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Jamaican Oxtail Stew with Butter Beans (Gluten-Free)

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.
Course Dinner
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 4 hours
Chilling time 3 hours
Total Time 4 hours 30 minutes
Servings 4 servings
Calories 916kcal
Author Charla

Ingredients

  • 2 lbs oxtail
  • 1 medium onion chopped
  • 3 garlic cloves chopped finely
  • 2 small scallion sliced
  • 1 large carrot sliced
  • 1 tbsp beef seasoning see post for recipe link
  • 1 tbsp pimento berries
  • 1 tbsp browning sauce only use this amount if using my homemade version, see post
  • 4 tbsp coconut oil
  • 3 cups beef stock/water (must be hot)
  • 2 tbsp 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 tbsp tapioca starch
  • 2 tbsp 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 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

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 tbsp of browning sauce if using my homemade version. If you are using the store brought kind, use ½ tsp 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!
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Nutrition

Calories: 916kcal | Carbohydrates: 45g | Protein: 85g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 249mg | Sodium: 892mg | Potassium: 1359mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3288IU | Vitamin C: 9mg | Calcium: 190mg | Iron: 15mg