Authentic Jamaican Oxtail Stew with Butter Beans
Fall-off-the-bone Jamaican oxtail slow-braised with butter beans, thyme, scotch bonnet and rich brown gravy. My overnight marinated family recipe.
Prep: 30 mins |
Cook: 3 hours |
Total: 3 hrs 30 mins |
Servings: 6 servings
Ingredients
- 3.5 lbs oxtail, trimmed and washed with lime
- 2 tbsp browning sauce
- 2 tbsp green seasoning
- 1 tsp salt, 1 tsp black pepper, 1 tsp allspice, 1 tsp garlic powder
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 sprigs fresh thyme
- 2 scallions, chopped
- 1 whole scotch bonnet pepper
- 4 cups beef broth
- 1 can (15oz) butter beans, drained
- 1 tbsp brown sugar + 1 tbsp ketchup
Instructions
- Clean oxtail with lime and water, pat dry. Season with browning, green seasoning, salt, pepper, allspice. Marinate overnight.
- Heat oil in heavy pot, brown oxtail in batches 4 mins per side. Don’t crowd.
- Add onion, garlic, thyme, scallions, scotch bonnet, brown sugar, ketchup. Stir 2 mins.
- Pour beef broth to cover, bring to boil, then reduce to low. Cover and simmer 2.5 hours.
- Add butter beans last 30 minutes. Remove scotch bonnet. Gravy should be thick.
- Serve with rice and peas and fried plantain.
