Jamaican Oxtail Stew with Butter Beans (Slow Cooker)

A close up of the oxtail in the slow cooker

Jamaican Oxtail Stew with Butter Beans (Slow Cooker)

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!

Course Dinner

Cuisine Jamaican

Prep Time 30

Cook Time 4

Chilling time 3

Total Time 4 30

Servings people

Calories 916kcal

Author Charla

Ingredients

2 lbs oxtail
2-3 tablespoon beef seasoning
½ teaspoon paprika
½ teaspoon garlic granules
½ teaspoon onion granules
½ teaspoon black pepper
1 tablespoon soy(a) sauce
3 tablespoon browning sauce only use this amount if using my homemade version, see post
1 medium onion chopped
2 small scallion sliced
3 garlic cloves minced

To cook the oxtail

4 tablespoon olive oil
1 large carrot chopped
1 tablespoon pimento berries
6 sprigs thyme
3 cups beef stock (must be hot)(can use water instead)
2 tablespoon tomato paste
15 oz can of butter beans drained (or use ¾ cup dried)
black pepper and pink salt if needed

To make the slurry

2 tablespoon tapioca starch
2 tablespoon warm water

Instructions

Place the oxtail in a large bowl.
Add the beef seasoning, paprika, onion/garlic granules, black pepper, soy(a) sauce, browning, onion, scallion and garlic.
Use your hands to rub the marinade into the meat.
Wrap the bowl with cling film/saran wrap, refrigerate overnight or for at least 3 hours.
Add olive oil to a large skillet/frying pan on medium heat, scrape off the onion, scallion and garlic and brown the oxtail alone.
This should take roughly 10-15 minutes.
Add the onion, scallion and garlic from the bowl to the skillet/dutch oven and saute until soft.
Transfer the oxtail into your slow cooker.
Add the pimento berries, thyme, tomato paste and dried butter beans (if you are using them) and stir.
Pour 4 cups beef stock/water in the dutch oven/skillet.
Cook on HIGH for 4 hours or Low for 6-8 hours (If using canned beans, add them 45-30 minutes before finishing).
For a thicker stew, mix the starch/water together and stir in the slurry 45-30 minutes before finishing (this is optional).
Do a taste test and add black pepper and pink salt, if needed.

Stovetop Instructions

Wash the oxtail as instructed (see above).
Place the oxtail in a large bowl.
Add the beef seasoning, paprika, onion/garlic granules, black pepper, soy(a) sauce, browning, onion, scallion and garlic.
Use your hands to rub the marinade into the meat.
Wrap the bowl with cling film/saran wrap, refrigerate overnight or for at least 3 hours.
Add olive oil to a large skillet/frying pan on medium heat, scrape off the onion, scallion and garlic and brown the oxtail alone. This should take roughly 10-15 minutes.
Add the onion, scallion and garlic from the bowl to the skillet/dutch oven and saute until soft.
Now, stir in the tomato paste, carrot, thyme and dried butter beans (if you are using them).
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 4 hours. (If you are using canned beans, add them 45-30 minutes before finishing.)
For a thicker stew, mix the starch/water together and stir in the slurry 45-30 minutes before finishing (this is optional).
Do a taste test and add black pepper and pink salt, if needed.

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 3 tablespoon of Browning Sauce if using my homemade version. If you are using the store brought kind, use 1 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 45-30 minutes prior to finishing.
Make sure the beans are soaked if you are 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!

Nutrition