This fall-off-the-bone Jamaican Oxtail Stew braised with butter beans, gravy and classic Jamaican spices simmers away on the stovetop or slow cooker. Serve this mouthwatering meal for any special occasion!
If you are looking for a Jamaican meal that is meaty and flavoursome with a difference, this meaty Jamaican cuisine will hit the spot!
Oxtail has so much depth it, trust me, this gelatin enriched meat was made for being braised for several hours.
What Is Jamaican Oxtail Stew with Butter Beans?
Jamaican oxtail stew is fall-off-the-bone oxtail that simmers away with herbs and seasonings.
In case you are not aware, Jamaicans love their oxtail with butter beans (that's lima beans).
If you have ever been to a Jamaican restaurant, cook out or takeaway, I guarantee that some oxtail will be on the agenda.
My family literally has a war among each other in respect to who makes the best oxtail. To be honest with you, I don't know who makes it the best because they all make their recipe taste so darn amazing.
Hopefully, I will do my family proud with this braised oxtail recipe.
If you like this recipe then you may like my vegan version of Curried Butter Beans, another popular Caribbean recipe.
What Is Oxtail?
In short, oxtail is the meat from the tail end of cattle, usually cow.
There was a time when oxtail was considered a poor mans food because of it being so bony with high-fat content and lengthy cooking time.
Nowadays, things have changed. Due to the public demand, butchers quickly caught onto how sought after oxtail was, which resulted in a price increase.
In my neck of the woods, oxtail is very expensive, so I usually purchase it on special occasions.
How To Clean Oxtails
As per Caribbean tradition, meat is washed prior to cooking it. I know not every culture believes in washing meat, but that's how I have learnt to prepare meat.
To clean oxtails properly, you will need:
- Large Bowl
- 2 Limes or Lemons
- Water
First, you need to trim as much of the fat that you can from the oxtail. Keep in mind that it can be tricky to remove the fat from the meat, so do not worry if you cannot remove all of the fatty parts.
Second, place the oxtail in a large bowl and cut the lime/lemon in halves, then squeeze the juice all over the meat.
Use your hands (you can wear gloves) to rub the juice into the meat to get rid of any slime or excess blood.
Finally, rinse the meat off in water and blot dry with paper towels.
Ingredients you will need
- Oxtails: Make sure the oxtail is cleaned, you can get your butcher to trim off any excess fat.
- Seasoning: Beef seasoning and pimento berries (Allspice) and thyme
- Onion/garlic/scallion/carrots: All form the foundation for the oxtail.
- Browning sauce: Crucial for darkening the meat. Check out my homemade recipe below.
- Butter beans: Dried or canned works, most people use canned/cooked.
- Tomato paste: Used for cooking the oxtail
- Beef stock/water: Either stock or water works, it's a matter of what you like!!
- Tapioca and water: Used as a thickener to make the slurry, any starch will work i.e arrowroot, etc..
- Coconut oil: olive oil works too!!
Oxtail and gravy preparation
Here are a few tips when going through each step:
Marinating the Meat - After washing the oxtail, I grab the ingredients I need to create my marinade - onion, carrots, scallion, garlic, browning, allspice, beef seasoning and use both my hands to really work the seasoning into the meat.
The meat should be left to marinate overnight for best results or at least a few hours if you are pressed for time.
One of the key ingredients for darkening the meat is browning sauce.
This is my homemade browning sauce recipe made from caramelized sugar and water. It's a very important ingredient in Caribbean cooking for darkening meat.
I've used it for many recipes including my Jamaican Brown Stew Chicken and Stewed Beef.
Butter Beans - Since this is a slow cooker recipe, I took the liberty of using dried butter beans and simply soaked them overnight. You do not have to use dried beans, canned beans are fine but they will need to be added around 30 minutes before the cooking time is done so they do not breakdown.
Searing the Meat - The meat needs to be browned prior to the start of the slow cooking process. Simply scrape off the excess vegetables that was used to form the marinade and sear both sides of the meat. The browning of the meat will take approximately 10 minutes then add your vegetables to the same skillet/dutch oven so they soften.
Get your crockpot ready and transfer the contents from the skillet and the butter beans to your crockpot. Then, stir in the tomato paste, thyme and beef stock. If you don't have beef stock to hand that's fine, water will suffice.
Cooking Time - I normally cook my good old fashioned oxtail stew for 4 hours on HIGH mode. If you want to extend the time to 6 hours, then simply set your crockpot to a LOW setting for 6 hours instead. The slurry is what thickens the stew, it's not crucial but recommended if you want a thicker stew.
Stovetop method
- Wash the oxtail as instructed (see above).
- Place the oxtail in a bowl, then add the beef seasoning, pimento berries, garlic, onion, carrot and browning. Use your hands to rub the marinade into the meat.
- Refrigerate overnight or for at least 3 hours.
- Melt coconut oil on medium heat, scrape off the marinade and brown the oxtail alone. This should take roughly 10 minutes.
- Add the onion, garlic, carrots from the bowl to the skillet/dutch oven and saute until soft.
- Now, stir in the tomato paste, thyme and dried butter beans.
- Pour 4 cups beef stock/water in the dutch oven/skillet. Start with 4 cups and add more water, if needed, during cooking time.
- Reduce the pot to low heat, cover with lid and cook for up to 3 hours. (If using canned beans, add 30 minutes before finishing.)
- For a thicker stew, mix the starch/water together and stir in the slurry 30 minutes before finishing.
How to make Jamaican oxtail stew
As previously mentioned, oxtail takes a while to cook so I like to cook mine using my slow cooker.
It's great that I can leave the meat to cook while I run errands or carry out chores.
- Place the washed oxtail in a large bowl, then add the browning sauce, beef seasoning, pimento berries, scallion, onion, carrot and garlic. Mix together, then set aside to marinate overnight or 3 hours.
- Melt the coconut oil in a skillet and brown the meat, then add the onion, scallion and carrots.
- Add the thyme, butter beans, tomato paste and beef stock (or water).
- Set the slow cooker to HIGH to cook for 4 hours or LOW to cook for 6 hours.
How Long Does It Take To Cook Oxtail?
Oxtail is a very gelatinous meat, so it benefits from a long braise of at least 4 hours.
Slow cooking breaks down the connective tissue and renders it tender, which allows it to fall off the bone. This is what I recommend, especially for first-timers.
Notes and Tips
- Use the slow cooker method if this is your first time working with oxtail. It's easier to manage and the oxtail's connective tissue breaks down to a fall-off-the-bone texture.
- Don't forgot to try the sister version of this recipe which is Brown Stew Turkey Neck.
- Pimento berries are allspice. If you only have the ground allspice on hand, you can swap 1 teaspoon of it for the pimento seeds.
- Only use 1 tablespoon of browning sauce if using my homemade version. If you are using the store brought kind, use ½ teaspoon as it is far more bitter and concentrated.
- Beef stock yields more flavour, but water can be used.
- Butter beans are as known as lima beans. If you don't have dried, substitute one can of butter beans and add them 30 minutes prior to finishing.
- Make sure the beans are soaked if using dried ones for several hours or overnight and discard the water before adding them to the slow cooker. You only need to par boil red kidney beans other beans are fine to soak and then use.
- Omit the butter beans if you want the recipe to be keto or paleo-friendly.
- A wonderful freezer-friendly meal! Transfer to a freezer-safe container, label, date and freeze for up to 3 months. Defrost overnight in the fridge and reheat on the stovetop when ready to eat!
Serving Suggestions
Oxtail and rice pairs well together. You could also serve this Jamaican oxtail stew with:
- Jamaican Steamed Cabbage (low carb, keto option)
- Ochro Rice
- Baked Plantain
- Pikliz (low carb, keto option)
- Cassava Dumpling
- Jamaican Rice and Peas
- Roast Breadfruit
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Jamaican Oxtail Stew with Butter Beans (Gluten-Free)
Ingredients
- 2 lbs oxtail
- 1 medium onion chopped
- 3 garlic cloves chopped finely
- 2 small scallion sliced
- 1 large carrot sliced
- 2-3 tablespoon beef seasoning see post for recipe link
- 1 tablespoon pimento berries
- 2 tablespoon browning sauce only use this amount if using my homemade version, see post
- 4 tablespoon coconut oil
- 3 cups beef stock/water (must be hot)
- 2 tablespoon tomato paste
- 6 sprigs thyme
- 1 cup dried butter beans or use 1 15oz can, drained
- pink salt if needed
To make the slurry
- 2 tablespoon tapioca starch
- 2 tablespoon warm water
Instructions
- Wash the oxtail as instructed (see recipe post).
- Place the oxtail in a bowl, then add the onion, garlic, scallions, carrot, beef seasoning, pimento berries, and browning sauce. Use your hands to rub the marinade into the meat.
- Refrigerate overnight or for at least 3 hours.
- Melt coconut oil on medium heat, scrap off the marinade and brown the oxtail alone. This should take roughly 10 minutes.
- Add the onion, garlic, carrots from the bowl to the skillet and saute until soft.
- Transfer the contents from the skillet to the slow cooker.
- Pour the beef stock/water into the slow cooker.
- Now stir in the tomato paste, thyme and dried butter beans. If using canned butter beans, add them 30 minutes prior to finishing.
- Set the CrockPot to HIGH mode for 4 hours.
- Mix starch and water together, then add the slurry 30 minutes prior to finishing.
Notes
- Use the slow cooker method if this is your first time working with oxtail. It's easier to manage and the oxtail's connective tissue breaks down to a fall-off-the-bone texture.
- Don't forgot to try the sister version of this recipe which is Brown Stew Turkey Neck.
- Pimento berries are allspice. If you only have the ground allspice on hand, you can swap 1 teaspoon of it for the pimento seeds.
- Only use 1 tablespoon of browning sauce if using my homemade version. If you are using the store brought kind, use ½ teaspoon as it is far more bitter and concentrated.
- Make sure the beans are soaked if using dried ones for several hours or overnight and discard the water before adding them to the slow cooker. You only need to par boil red kidney beans other beans are fine to soak and then use.
- Beef stock yields more flavour, but water can be used.
- Butter beans are as known as lima beans. If you don't have dried, substitute one can of butter beans and add them 30 minutes prior to finishing.
- Omit the butter beans if you want the recipe to be keto or paleo-friendly.
- A wonderful freezer-friendly meal! Transfer to a freezer-safe container, label, date and freeze for up to 3 months. Defrost overnight in the fridge and reheat on the stovetop when ready to eat!
Natalina Bertoldi says
Hello and ty for this wonderful recipe ...inwas wondering at what pointbdo Inadd the butter beans? I will be using drird beans tgat have been soaked overnight ...
Tt
Charla says
Hi Natalina, the butter beans will need to be added to the slow cooker at the same time as everything else so they can cook all the way through.
EllenHodges says
Hi Charla we can’t get good oxtail anymore those with a lot of flesh they are all bones these days no flesh and l think that a waste of money l stop cooking them
Sabrina says
I made this for New Year’s Day and. Y family loved it. I cooked it too long and my vegetables pretty much dissolved but it was still yummy and I will definitely make it again.
Charla says
Thanks for the feedback Sabrina. You can remedy that the next time by adding the vegetables 45 minutes before the finishing time. They will hold up much better .
Kim says
Just scrumptious! Thank you for all of the explicit directions & photos.
Charla says
You are more than welcome Kim.
Lisa says
Awesome recipe. Will make again. Delicious-:)
Charla says
You are welcome Lisa.
Rosiland says
I love your recipes, Just discovered your site and could not be more excited to try more of you’re recipes. I love the fact that you give helpful tips AND...healthier options.
Thank you so much and God bless. Oh and BTW..my chicken turned out absolutely wonderful!
Charla says
Welcome Rosiland. Thank you so so much for your beautiful comment and support.
Kel says
I made this with water instead of beef stock and 4 tbsp of olive oil. I think you should remove the option to use water, because it is completely flavorless with just the seasonings. I had to add an extra 1 tsp of fish seasoning to make up for the broth. Overall, it was good but I think it needs a bolder flavor. This is my third recipe I've tried from your blog and overall they are good but always missing a little something. Thank you anyway for sharing!
Charla says
Hi Kel, sorry that the recipe didn't meet your expectations. I'm glad you were able to adjust the recipe to suit your taste buds.
Kel says
I just made a different recipe and realized a mistake I could've been making with yours is not letting the water reduce enough. And not using broth. When I cook in my slow cooker, the liquid doesn't reduce at all resulting in a watery gravy that detracts from the flavor. Being Jamaican, the flavor is slightly different still but that alone likely made a big difference in my result.
Charla says
No problem Kel. Every slow cooker works differently, mine on the other hand, absorbs liquid quite quickly. You might want to scale back the amount of liquid you use next time or alternatively, you can transfer the entire recipe into a pan/dutchpot and cook off the excess liquid. That should help to yield more flavour. I hope that helps and thank you so much for following up 🙂
Bill says
Do you have any idea how long this might take in a Dutch Oven? I'd like to make it soon.
Charla says
2-3hours, I have written a section without the post entitled "how to cook oxtail on the stove" that should give you instructions on how to cook it on the stove in a dutch oven
Dora says
I always cooking oxtail stew in the winter. This time I used red beans and it gave this great red thin sauce and it was amazing.
Charla says
Oh wow! Red beans! That's different and something I will be definitely trying very soon.
Krissy Allori says
This one was a first for me and now I'm a fan! Very good and full of flavor.
Charla says
Thank you Krissy
Dahn says
This looks delicious. Oxtail soup is such a fantastic comfort food.
Charla says
Yes it is Dahn
Lisa Bryan says
Wow, this oxtail stew looks amazing! Great idea for the winter days coming up.
Charla says
Agreed! Definitely true comfort food.
Noelle says
Just the fall recipe I was looking for!! Yum, can't wait to try this stew this weekend, the flavors look amazing
Charla says
Thank you I hope you like it Noelle
Tawnie Kroll says
This was my first time having oxtail and we loved it - thank you!
Charla says
No problem. I'm glad you liked the ox tail Tawnie.