time accordingly.
- Add butter beans (rinsed) and cook for 15 minutes. Taste and adjust the salt to your liking.
- Remove thyme stems and pimento berries. Finish with parsley and turn off heat. Serve with Jamaican Rice and Peas, Coconut Rice, or Pigeon Peas Rice (aka gungo rice).
Video
Notes
Frequently Asked Questions
Why is my Jamaican stewed oxtail tough even after cooking for hours?Oxtail stays tough when it hasn’t been cooked long enough at a low temperature. It needs slow, gentle heat for the connective tissue to break down. High heat or rushing the process will tighten the meat instead of tenderizing it. How long does Jamaican stewed oxtail need to cook to get tender?
Most Jamaican stewed oxtail takes between 3 and 3 1/2 hours on low heat. Older oxtail can take longer. The meat should be soft and pulling away from the bone when ready. Do you have to brown oxtail before making Jamaican stewed oxtail?
Yes, browning is essential. It builds deep flavor and color in the gravy and prevents the stew from tasting flat or boiled. What does browning sauce do in a Jamaican stewed oxtail recipe?
Browning sauce adds color, slight bitterness, and depth to the gravy. It helps create that dark, rich look and taste associated with authentic Jamaican stewed oxtail. Can I make Jamaican stewed oxtail without browning sauce?
You can, but the stew will be lighter in color and slightly different in flavor. Properly browning the meat and tomato paste helps compensate, but traditional recipes usually include browning. Should oxtail be fully covered with water when stewing?
No. The liquid should come just up to the meat, not drown it. Oxtail releases liquid as it cooks, which helps form a rich, concentrated gravy. When do you add butter beans to Jamaican stewed oxtail?
Butter beans are added near the end of cooking, once the oxtail is tender. This prevents the beans from breaking apart while allowing them to absorb the gravy. Can I substitute kidney beans for butter beans in Jamaican oxtail?
Yes, kidney beans can be used, but butter beans are traditional. They are creamier and absorb flavor better without overpowering the dish. What is the best cut of oxtail for Jamaican stewed oxtail?
Evenly cut oxtail pieces with some meat and bone are best. Avoid pieces that are all bone or overly fatty, as they won’t cook evenly. Is Jamaican stewed oxtail supposed to be thick or soupy?
It should have a thick, glossy gravy that coats the meat. Jamaican stewed oxtail is not meant to be soupy. Why does authentic Jamaican stewed oxtail taste slightly sweet?
The slight sweetness comes from browning sauce, caramelized tomato paste, and a small amount of brown sugar, which balances the savory and spicy elements. Can Jamaican stewed oxtail be cooked the day before serving?
Yes, and many cooks prefer it that way. The flavors deepen overnight, and the dish reheats very well on low heat. What do Jamaicans traditionally serve with stewed oxtail?
Jamaican stewed oxtail is commonly served with rice and peas, white rice, mashed potatoes, or boiled ground provisions. Does Jamaican stewed oxtail taste better the next day?
Yes. As it rests, the flavors meld, and the gravy thickens, making leftovers especially rich and flavorful. What is the best oil to use when browning oxtail?
A neutral oil with a moderate smoke point works best. Olive oil is commonly used at home, but vegetable or canola oil also works well.
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